Out of this World Corn Dip

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This dip is also known as Robert’s Corn Dip here at Gooseberry Patch. We’re not sure who this Robert is – Carole Snodgrass shared the recipe with us – but WOW do we love this dip!

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Out of this World Corn Dip


  • 3 (11-oz.) cans sweet corn & diced peppers, drained
  • 7-oz. can chopped green chiles
  • 6-oz. can chopped jalapeno peppers, drained and liquid added to taste
  • 1/2 c. green onion, chopped
  • 1 c. mayonnaise
  • 1 c. sour cream
  • 1 tsp. pepper
  • 1/2 tsp. garlic powder
  • 16-oz. pkg. shredded sharp cheddar cheese
  • scoop-like corn or tortilla chips


  • In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips for scooping. Makes 6 cups.
  • Three cans of drained corn – also known as Mexi-corn
  • Add the chopped green chiles and the jalapenos.
  • Don’t forget my friends, the green onions.
  • This is one cup of mayonnaise, one cup of sour cream, pepper, and garlic powder. You can add any other seasonings that you desire. I would also take the liberty of adding cilantro.
  • You can adjust the ingredients to make it as spicy as you would like by adding more jalapeno juice or even some hot sauce.
  • Finish up with the shredded cheddar cheese.
  • Stir all ingredients together and refrigerate, preferably overnight. The dip will thicken and the cheese will absorb any excess liquid.
  • Serve with your favorite scoop chip and enjoy!!

Out of this World Corn Dip

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