This corn dip recipe is an “oldie but, a goodie” in my recipe wheel. Originally from my former boss, (thank you, Debbie!), it has been the most requested among our family & friends for years. Fairly quick and easy to make, this warm corn dip can be used as an appetizer dip or a side dish and is the perfect go-to year round for any occasion.
4 cans of Mexi Corn
16 oz. sour cream
2 Cups mayonnaise
1 Diced Jalapeno
6 Chopped Green Onions
16 oz. sharp cheddar cheese, shredded
Garlic Powder to taste
1. Preheat the oven to 400*. Drain the corn and mix all the ingredients together in one mixing bowl. Once the ingredients is mixed place it in a 9×14 pan.
2. Bake for 15 minutes, stir together and then bake for an additional 7 – 10 minutes.
*This serves 15 – 20 people for a gathering. If you have a smaller crowd, cut the recipe in half and use a 9×9 pan for baking.
Vicki Synovitz says
Love this recipe… thanks for sharing!
You’re welcome! So glad you like it!