Corn Dip, Part 1 – An Impromptu Concoction

It only took half a year, but I finally got to satisfy my curiosity on the corn dip.

My mom came over last week, and as what is usual for her, she showed up bearing goodies for her grandkids. One of them was a big bag of nacho chips. Since I had a can of corn kernels, I decided it was time to try making corn dip to go with the chips. It was quite the hype late last year.

We typically have nacho chips here, but we usually just eat them with homemade salsa, enhanced to con queso or con queso y carne, depending on what’s on hand. That’s what has always worked for us and we’re not really anxious to try anything new. We hardly even bother to make guacamole even when there’s aguacate (avocado) around.

To be honest, I was dubious about the corn dip. Corn on top of corn? It seemed like you have to be crazy about corn to be able to roll with it. Eating corn chips with corn dip sounded redundant, like dipping tomato in salsa, avocado in guacamole… let’s make it less ludicrous… like French fries in mashed potatoes, cheese cubes in fondue…

I overworked the analogies there, but it was kind of fun thinking of possible combinations, lol.

I ended up inventing my own corn dip recipe since I had to work with what I had in my kitchen, but it turned out pretty well. I eyeballed the measurements a lot, so I can’t really give a precise recipe, but this is how I made it.

Corn Dip


  • 2 large garlic cloves, minced
  • 1 onion, sliced
  • 2 T butter
  • 1 can of corn kernels (15 oz)
  • 1 pouch of tomato sauce (200 g)
  • 1 pouch of mayo (200 g)
  • Half a bar of cheese, grated
  • Leek, sliced (because my green onion plant died while I was away at church camp)
  • Salt
  • