Sour Cream Corn Dip
This strange combination of ingredients results in a most delicious dip…and it’s one of my most requested recipes. Bill insists I make this Sour Cream Corn Dip for our annual 4th of July gathering….year after year. A sour cream and mayo base is spiced up with green onions, green chilies, diced jalapeño, cayenne, and cumin. Defrosted frozen corn, diced red bell pepper and shredded sharp cheddar cheese are mixed in, and it’s ready to be scooped up with corn tortilla chips. You can easily up the spice factor to your liking. Try this unusual dip at your next summer gathering…and make sure you have plenty of copies of the recipe to share!
A Crowd Pleaser!
I made it for the umpteenth time for our annual 4th of July gathering…and once again, I went through the list of ingredients when a few folks were hovering over the bowl, scooping up bite after bite with their chips, wondering how to make this dip. Bill, who has been trying to keep his new, slim, trimmer profile, just couldn’t keep away. I had bought a large bag of tortilla scoops, and even before the party started, he questioned whether we had enough. Thank goodness there were a few leftovers he can nosh on over the next few days. I kept the dip on ice for the duration of our cookout so it would be safe to eat without worry of foodborne bacteria that can plague summer picnic fare.
Easy and Adaptable
- 2 cups sharp cheddar cheese, shredded
- 2-3 cups frozen corn, defrosted
- ½ red bell pepper, diced
- 1 can chopped green chilies (about 4 ounces, drained)
- 1 bunch green onion, chopped
- 1 c. mayo
- 1 c. sour cream
- 1 fresh jalapeno diced (optional)
- 1 teaspoon cumin
- ⅛ teaspoon cayenne pepper
- Mix all ingredients well and refrigerate. Serve w/ tortilla chips.