Mexicali Corn, green onions, cilantro, cumin, Cheddar cheese, Mayo and sour cream come together in my most requested recipe! Serve with Frito Scoops.
Southwestern Corn Dip is my most requested recipe and is an easy dip to prepare. It combines Mexicali Corn, green onions, cilantro, Cheddar cheese, cumin, mayo and sour cream for an awesome dip that is best served with Frito Scoops.
A photo of this awesome dip being served on July 4th with Frito Scoops and Lemonade.
This truly is one of my most requested recipes! My friend, Michelle Hefner, served this dip at a Bunko party she hosted at her home. I got the recipe from her, but as I can never leave-well-enough-alone, I took the recipe and changed it around to make it my own. It was originally made with Green Giant Mexicorn. Then, I discovered Green Giant Southwestern Style Corn, and walla, that…and a few more changes…and I thought I had the perfect corn dip! That is…until I didn’t! It was Jennifer, my oldest daughter, who recently told me I didn’t! She did not like it with the Southwestern Style Corn. Maybe because it has black beans in it, who knows. All I know is, she likes it better with the Mexicorn??? Go figure! So…I suggest you make it both ways, and judge for yourself. I would try the Mexicorn first.
Eight years ago, Jennifer was in the hospital in Lubbock for 101 days before she gave birth to the twins, Braden and Caden. At the time, her husband was the head strength and conditioning coach for Texas Tech. Every time I went to visit, I made her favorite foods. This corn dip, my Green Bean and Green Pea Casserole (which was a must for family functions when the kids were young), Cherry Crunch, Cheese Frosted Cauliflower and my Chocolate Trifle (which was, and still is, on the “Small Family Most Requested Recipe List”, a must for the Small Thanksgiving table!) were her favorites. Since the Southwestern Corn Dip makes a huge amount, her friends and Coach Ruff (who is now the head football coach at East Carolina) usually got the leftovers. They all wanted the recipe! Then, there were my younger daughter, Abby’s, friends who always requested “The Corn Dip” when they were home from college. Now they request it for their wedding and baby showers. They all wanted the recipe! Then….there are my friends. They all wanted the recipe! So….for all of my friends, for all of my kids’ friends, for all of my family and extended family and for Coach Ruff (we miss you and Erlene!)….here is “The Corn Dip” recipe!
These are the ingredients you will need for the Southwestern Corn Dip. Hellman’s mayonnaise, sour cream, shredded sharp cheddar cheese, Southwestern Style Corn, cumin, cayenne pepper, green onions and cilantro.
This photo shows the Mexicorn version, no cayenne pepper and the Scoops. If you use the Mexicorn, add more cumin. I always like to add a dash of the cayenne pepper. Depending on the flavors, I will sometime add a dash of garlic powder to spruce up the dip!.
This dip is best served with Frito Scoops. I’m not sure if it’s the corn flavor of the Scoops, but they definitely are the best tasting chip to serve with this dip…and believe me, I’ve tried lots of different chips. They are also great to serve with any dip, as they are very sturdy, which makes it great for getting lots of dip with each scoop.
A note on spices: I feel pretty strongly about the spices I use. I learned about Penzeys spices at a cooking class about 15 or 20 years ago. The instructor suggested that we do a taste test. We were encouraged to purchase a national brand spice off of the grocery store shelf and compare it to a Penzeys spice. I decide to use cinnamon and ginger for the taste test. There was no comparison…even Joel agreed! The Penzeys spices tasted and smelled sooo much fresher!! I was sold, but try it for yourself. Penzeys has stores all over the country, and they do have an online catalogue.
I do prefer a few other spices. I use Bolner’s Fiesta Brand cumin, garlic and onion powders and garlic, onion and jalapeno salts. I also use their chili powder if my supply of New Mexico chili powder is gone. I also use McCormick brand paprika, dried minced onion and coarse ground Malabar black pepper for my barbecue rubs. I purchase them in large containers at Costco.
I do use some custom spice blends from small spice companies. I’ll discuss them when I post the recipes that use them.
So…there it is…my opinion on spices…for what it is worth!!
This is what the finished product looks like….a Big Yumm!!!! Where’s the Scoop!!
- 1 (11ounce) can Green Giant Mexicorn, well-drained
- 2 (11 ounce) cans Green Giant Southwestern Style Corn (may use all Mexicorn or all Southwestern Style corn), well-drained
- 1 small bunch cilantro, leaves only, coarsely chopped
- 1 small bunch green onions, thinly sliced
- 8 ounces (2 cups) finely shredded sharp cheddar cheese
- 1 cup Hellman's mayonnaise
- 16 ounces sour cream
- to taste cayenne pepper
- ½ teaspoon ground cumin
- dash garlic powder
- In a large mixing bowl, combine the drained corn, cilantro, green onions and cheese.
- Add the mayonnaise, sour cream, cayenne pepper, cumin and garlic powder, stirring until thoroughly combined.
- Taste for seasonings and adjust if necessary.
- Cover tightly and refrigerate until ready to serve.
- Just before serving, use a Frito Scoop and check the seasonings again.
Hungry yet??!!
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