Foodie Friday with Dr. Laura Klein: My Mom’s Corn Dip

In the last ten years or so family gatherings hinge on the presence of this particular favorite. It’s also been a hit with friends and at other potlucks. It’s super creamy, but the corn adds just the right amount of texture. We love it with Fritos scoops, but tortilla chips work too. When I make it, I add extra cilantro. I love it!

My Mom’s Corn Dip

1 cup mayo
1 cup sour cream or Greek yogurt
3 cans Mexicorn, drained
1 can chopped green chiles
2 cloves minced garlic
1 bunch green onions, chopped
1 cup fresh cilantro, chopped
8 ounces shredded sharp cheddar cheese


Mix all ingredients together in a large bowl and let chill for 3 hours or overnight. Serve and keep cold if it lasts longer than a few minutes.

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