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Herby sweetcorn dip recipe

Herby sweetcorn dip recipe

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This is a great alternative to the traditional salsa. Serve with tortilla chips.

6 people made this

IngredientsServes: 24

  • 1 1/4 (340g) tins sweetcorn, drained
  • 1 red onion, finely chopped
  • 1 small plum tomato, seeded and chopped
  • 1 small cucumber, chopped
  • 15g fresh mint leaves, chopped
  • 15g fresh basil leaves, chopped
  • 2 Thai chillies, seeded and chopped
  • 1 tablespoon lime juice
  • 4 tablespoons mayonnaise

MethodPrep:20min ›Extra time:8hr chilling › Ready in:8hr20min

  1. Stir the sweetcorn, onion, tomato, cucumber, mint, basil, Thai chillies, lime juice and mayonnaise together in a bowl. Refrigerate overnight or 8 hours before serving.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)


I made this according to the recipe, in spite of the facts that I'm not a mint fan and the "Boss" (read "wife") is not a big fan of lime juice. But we both liked this. We're what I call "heater eaters" so I was more than liberal with the peppers. A big THANK YOU, moosie, for a solid repeater recipe.-24 May 2010

by Chocaholic

I was pleasntly surprised with this recipe. The mint and the basil really go well together and it's a good way to use up a bunch of stuff from the garden. It has a very unusual flavor that your guests will love and remember.-01 Sep 2010

by Lisa

Made this for a summer beach party of about 50 people. I brought it with tortillas cut up, brushed with olive oil, sprinkled with kosher salt and broiled. Of all the appetizers that were brought, this was the favorite!-06 Aug 2014

Recipe Summary

  • 2 tablespoons salted butter
  • 4 cups frozen corn, thawed
  • 1 medium jalapeno pepper, seeded and diced
  • 1 clove garlic, minced
  • 6 tablespoons crumbled cotija cheese
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 medium lime, juiced
  • 1 teaspoon chili powder

Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic saute until charred, 8 to 10 minutes.

Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

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Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 248
  • Calories from Fat 135
  • Total Fat 15g 23 %
  • Saturated Fat 6.8g 34 %
  • Trans Fat 0.0g 0 %
  • Protein 9.2g 18 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 36mg 12 %
  • Sodium 459mg 19 % Potassium 0 0 % -->
  • Total Carbohydrates 21g 7 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 2.3g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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This is very good! Does anyone think about baking it in 350 oven in a casserole dish then putting it in bread bowl?

Deborahmahan that's a interesting tip! I think baking it would give it a nice texture and deepen the taste, but would it stay soft enough to be a dip if it were baked?

I just saw that the spinach artichoke dip here is baked! So I say, Yes! Bake this dip, too! http// == choke-Dip-5372articleCommentRatingDiv

I used frozen corn and it seems to work well.

since ears of corn are not all the same size, how many cups of corn should be used?

2 cups should be pretty close

Your corn dip is similar to mine except I leave out the spices and add a little hot sauce and picante sauce. I serve it with tortilla chips--Texas style. Barbara Klein

I leave the husks on the corn and microwave about 3-4 min. per ear, depending on size of ears. The silks come right off after microwaving and peeling off husks. I like the corn so well, I don't even put butter on it making it healthier.

Ok I saw this on TV. I'm hungry!

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Braised Mediterranean Beef

We know you're always looking for one pot dinner recipes that keep the menu fresh and fun. Well, our Braised Mediterranean Beef is a one-pot recipe full of comfort, flavor, and flair! It'll bring the family together around the table, and don't be surprised, when there's none left over! The combo of garlic, tomatoes, and red wine really add bold flavors that will make this a family-favorite!


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MR. FOOD TEST KITCHEN, the "Mr. Food Test Kitchen" oval, and OOH IT'S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated.
© 2021 by Ginsburg Enterprises Incorporated.
All rights reserved.

  1. Heat the oven to 325°. Heat a grill pan over high and cook the corn until charred on all sides, 25 minutes. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.
  2. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan, and dot with butter bake until bubbly, about 1 1 ⁄2 hours. Garnish with chives and scallions to serve.


Gin Gimlet

For the perfect at-home cocktail, look to the three-ingredient English classic.

