Out-of-this-World Corn Dip

Greetings all! I hope you had a fab Fourth of July. I know I did. Though, I must admit having a holiday mid-week always screws me up. Not only do I have no idea what day it is, my productivity schedule is completely out of whack. Anyone else?

Yesterday I whipped up an impromptu dip for a little swimming nosh at my Dad’s house. I hadn’t made this dip in over five years and honestly forgot how delicious it really is. And, you know me, it’s super simple to put together an it makes a ginormous amount of dip.

I actually found this recipe via Gooseberry Patch but after a quick google search found it all over the net. But, for the purpose of this post, I give all the credit to Gooseberry Patch’s Coming Home with Gooseberry Patch, copyright 2007. The recipe can also be found here and is known as Robert’s Corn Dip.

Out-of-this-World Corn Dip

3 (11-oz.) cans sweet corn & diced peppers, drained
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste

1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese
2-3 bags scoop-like corn or tortilla chips

In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping. Makes 6 cups.

Two quick notes – I couldn’t find the corn with died peppers, so I just used plain sweet corn and added in 1/4 cup of chopped roasted red peppers. Fabulous! Also, take the time to make sure everything is drained really, really well. This dip can get runny if you don’t. Also the longer it sets, the more the cheese soaks up any liquids.

Trust me, this stuff is edible gold! It’s has a small kick (use less jalapeños if you don’t want it as spicy), but I love that. So fab!

Have you ever made this before? If not, are you tempted to make it now?

Out-of-this-World Corn Dip

Corn Dip

By Michael Wurm, Jr. Published: July 5, 2012

  • Yield: 6 cups

Greetings all! I hope you had a fab Fourth of July. I know I did. Though, I must admit having a holiday mid-week always screws me up. …



  1. In a large bowl, mix all ingredients except chips.
  2. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping.
  1. Oh my fave dip ever!!!! I always subsitute greek yogurt for the sour cream and add in a red pepper. More veggies and color! Yum!!

  2. Fresh Sweet Corn is 6 for a dollar here in Seattle. I wonder if it would work well? I made a fresh corn and avocado salsa for the fourth.

  3. Hi Michael! We love a very similar version in our home that uses the Mexi-corn. We call it “corn dip crack” if that’s any indication on how addicted we are to it. ;) Love the version you shared as well, will have to give it a try!

    Heather @At The Picket Fence

  4. Found you through pinterest… I love that you love Sarah Richardson. I love her too. I’m following your Sarah Board now. This dip looks delish. I have company company coming tomorrow evening so I’m making this if I can find the ingredients. We travel through your beautiful state when we head south snowbirding in the winter. Love it!

  5. It’s fun to discover dips that aren’t the ‘run of the mill!’ Thanks for sharing it!
    I noticed several people mentioned that they found you on Pinterest…and I did as well. You’ve a trove of great pins.
    Funny how you, too have a really mixed up week when the holiday is in the middle. I actually missed having our usual Thursday night pizza at a local cafe where they make fresh grilled pizza on the patio. I even had a guest staying with us with whom I raved about the pizza. We missed taking her as I thought it was Saturday not Thursday, yesterday! Phooey. Today seemed like Monday. Arrgh!
    Sounds like your 4th was Extraordinary!

  6. As always Michael, thank you! Your recipes have never disappointed! I can’t wait to try this one. And yes…it will take me a month to get back on track and figure out what day it really is! LOL!

  7. Thanks! I saw this yesterday and decided to make it today for a party. It is awesome. I only had a small can of chipotle chiles in adobo sauce, so I chopped a few of those real small, removed the seeds and added a few tablespoons of the adobo sauce. I’ve never had corn dip, so thank you!

  8. THANK YOU THANK YOU THANK YOU!!! I’ve been looking for this recipe….I had something just like this several years ago (without the jalapeño papers) and have been searching for the recipe! They lady that brought it to my sons end of season soccer party called it a dump dip…and rattled off what was in it, but i couldn’t ever remember. I’m so excited!

  9. This was INCREDIBLE!! I got so many compliments, and then I used the leftovers for a burrito with ground hamburger, shredded cheese and salsa. SO GOOD!

  10. This looks amazing. Great timing with corning showing up in Farmer’s Markets now. Love the Fritos for dipping, too. That’s such a throwback to my childhood–favorite snack back in the day.

  11. I not only think this dish looks yummy it is. I took it to a Church social and everyone asked for the recipe. Your not kidding it is ediable gold. Couldn’t quit eating it. Very easy to make. The only thing I would do differently is use a corn chip that was less salty.

  12. I was wondering about fresh corn from the cob as well.. Wonder if I should blanch it in boiling water first.

  13. This dip is much better served warm when the cheese is melted! I use a small crock pot and set it to high to melt everything, then once melted keep it on warm.

  14. I’v made this too. My son got it off of his teacher. Christmas we use Red & green Peppers. It’s always a hit !!

  15. Thanks so much for sharing this recipe, Michael…it’s definitely one of our favorites. No matter what you call it, it’s always a party favorite and even though it makes enough to serve a crowd, we always seem to take home an empty bowl! :)

    Thanks again for sharing and linking…we appreciate it!

  16. Made this for a Ladies Craft Fellowship and everyone loved it. I couldn’t find Mexicorn at the store so I used Southwest Corn (peppers, black beans, & onion) and it worked great!

  17. Saw this on Pinterest and had to try it. Brought it to a snack day at the office today and requests for the recipe have been hitting my in box like crazy. The dip was gone in a flash. It does make a large amount but with this crowd I will have to double it next time. Good stuff and so dang easy! I substituted fresh jalepenos for the canned.

  18. Made this for a get together this past weekend…cut the jalepeno amount in half…but it was loved by all.

    Wondering if this has ever been considered heated then served like a spin-artichoke dip??

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  22. By the way, this stuff is AMAZING served warm!! Once you have it heated you will never want to eat it cold again! This is my favorite dip ever. Just had it 3 days ago and I’m making it again tomorrow :)

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  24. Just saw this on pinterest……I added a packet of fiesta ranch dried dip mix and it was awesome!!

  25. I added 1teaspoon of both chili powder and cumin. I am tying to copy a spicy corn dip sold at hy-vee grocery stores in iowa. It came darn close. Yum!

  26. If you really to take it up a notch… Add tobacco sauce…lots of it. When you add it to all the other ingredients, you can taste it but only a touch hot….unless you use the whole bottle…..which I have and everyone said ” Boy, that’s got a kick…but I like!!!!

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