Mexi Corn Dip

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There are certain foods that remind of specific people who are a part of my life.  Whenever I make this Mexi Corn Dip, I think of the guys I lived with in the “PA” house.  There were four of us who technically lived there (meaning we were on the lease) but since they were all in physician assistant school and doing their clinical rotations, it was rare for more than two of us to be there at the same time.  I used to make this corn dip on a regular basis because it was easy and I really couldn’t screw it up.  During that time in my life I wasn’t into cooking.  My most I could do was throw ingredients into a bowl, mix them and hope for the best.

Mexicorn Dip

Even though my cooking skills have improved, I still make this dip on a regular basis.  It’s great because it makes enough to feed a large crowd and is relatively inexpensive to make.  The corn dip can be served with tortilla or corn chips, whichever you’re in the mood for that day.  Another great thing about this dip is that you probably have all the ingredients on hand to make some version of the recipe.  With a sour cream and mayonnaise base, you can add whatever ingredients you like to make it your own.

corn dip

I tend to make my recipe kid-friendly so that everyone can enjoy it. If it were up to some of my friends, I’d load it up with hot peppers and hot sauce.  I prefer to stick with the basics such as green chilis, green onions, cheddar cheese, tomatoes and black olives. I also throw in a few spices to give it a bit more flavor.  I’m not a huge fan of super spicy food so I leave the peppers to other recipes where a little heat is needed.

Easy Mexi Corn Dip
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This simple appetizer is addictive! Serve it with corn or tortilla chips.
Ingredients
  • 2 cans Mexicorn, drained
  • 1 cup light sour cream
  • 1 cup light mayo
  • 1 medium tomato, seeded and diced
  • 3 green onions, white & green parts sliced
  • 1 small can green chilis
  • 1 small can sliced black olives
  • 2 cups cheddar or Mexican blend cheese
  • Cumin to taste
Instructions
  1. Mix sour cream and mayo together until well blended. Add drained Mexicorn and mix togther.
  2. Add the remaining ingredients, adding more shredded cheese if necessary to obtain desired consistency.
  3. Serve with the chips of your choice.

I keep in touch with one of those guys.  It’s fun to see how our lives have changed and every now and then, we’ll reminisce about all the good times we had. The road trip to Las Vegas, the many evenings spent drinking sangria swirls at On The Border.  Isn’t it funny how food can always bring you back to good times?

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Trackbacks

  1. […] my pita chips with hummus (Trader Joe’s has an AWESOME Mediterranean hummus) and even my Mexicorn dip. What I also like about this recipe is I can make as many as I need. Which, for me, usually means […]

  2. […] craving the sweets. But we also love a good dip with chips and one of our newest favorites is Mexi Corn Dip by East 9th Street Eats. And I have been trying to encourage my picky toddler to eat more variety […]

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