Cowboy Corn Dip

Spice up your next party, and serve Cowboy Corn Dip with corn or tortilla chips. It's a creamy, crunchy veggie dip recipe straight out of the west that's specifically meant to be made for a large crowd. This simple recipe can satisfy as many as 25 people with tangy sour cream and sweet corn.

This dish is the definition of bold, and you will love all of its flavors! It gets its spice from jalapeno peppers and green chilies, so you know right off the bat that it's going to be the most exciting dish at your next party!


  • 3 (11-ounce) cans sweet corn with diced peppers, drained
  • 1 (7-ounce) can chopped green chilies
  • 1 (6-ounce) can chopped jalapeno peppers, drained
  • 1 / 2 cup green onions, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon black pepper
  • 1 / 2 teaspoon garlic powder
  • 1 (16-ounce) package shredded sharp Cheddar cheese
  • 2-3 bags Frito Scoops


In a large bowl, mix all ingredients except for the chips.

Cover and chill two hours to overnight. Serve with your favorite chips, Frito scoops, or tortilla chips.

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So good! We used fresh, not canned, because we already had those fresh ingredients plus fresh garlic, not powdered. The sour cream brings all the ingredients together in the most delicious way and there was not a scrap of dip left so it seems that our guests really enjoyed it!

Great addition to the mayonnaise this is a really simple and Delicious recipe!

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How to Make Corn Dip

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

  1. Set aside 1 tablespoon of the chopped green onions for garnish.
  2. In a large bowl, toss together drained corn, drained green chiles, jalapeño, and remaining green onions.

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Really Good Jalapeño Dip
This Really Good Jalapeño Dip comes together with just a few ingredients. It&rsquos simple to make and packed with flavor. By adding more or less pith and seeds form the jalapeños, you determine the heat. No matter how you make it, you and your guests will love it!

Everything Bagel Cheese Ball:
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And if you like cheese balls, I have an entire collection of recipes for you! In fact, I&rsquove created a cheese ball for every season. You can find that post HERE.

Jalapeño Corn Dip:
I&rsquove always loved the combination of jalapeños and corn. That probably explains why I had to include this Jalapeño Corn Dip on this list of delicious and easy corn dip recipes! Served warm, you guests won&rsquot be able to stay away from this spicy and cheesy goodness!

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Out-of-this-World Corn Dip:

Greetings all! I hope you had a fab Fourth of July. I know I did.

Though, I must admit having a holiday mid-week always screws me up. Not only do I have no idea what day it is, my productivity schedule is completely out of whack. Anyone else?

Yesterday I whipped up an impromptu dip for a little swimming nosh at my Dad&rsquos house. I hadn&rsquot made this dip in over five years and honestly forgot how delicious it really is. And, you know me, it&rsquos super simple to put together an it makes a ginormous amount of dip.

I actually found this recipe via a Gooseberry Patch cookbook my mom gave me years ago when I first moved to Philadelphia after college.

However, after a quick google search found it all over the net. Some even call it Crack Corn Dip! But, for the purpose of this post, I give all the credit to Gooseberry Patch&rsquos Coming Home with Gooseberry Patch.

Mexican street corn dip

You know those recipes you just become obsessed with and can’t get enough of? That’s how I’ve become with this Mexican street corn dip. We have had it weekly for the last 2 months (and most of the time more often than that) because it is honestly just so good! It’s all the deliciousness of Mexican Street corn (or Elotes) but in a handy-dandy dip form.

It’s the kind of recipe I make in bulk and just keep in the fridge to snack on (read: eat out of the bowl with a spoon) and is the best casual appetizer when you’re having people over. I also made it for my birthday dinner as a topping for chicken tacos. It’s versatile and delicious and you need to get on this ASAP.

How to make Mexican street corn dip

I like to toast the corn in a hot frying pan before adding it to the dip because it adds so much roasty, toasty flavour. Traditionally you would use Cotija cheese in a Mexican recipe but unfortunately it’s not that easy to find here so I substituted crumbled feta cheese. The saltiness of the cheese with the sweet, roasted corn is just delectable. Add fresh chillies, coriander (cilantro), sour cream and mayo, and you have the kind of dip people will fight over.

I love serving this corn dip with home-made tortilla chips (just fry triangles of flour tortillas in hot oil until golden brown on both sides) but be warned: this is addictive stuff!