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
Sonia M3 years ago

Thanks for the recipe

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Heidi Aubrey
Heidi Aubrey4 years ago

Thanks for the recipe.

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Patricia H.
Patricia H.4 years ago

thanks for sharing

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Winn Adams
Winn A4 years ago

Thanks

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Heidi Aubrey
Heidi Aubrey4 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).

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Duane B.
.4 years ago

Thank you for sharing.

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Donna Hamilton
Donna Hamilton4 years ago

Thanks.

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Ram Reddy
Ram Reddy4 years ago

Thanks

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Nirvana Jaganath
Nirvana Jaganath4 years ago

Thanks

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Terry V.
Terry V4 years ago

thanks

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