Ingredients
· 1 can yellow and white corn, drained
· 2 11oz cans mexicorn, drained (What is mexicorn? Find out here)
· 2 cups shredded cheese- your preference
· 1 cup mayonaisse
· 1 cup sour cream
· green onions, chopped (I do a whole bundle)
Directions
Mix everything in a big bowl and serve with tortilla chips!
Recipe from: My mom :)
What are mexicorns? Do u have to get them at a specialty store?
ReplyDeleteThey are in a can by the canned corn at the grocery store!
DeleteI am in Canada and would love and explanation as to what it is or a substitute for mexicorns!
DeleteThis is mexicorn.
Deletehttp://www.groceries-express.com/WebPages/2000010453%20Green%20Giant.html
We make almost exactly this recipe ALL the time! It's our most-requested dip by far. We use a can of chopped green chilis instead of the green onions. I like the flavor the chilis bring to the party. We'll have to try adding fresh green onions!
ReplyDeleteI tried you recipe! Love it, especially cuz I looove corn! But I also added some shredded chicken and it really rounded it out! Thanks!
ReplyDeleteThat's a really great idea! It kinda makes it more like a meal if you add chicken!
DeleteI'm making this as a meal for tomorrow's dinner, Ashleigh Jeanné did you bake it or just add the chicken after? Great idea and thanks for sharing
DeleteComing from a vegetarian, chicken does not make something a meal. It bothers me when people think that meat makes a meal.
DeleteBut anyway, I pinned this to my recipe board on Pinterest and hope to try it sometime. It looks good!
I think she just meant the extra added protein helped make it more hearty and could be classified as more of a meal than an appetizer. For those of us who are not vegetarians/vegans, meat is usually the way we get our added protein, so please don't take offense when someone thinks adding meat to a recipe makes it more of a meal. For us, it does.
DeleteOn another note, thank you for the recipe, Sammi - this has become a favorite with my family!
Seriously Eloise Thibault..........I am a vegetarian as well and your comment was ignorant and unnecessary.
DeleteRecipe was fantastic! Thanks for sharing!
agreed! we all have our own opinions. not everyone is vegan or vegetarian. people are just sharing their changes to the recipe
DeleteWondering what this would taste like hot and bubbling?!? Mmm. Yum.
ReplyDeleteI just made this and microwaved it for about 7 minutes. Delicious!!
DeleteWhen I first made this, I got it mixed up with another recipe that needed to be baked and baked it for 20 minutes at 350 - I haven't made it without baking, but it was darn good when it was baked! Everyone wanted to know my recipe (:
Deletei just made this today and substituted the sour cream and mayo for 2 cups of greek yogurt (we dont really like mayo) and it was so delicious! my dad kept ranting and raving about it. its definitely a recipe i will be making again!
ReplyDeleteThat is so great! Greek yogurt is way healthier than mayo also!
DeleteWe substitute Greek yogurt for mayo a lot as my youngest is allergic to eggs. I had this dip many years ago and have been looking for a similar recipe. We are going to a party this weekend and this will be the perfect dip - thanks for blogging!
DeleteI made this with Greek yogurt and the green chilis. It was just ok. Kind of bland. Won't make it that way again.
ReplyDeleteI use the chilis in adobo and bake it at 400 for 20 minutes. Stir it up and toss the green onions on top! So good.
ReplyDeleteReally good if you add hot sauce and cook for 30 mins at 350
ReplyDeleteAdd a bit of cilantro and it makes it pop! Definitely delicious!
ReplyDeleteI added 8oz of cream cheese and baked for about 20 to 30 mins.
ReplyDeleteand.........OMG!!!!!!!!!!
i don't know that I would call this dip. I made it and finally reminded me of something. Mexican corn in a cup. ahahah it is like the one you buy at the store. haha good stuff
ReplyDeleteEven better with cilantro and diced jalapenos. Pretty damm good.
ReplyDeletesounds delish with these additions!!
DeleteThis is very similar to an authentic Mexican dish my family makes called Esquite/Elotes, only we sprinkle some Cotija cheese evenly over the top of the corn along with a little sprinkle of cayenne pepper for some extra spice. We def wouldn't put any green onions,just seem weird in this dish, so I would add a little jalapeno in there. The mayo and cream and cheese evens out the spiciness.
ReplyDeleteHello, I'm tryng to prepare the recipy here in south america Chile. But I cant understand whats mexicorn drained. I don't know if it is available here. Can you please help me with a description of it sobI can find avsubsitute?
ReplyDeleteMexicorn is in a can by the canned corn. Just pour the juice out before you add it to the bowl.
DeleteIt's just canned corn with red and green pepper in it. You can substitute regular canned corn, and add some finely chopped red and green pepper - same thing.
