Looks gross, tastes amazing!!!
Ok friends, it’s time to share the infamous Corn Dip recipe! For those of you that have been to a festive gathering at my house… you understand the power that is Corn Dip. For all you newbies… get ready to meet the greatest dip EVER!!!
Many years ago, my mom’s friend and coworker, Karen, made this dip. It must have left an impression, because my mother decided to bring it into her appetizer rotation at parties. Always turned off by its looks, I politely declined to try this dish for years and years. Something clicked one day… maybe I was just bored or being adventurous, but I dove in and took the bite… and man, was it ever delicious!
Once I moved to San Francisco (6 and half years ago), I found myself showing up at parties with this easy to whip up bowl of goodness. After assuring friends that it did in fact taste better than it looked, they grabbed a Fritos Scoop and took the plunge. That’s all it took before people started requesting Corn Dip for every occasion. A party without Corn Dip is not a party. In fact, I think if I omitted this dish from my appetizer table at celebrations, friends might revolt.
Now let’s talk about how it tastes. It tastes awesome… obviously.
The corn serves as a sweet and hearty base that allows maximum scoopage onto each chip. The sharp cheddar and scallions add strong notes while the jalapeños add heat. Lots of heat. Be forewarned, when you make this dip the night before, the jalapeños seem to intensify in spice overnight. Mmm. The mayo and sour cream bind all the ingredients into a thick and creamy substance that makes it almost impossible to stop eating. While the creole seasoning adds salt and flavor, it also tints the mayo and sour cream a lovely pinky color which helps confuse folks as they try to decipher what the dip might contain other than corn. You MUST serve this dip with Fritos Scoops. Trust me, no other chip/cracker tastes nearly as delicious when combined with Corn Dip. I don’t make the rules… but I will enforce them.
So, you want to be the hit of this weekends Super Bowl party? You do huh? Then make Corn Dip. You can thank me later.
Makes enough for the party
3 cans corn, drained
1 can mexicorn, drained
2 cups shredded sharp cheddar cheese
1 bunch scallions (6-8) finely chopped
1-2 cans diced jalapeños, drained (use 2 for additional heat)
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Zatarain’s Creole Seasoning
1 large bag Frito Scoops
In a large bowl, combine corn, mexicorn, cheese, scallions and jalapeños. Stir in mayonnaise, sour cream and creole seasoning until evenly incorporated.
Serve with Frito Scoops (this is an absolute must!!!)
* Tip: Can be made 1 day ahead of time. Refrigerate until ready to eat.