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.

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).

22 comments

Sonia Minwer Barakat Requ

Thanks for the recipe

Heidi Aubrey
Heidi Aubrey3 years ago

Thanks for the recipe.

Patricia H.
Patricia H.3 years ago

thanks for sharing

Winn Adams
Winnie Adams3 years ago

Thanks

Heidi Aubrey
Heidi Aubrey3 years ago

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).

Duane B.
.3 years ago

Thank you for sharing.

Donna Hamilton
Donna Hamilton3 years ago

Thanks.

Ram Reddy
Ram Reddy3 years ago

Thanks

Nirvana Jaganath
Nirvana Jaganath3 years ago

Thanks

Terry V.
Terry V.3 years ago

thanks