About Corn Dip
Like most of the country in late November, 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 Husband 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 leftovers we still had yet to conquer?
And as luck would have it, inspiration struck in the form of this easy Mexican corn dip.
The only instructions I got from The Husband 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.
notes & tips for this recipe for corn dip
- When making this recipe, you’ll need a big mixing bowl so you have enough room to maneuver and stir. I own a 13 quart mixing bowl for this very reason.
- The original recipe said just to throw the ingredients together and serve, but I’ve made this dip hot and cold and it’s been a hit both times. However, if you are heating up this dip, remember that there are raw green onions and mayonnaise in this dip. Both of these ingredients can (and most likely will) change their taste as more heat is applied, so be sure to check (and taste test) the dip as often as possible while heating. Over time I’ve found that melting some of the cheese, but not all of it, had a better taste than straight cold or fully melted.
- In a 13 quart mixing bowl, mix together corn, mexicorn, sour cream, mayonnaise, green onions, and cheese. If desired, reserve a few tablespoons of chopped green onion or cheese to garnish the top of the dip.
Serve dip immediately with tortilla chips for dipping.
For heating up the dip
In the oven: Preheat oven to 350 degrees F. Bake dip anywhere from 10-20 minutes, depending on how much of the cheese you would like melted.
In the microwave: Heat dip for 1-2 minutes at a time, stirring inbetween and checking that the consistency is to your tastes. For best results, do not exceed 7 total minutes in the microwave.
Recipe slightly adapted from Sunshine Recipes.