"A Mexican-style corn dip that's addictively good and that you can throw together in just 15 minutes. Makes for a perfect party snack!"
Like most of the country right now, my refrigerator is full of Thanksgiving leftovers.
We’ve had turkey and stuffing for dinner for the past few days (no judging!) and the laziness in me loves all these easy meals.
So when the boyfriend told me we were going to have the neighbors over for a puppy play date, I had a bit of a dilemma:
What could I whip together that wouldn’t add to the pile of to the left overs we still had yet to conquer?
The only instructions I got from The Boyfriend was that we were going to have “wine and cheese and crackers.” Which we almost always have on hand anyway (remember, no judging!)
But I’m supposed to be serving this makeshift wine and cheese platter at 5PM, right around the time most people are expecting a “real” dinner.
Wine is great and all (and for us humans, it makes everything the dogs do together that much more hilarious) but I wanted there to be something a little more substantial to eat around dinner time. The plan wasn’t to serve dinner – it was just meant to be a quick visit to enjoy everyone’s company, so I wanted to make sure we all had enough food in our system to get us to whatever our “real” dinner plans would be.
Like, say, another big helping of turkey and stuffing.
Wine and corn dip might seem a little odd on the surface, but it ended up being a great solution – an easy finger food that we can eat on the move yet hardy enough that it was filling.
Plus, the extra mobility allowed us to the dogs as they romped and played through the house.
Bonus points for this recipe being another one on my “to make” bucket list, and it’s definitely one I’ll be making again.
One quick note on this recipe:
The original recipe said just to throw the ingredients together and serve, but I put the dip in the oven for 10 minutes (at 350 degrees F) to melt the cheese a little.
I found that melting some of the cheese, but not all of it, had a better taste than straight cold or fully melted.
But no matter how you choose to serve it, this is a great dip that’s extremely easy to throw together. Everyone at our little gathering loved it!
Have you made this recipe? Do you have a favorite food to serve at parties that’s filling yet not a full meal?
I’d love to hear about it in the comments!
- 15 oz yellow and white corn (1 can) drained
- 22 oz mexicorn (2 11oz cans) drained. can also use southwest corn
- 2 cups cheese shredded or grated, whatever flavor you prefer
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bundle green onions chopped
- In a large bowl, mix together sour cream, mayonnaise, and cheese.
- Add corn to bowl and mix together until combined.
- Dip can be served cold, or you can warm it up to melt the cheese. In the oven: 15-20 minutes at 350 degrees or in the microwave: heat 5-7 minutes.