I first tasted this dip on New Year’s eve three years ago. It was love at first bite.
I would not only eat more than my fair share of the appetizer, but I had to have the recipe so I could make it for myself. whenever. I. wanted. Because, yes, it’s that good.
Anytime I’m in doubt as to what to bring for a party, what to give for a hostess gift or what to make for my family when we’re feeling especially overworked, overstressed or underwhelmed with our present circumstances, I throw open my recipe binder, find the well-worn and stained scrap this recipe was jotted down on and go to town.
It has never disappointed me, nor will it you.
Spicy Corn Dip Recipe
- 3-jalapeño, diced
- 3-4 scallions, diced
- 8-10 oz shredded cheddar cheese
- 1-C sour cream (heaping)
- 1-1/2 C mayo (scant)
- 1-frozen corn steamer (cooked per the bag instructions and cooled)
- salt & pepper to taste
Step One: Cook corn steamer according to package instructions and cool. Finely dice the Jalapeños & scallions, add to mixing bowl.
Step Two: Add cooled corn to the jalapeño and scallions in large mixing bowl. Season with salt and pepper to taste. Add sour cream and mayo. Stir until combined. Add cheese, stir and cool for 2-3 hours (or, if you can’t wait, dig in!)