The Pioneer Woman Tasty Kitchen
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Southwest Corn Dip

4.53 Mitt(s) 17 Rating(s)17 votes, average: 4.53 out of 517 votes, average: 4.53 out of 517 votes, average: 4.53 out of 517 votes, average: 4.53 out of 517 votes, average: 4.53 out of 5

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Level: Easy

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Description

The most requested recipe in my arsenal. Make it then leave a message on my wire telling me you want to marry me.

Ingredients

  • 4 cans Corn (15 Oz.), Drained
  • 1 can Chopped Chilies (4 Oz), Drained
  • 1 can Chopped Jalapenos (4 Oz), Drained
  • 1 can Black Beans (15 Oz. Can), Drained And Rinsed
  • 1 whole Red Bell Pepper, chopped
  • 1 bunch Scallions, Chopped
  • 1 cup Sour Cream
  • 1 bag Finely Grated Mexican Cheese (8 Oz)
  • ½ bunches Fresh Cilantro, Coarsely Chopped (or To Taste)

Preparation

Drain corn, chilies and jalapenos. Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain – there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last.

Refrigerate before serving if you have time and the self-control to keep from eating it.

You must eat this dip with Fritos Scoops or lime Tostitos. It’s like the law or something.

41 Comments

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tucsondreamz on 7.4.2016

Making today for first time. Hint for draining….salad spinner. I use mine for all kinds of things. Works great.

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Jamie G on 3.19.2013

I just found this recipe over the weekend! I was looking for a side dish to make for a small spring get together we were going to. It was fantastic but made a boat load even after our hostess kept a large bowl full for herself!

I wanted to let you know what I did with the leftovers. I turned on my crock pot, added chicken tenderloins, a packet of taco seasoning and the leftover CORN DIP! Result: AMAZING! We ate it in taco shells and in “taco” salads TWICE in the same day, it was THAT good! I just thought I’d share an idea for leftovers… if you end up with any!

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carolm on 12.24.2010

1) I want to marry you.
2) This makes a gigantic amount! I halved the recipe (although I did use the whole can of black beans) and I added a little splash of lime juice because it needed using up.
3) This recipe is fabulous as is, and the only change I would possibly make would be to use frozen corn and maybe some chopped water chestnuts for more crunch.

I made this as an appetizer for 4 people, we downed a dish of it before dinner and I forgot to give them some to take home. Oh dearie me, to be stuck with leftover dip…lol
I had it for breakfast ..yum.
And yes, it has to be a law that it be served with lime chips.

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cynsmith on 9.19.2010

This dip is one of the best cold dips I have ever made and eaten. My guests absolutely love me because of it.

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ahoonakker on 7.16.2010

I made this last night and as promised I couldn’t stop sampling. I didn’t have any cilantro so I added some cumin. Very tasty indeed.

17 Reviews

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Candice Paige on 2.15.2016

This is an amazing dip! The recipe makes a ton so I brought this to a pot luck event. EVERYONE loved it and I didn’t have any to bring back home afterwards, though I wouldn’t have minded. My husband has requested this several times just to have on hand for snacking. I did add lime juice to the recipe and the hint of lime chips are a MUST!

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sreneegr on 6.26.2011

This is a really good summer recipe. I wil say it needs lots of salt and pepper to give it some zip. I used garlic salt, but I’m just sick like that. :) Also, I used twice as much sour cream as the recipe called for. The jalapenos add zing, but not too much. It’s a good recipe for everyone!

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crunchyoatmeal on 2.6.2011

I am making this yet again! I am sure that I have made this 2 dozen times or more. I make it for every function we go to and sometimes just because in between. It is by far our favorite dip. I change it up just a bit and use frozen corn (prefer the taste), fresh jalapeno (because its easier to find here) and if I can find a good avocado I dice that up too with a squirt of lime on top. A couple of other things I do to deal with the liquid is thaw the corn in a mesh strainer over a bowl in the fridge over night. I also rinse the beans let them sit in a strainer then take a few paper towels and gently pat them till they are drier (they will never get all the way dry). Thanks for sharing such an easy and great recipe. :D

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bevm on 10.31.2010

This is a keeper! Made it for the first time this morning, with some of the additions suggested by others. I stirred ~1/2 pkg taco seasoning into sour cream before adding to the drained veggies. Added salt to taste after it was all put together except for the cilantro. Added a little lime juice, and a sprinkle of chipotle chile powder. I didn’t have any canned jalapenos, so I used two cans of diced green chiles and 10-12 jalapeno slices from a jar, chopped fine. It really needed the zing of the jalapenos, and next time I make it I’ll get a can per the recipe.

These flavors combine to make one delicious and “different” dip! And the author is right about the lime corn chips – yum!

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sdionnemoore on 10.1.2010

A delicious pairing of many tastes. Everyone who tries it loves it. I love the ease of prep, the freshness of the cilantro, the bite of the jalapeno, and the creaminess offered by the sour cream. Thanks so much for sharing!

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