You know those recipes that you enjoy from others and you like them so much that you just have to ask for the recipes? Well here’s a recipe that I did just that!
Last week after my mother’s funeral, her neighbors brought over some delicious eats that we very much appreciated. Included in their basket of goodies was this creamy, cheesy southwestern corn dip.
I had to get the recipe!
Following a search on Pinterest, that left me confused with 100’s of versions, I decided to call my mother’s neighbors. They were thrilled that I asked and gracious to share the recipe.
It’s so easy and fast to make too!
I made a few changes such as adding red and green peppers into the mix, the cilantro, and a fresh tomato and jalapeño. It truly amped up the whole flavor!
Since it has been a wonderful summer with lots of rain in Iowa (where the funeral took place), the sweet corn was early and ready to pick. So I bought 2 dozen ears of corn to bring home to South Carolina and splurge on with my husband. I had enough left over to add into this salad.
The variety that can’t be beat is called “Peaches and Cream”.
AMAZING sweetness and tenderness!
I served this on a pretty yellow platter to highlight the yellow corn and made a circle of the mini-pepper ‘scoops’ around the dip. I really like to be creative in presentation!
The next way that you can also present this delicious Cheesy Fiesta Corn Dip is to have the mini peppers already filled with just under a teaspoon of corn dip in each.
Or you can serve it both ways!
This fresh corn dip is so yummy, that I am taking it to my grandson’s birthday party today for everyone to enjoy.
I hope that you too enjoy this delicious, easy, summer corn dip! I know that your guests will devour it, as my family did!
- 2 cans Mexi-/Southwestern corn, drained (I used one can and then the rest in fresh-cooked Iowa sweet corn)
- 1 can black beans, drained, and thoroughly rinsed
- 1 can Rotel tomatoes with lime and cilantro, drained
- 1 small red pepper, diced the size of a corn kernel (I added this)
- 1 small green pepper, diced the size of a corn kernel (I added this
- 2 cups shredded cheddar cheese OR shredded Mexican cheese blend
- 1 cup diced red onion
- 1 small garden-fresh tomato, diced (I added this)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 jalapeño chili, seeds removed, minced (I added this instead of the yucky canned variety)
- ½ cup chopped cilantro (I added this)
- 2 bags of mini peppers of assorted red, yellow, and orange colors, sliced in half, seeds removed
- Tortilla chips for serving
- Combine all of the ingredients together.
- Cover and place in the fridge.
- Chill from 2 hours to overnight to allow all of the flavors to marry.
- Serve with mini peppers to use for scooping up the dip and/or tortilla chips.