By Kelly Bogard

I bet you have a few go-to recipes for a party, right?  Well I do, too.  And with the Fourth of July holiday being in the middle of the week, I wanted to make sure that the recipes I fix are quick, easy and, most of all, don’t heat up my already warm kitchen.

There’s nothing better than a cold dip to cool you off on a hot fun-filled holiday…especially when it takes less than 10 minutes to put together.  Now this recipe is not a Kelly original, but one I got from one of my many Junior League cookbooks.  I’ve just modified it so much over the years that it isn’t quite the same.

For Fiesta Corn Dip, you will need…Fiesta Corn Dip
3 11-oz. cans sweet corn with bell peppers
1 4-oz. can diced green chilies
1 bunch green onion, chopped
1 cup mayonnaise
1 cup sour cream
2 cups sharp cheddar cheese, grated

Now like I said earlier, this recipe is super quick to put together.  You can eat it right away or let it chill for a bit.  It is totally up to you. It is yummy both ways; however, I prefer mine chilled, so I usually make it the night before. I also think scoop-style corn chips are a must for serving this dip.

First things, first. Open and drain the juice off the canned corn. Then pour the corn and chilies into a medium bowl.
Fiesta Corn Dip

Next, add in the chopped green onions, stirring well to make sure everything is combined.
Fiesta Corn Dip

In a separate bowl, mix together the mayonnaise and sour cream. Once it is mixed, add it to the vegetable mixture and blend.
Fiesta Corn Dip

Finally, add in the cheese, mixing in a little bit at a time to make sure that you don’t end up with big clumps. Chill and serve.
Fiesta Corn Dip

I hope you have a wonderful and safe time with your friends and family on this very special holiday. What will you be serving? I would love to know. From all of us at Texas Table Top, enjoy!

[print_this]

[box]

Recipe: Fiesta Corn Dip

Summary: Quick and easy summer veggie dip

Ingredients

Fiesta Corn Dip

  • 3 11-oz. cans sweet corn with bell peppers
  • 1 4-oz. can diced green chilies
  • 1 bunch green onion, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, grated

Instructions

  • Drain corn and place in a medium-sized bowl.
  • Mix in chilies.
  • Add green onion.
  • In a separate bowl, mix together mayonnaise and sour cream.
  • Pour the cream mixture over the vegetable and stir to combine.
  • Slowly add grated cheese, mixing well to prevent clumping.
  • Chill and serve with corn chips or crackers.

Prep time (duration): 0 hour(s), 10 minutes

Number of servings (yield): 15-20

[/box]

[/print_this]

Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

Facebook Twitter