By Sean Weber
This recipe came my way via Walt’s wife, Liz. (For those of you who don’t know… Walt’s my best friend from childhood, and lives in Ohio.)
A couple weeks ago, Walt said… “I have a recipe you need to try.” (Anything Walt recommends usually turns out to be gold to me.) He then proceeded to tell me about Liz’s Fiesta Corn Dip recipe that she got from a friend.
Liz and Walt enjoy it at home. They take it to parties. People at those parties are hesitant at first to try it, but once they do… it disappears.
Liz has made this cold, creole-spiced dip going on 8 years now. We have no idea who originally created Fiesta Corn Dip, but I’m happy to give credit if you know who did. Leave me a message in the comments.
The dip is made with mayonnaise, Mexicorn, green chiles, sour cream, chopped green onions & jalapenos, shredded sharp cheddar cheese and maybe the most important ingredient… Tony Chachere’s Creole Seasoning.
The second most important item not to substitute? The Fritos Scoops. Any other chip won’t compliment the dip as well. It would be an injustice to use another. Trust in Liz and Walt. They know what they are talking about. They have experimented with this recipe for 8 years.
Now, lets dive into how to make Fiesta Corn Dip.
5. Add 1 tablespoon of sugar.
And that’s how you make Fiesta Corn Dip. If you have trouble finding Tony Chachere’s Creole Seasoning, it can be easily ordered online – here.
- 2 Cans Mexicorn
- 1 Cup sour cream
- 1 Cup mayonnaise
- 3 green onions (chopped)
- 1 jalapeno (chopped) (optional)
- 1 Small can of green chiles
- 1 Small bag of sharp cheddar cheese
- 1 Tbsp Sugar
- 1 Tbsp Tony Chachere's Seasoning
- Mix all ingredients together. Add more Tony Chachere's if needed. Make the night before to let it season. The salsa improves in taste with time. It's also best enjoyed super cold. Eat with Fritos or Fritos Scoops.