With the arrival of football season along comes the arrival of the best dips for tailgating. And I think it’s safe to say that everyone has a go-to recipe they like to bring along for tailgating and/or football watch parties and mine is the incredibly easy Spicy Corn Dip Recipe.
Some other favorites are of course this Crawfish Queso Dip, this Hot Muffuletta Dip,
No cooking.
No baking.
No complicated ingredients.
No fuss. No frills.
Just get in your belly yummy.
I’m asked for the recipe every single time I serve it, and I’m almost embarrassed with just how easy it is.
The hardest part is keeping it cold if you’re using it to tailgate.
You ready for the secret crowd-pleasing recipe?
Here you go!
Spicy Corn Dip Recipe
Ingredients
- 2 cans of Mexi-corn, drained
- 1- 7 ounce can of green chilis (with juice, to taste, *I only add about 1/2)
- 3 Jalapeno's, seeded and finely chopped
- 3 green onions, chopped
- 3 cups grated cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- pinch of sugar
Instructions
Add ingredients together, stir until completely blended.
Salt and pepper if desired.
Refrigerate in an airtight container until ready to serve.
Serve with Frito scoops.
Notes
Prepare ahead and allow to sit overnight for the flavors to merge and for the best results.
Dip can be stored in an airtight container for up to 3 days.
And if you want to step things up a notch with this basic corn dip, you might like my Spicy Crawfish Corn Dip that is baked and includes crawfish (also great with shrimp or crab!).
I love corn dips!! Especially when paired with the ever so healthy corn chip! Yum!
You’re right this is an easy recipe and I have made it quite a few times as well. When I make mine I add a cup of salsa along with the other ingredients and it is mmmm mmmm good!
Oh, I bet the salsa in it IS good! I’m going to try that next time. Thanks!