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Deviled Corn Dip Recipe

Deviled Corn Dip Recipe

Start the party off with a little heat! This zippy dip for chips from our friends south of the border is a breeze to make and sure to please a crowd.

Corn, salsa, cheese and sour cream are a pretty snappy combination. Here are the easy instructions. Ole!

INGREDIENTS
1 cup cooked corn kernels (grilled in the husk, if possible)
1/2 cup chipotle salsa
2 ounces sharp cheddar cheese, grated fine
1 1/2 tablespoon sour cream
1 tablespoon minced fresh cilantro (optional)

Mix all the ingredients together and refrigerate at least 30 minutes. Serve with tostadas or other corn chips.

Read more: Food, All recipes, Appetizers & Snacks

Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995). Copyright (c) 1995 by Cheryl Alters Jamison and Bill Jamison. Reprinted by permission of Harvard Common Press.
Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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The Border Cookbook

Authentic home cooking of the American Southwest and Northern Mexico.buy now

22 comments

+ add your own
11:22AM PDT on Oct 14, 2013

Thanks for the recipe

1:42AM PST on Feb 4, 2013

Thanks for the recipe.

10:23PM PST on Jan 21, 2013

thanks for sharing

3:23PM PST on Jan 21, 2013

Thanks

1:09PM PST on Jan 21, 2013

This looks good, but where is the "Start the party off with a little heat"? Where is the heat part? Looks tasty, but I don't see the heat, which I would like very much(I like spicy).

8:30AM PST on Jan 21, 2013

Thank you for sharing.

6:53AM PST on Jan 21, 2013

Thanks.

5:36AM PST on Jan 21, 2013

Thanks

12:55AM PDT on Oct 13, 2012

Thanks

4:27PM PDT on Oct 8, 2012

thanks

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