Blueberry Buttermilk Flapjacks
Tender skillet pancakes with fresh blueberries and buttermilk, finished with butter and syrup.
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Creamy Corn Dip
A colorful chilled dip with sweet corn, Cheddar, peppers, green onions, and a jalapeño kick.
A guide adapted from a published recipe. View source & credits.
75 minutes estimatedAbout 8 cups
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About this recipe
This corn dip is mixed and chilled, not baked. Sweet corn, grated Cheddar, crisp vegetables, mayonnaise, and sour cream form a colorful scoopable mixture. The jalapeños and green chiles give it heat, while the green onions keep the flavor lively. It works best when the vegetables are cut small enough to share each bite.
Because there is no cooking stage, preparation does most of the work. Drain the canned corn thoroughly, grate the cheese, chop consistently, and give the dip time to chill. A watery bowl cannot be fixed by longer baking here; controlling moisture from the beginning is what keeps the texture thick enough for chips.
Before you begin
Drain before chopping
Pour both cans of corn with peppers into a sieve and let the liquid drain away. Shake gently, then leave the sieve over a bowl while preparing the other ingredients. Discard the drained liquid. This simple step prevents the creamy dressing from becoming unnecessarily loose.
Prepare the fresh vegetables
Wash and dry the bell pepper, jalapeños, and green onions. Remove the bell pepper stem, seeds, and pale inner ribs. Trim the green onion roots and any damaged outer layers. A clean board and sharp knife help produce small pieces without crushing the vegetables into wet fragments.
Make it with confidence
Drain for a scoopable dip
Residual liquid from the corn can thin the dressing. Give it time in a sieve before mixing, then stir again after chilling.
Handle jalapeños carefully
Remove seeds and membranes for a milder result, or use fewer peppers as a variation. Wash hands and utensils after chopping. Put out a small bowl at a time and keep the remainder cold.
Key technique: Texture and seasoning
Drain canned ingredients if directed and fold the mixture gently. Chill only when the recipe calls for it, then taste again before serving.
Creamy Corn Dip
A colorful chilled dip with sweet corn, Cheddar, peppers, green onions, and a jalapeño kick.
Prep: 15 minCook: 0 minCool / rest / chill: 60 min
Times and yields are estimates; use the cooking cues in the instructions.
Ingredients
Instructions
Chop the bell pepper finely
Dice the bell pepper into small, fairly even pieces, roughly ¼ inch or smaller. Large chunks make the dip awkward to scoop and can overpower a mouthful. Put the diced pepper into a large mixing bowl with enough room to fold the full batch without spilling.
Prepare the jalapeños for your preferred heat
Slice the jalapeños open and dice finely. Removing seeds and especially the pale inner membranes can reduce the intensity, though peppers vary. Use fewer peppers if you want a milder editorial variation. Avoid touching your eyes while chopping, and wash hands and utensils thoroughly afterward.
Slice green onions and grate cheese
Cut the green onions into thin pieces, including the tender green tops. Grate the Cheddar rather than cutting it into cubes so it distributes throughout the dip. If using packaged grated cheese, separate any clumps before mixing to avoid pockets that are mostly cheese.
Combine the creamy ingredients
Stir the mayonnaise and sour cream together until smooth. Mixing these first makes it easier to coat the corn and vegetables evenly without extended stirring later. There should be no large white streaks of one ingredient remaining by the time the vegetables are added.
Fold in the remaining ingredients
Add the well-drained corn, bell pepper, green onions, green chiles, jalapeños, and grated Cheddar. Fold from the bottom with a broad spoon or spatula, turning the bowl as needed. Keep going until the colorful ingredients appear evenly distributed rather than collecting in separate areas.
Check the texture and taste
The mixture should be thick enough to mound on a chip, while still stirring easily. Taste with a small spoon or a fresh chip. Remember that the jalapeño flavor may become more noticeable as the dip rests. The source does not call for extra salt, and the cheese and chips already contribute some.
Cover and chill
Cover the bowl and refrigerate until cold. About 1 hour is a useful planning time for the flavors to mingle, although the source simply calls for refrigeration. If preparing the day before, keep covered and cold rather than leaving the bowl on the counter to develop flavor.
Stir and serve in portions
Give the dip a gentle stir before serving to redistribute any small amount of liquid that has settled. Transfer a portion to a serving bowl and place chips alongside rather than mixing them in. Keep the rest refrigerated and replenish with a clean spoon as needed.
Troubleshooting: what to check and how to respond
The dip is watery
The corn may not have drained long enough, or the vegetables may have been wet after washing. Stir once before deciding whether it is genuinely too thin. For the next batch, dry washed vegetables and give the corn several minutes in a sieve rather than a quick shake.
The dip is too hot
Serve a smaller portion with plenty of plain chips and other mild foods. If adjusting a future batch, begin with fewer jalapeños and remove membranes. Do not assume every pepper has the same heat simply because it is a similar size.
The texture is difficult to scoop
Check for oversized pepper pieces, long onion strands, or cheese clumps. Fine chopping makes a substantial difference. Choose sturdy tortilla or corn chips; very thin chips may break even when the dip has the correct consistency.
Serving and planning ahead
Arrange the dip and chips separately so the chips stay crisp. For a larger party, use several small bowls rather than one bowl left out for hours. A bowl nested over ice can help keep it cold, but continue following the time limits in the storage guidance. Leftover dip can also accompany a sandwich or a plate of cooked vegetables, provided it has been kept safely refrigerated.
Storage & leftovers
Keep refrigerated and use within 3 to 4 days. Do not leave the dip at room temperature longer than 2 hours, or 1 hour in very hot conditions.
Questions from the kitchen
Is this dip baked?
No. This is a cold, mix-and-chill recipe. The cheese remains grated rather than forming a browned top.
Can I prepare it the day before?
Yes. Cover, refrigerate, and stir before serving. Keep chips separate so they stay crisp.
Adapted from Brenda Gantt’s Corn Dip published by Taste of the South. The one-hour chill is our suggested planning time.
Read the published source recipe
Instructions are rewritten for this site and have not yet been kitchen-tested by our team. Technique, storage and serving notes are Brenda’s Family editorial guidance, not quotations from Brenda; ingredient quantities follow the linked source and timings are approximate.