DeleteHere is a simple recipe for what we call Mexicorn
Deletehttp://www.tasteofhome.com/recipes/molly-s-mexicorn
Alright quick question....Do I cook this??
ReplyDeleteMix all the ingredients in a big bowl and you are good to go!
Deletemexicorn is corn with red & green bellpeppers and onions
ReplyDeleteI've been making this corn dip recipe ever since I've been in 7th grade for family functions. HUGE HIT
ReplyDeleteshould you chill this before serving?
ReplyDeleteIt is not necessary, but it will help the flavors meld together if you do :)
DeleteThis sounds so good! Definitely have to test it out at the next neighborhood gathering!
ReplyDeleteThis looks awesome!! Definitely trying this for my next womens get together! Is it ok if I repost this to my blog?
ReplyDeleteOf course! But I do ask to post a link to where you got the recipe :) Thank you!
DeleteNo problem - planned on it - thank you :)
DeleteAmazeballs!!! This was my first time making this and i subbed the green onions for regular onions and ...AMAZEBALLS!!!!
ReplyDeleteI have made another version of this....HOT CORN DIP! Yummy! It's pretty much the same but add roasted red bell peppers. you start off by sauté-ing garlic and chopped yellow onion in skillet with butter, add mexicorn, till roasted a bit. Add red bell pepper, and any other veggies. Then mix the sour cream, cheese and mayo together. Mix everything together and bake around 350-375 for about 15 mins. YUMMY!
ReplyDeleteThat sounds amazing... I may have to do that sometime!
DeleteThis looks sooo easy & delicious! Going to test it out on my hubby & his friends (my usual guinea pigs).
ReplyDeleteThank you for sharing! !!!
I too make a similar recipe, although I add fresh green/red peppers, red onion, cheese, chillies, and the sour cream/ mayo. Although before serving I add a bag of crushed chilli cheese fritos. It is amazing!!
ReplyDeleteThis sounds so good. What size cans of corn did you use?
ReplyDeleteI was wondering the very same thing!
DeleteI used the Green Giant Steam Crisp little 11 oz cans & that seems to be correct
DeleteI am making this exactly by the recipe and I am sure it will be a family favorite!
ReplyDeleteMade it exactly as instructed BUT added a small can of pickled jalepeno's, chopped them up....PERFECT!
ReplyDeleteAm I the only one who added liquid crab boil? AMAZING.
ReplyDeleteMy mom makes this a lot! Her variation has onions and green peppers. She also adds Chili Cheese Fritos right before serving. Yum! Thanks for sharing the recipe!
ReplyDeleteWhat is the best kind of cheese to use?
ReplyDeleteLooks delicious!
Thank you! I have found the best kind is finely shredded cheddar cheese :)
DeleteThis is tasty! I made this for a potluck and got tons of compliments. I made it Mexican Street Corn style by adding some chili powder and parmesan cheese to it also.
ReplyDeleteI made this tonight and I love it! I used Tostitos Hint of Lime chips and it was on point. I'll definitely be making this again. Thank you!
ReplyDeletegonna try this tonight,hubby loves these stuff thanks fir sharing :)
ReplyDeleteThis looks like an amazing recipe. I think with all the comments that there are some great ideas for alternate recipes to fit any picnic from a crab feast to hamburgers and hot dogs. I think that you if you roasted the mexicorn a little bit, that it will add another layer of flavor. I will also add the juice of one key lime. A great substitute for those who don't care for cilantro.
ReplyDeleteFor a touch of creaminess, maybe avocado. I am excited about the options.
I am making this for a party where there will be 60-80 people and am wondering if one batch will be enough or if I should do two
ReplyDeleteI would definitely make 2. 3 batches to be safe, for sure :)
DeleteI have been waiting to try this recipe for a long time. However, we don't have Mexicorn in my part of the world (Eastern Canada) so I improvised with this recipe below. It turned amazing! everyone loved it! So, if you need a mexicorn alternative definitely try this out. Thanks for the awesome recipe :)
ReplyDeletehttp://www.food.com/recipe/mexicorn-181422
*Also, I couldn't find banana peppers at my local store so I bought a jar Bicks Banana Pepper rings and eyed/tasted to find the correct ratio..
I don't care for mayo... at all! Do you know of a substitution that won't too much alter the consistency? I love corn dips and this sounds so good except the mayo part... What do you think?
ReplyDeletehmmm... maybe plain greek yogurt? it tastes more like sour cream :)
DeleteThis comment has been removed by the author.
ReplyDeleteI have made your corn salsa about 5 times now..I can't keep it for longer than a couple of hours at a time unless I double batch it. Ha! It's our house's favorite munchies dip...ty for sharing it..Our older teen boys LOVE IT!!
ReplyDeleteThat is so great to hear! It's similar when I make it too, it's gone in no time!
Delete