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Chunky Corn Dip

Total Time

Prep: 15 min. + chilling


5 cups

This Southwestern-style dip is easy to whip up in advance and keep in the fridge until serving time. Chopped jalapeno peppers add a nice kick.


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups mayonnaise
  • 3 teaspoons ground cumin
  • 2 cans (15-3/4 ounces each) whole kernel corn, drained
  • 3/4 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 3 jalapeno peppers, seeded and chopped
  • Tortilla chip scoops


  1. In a large bowl, beat the cream cheese, mayonnaise and cumin. Stir in the corn, onions, olives and jalapenos. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 202 calories, 18g fat (4g saturated fat), 18mg cholesterol, 299mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 2g protein.

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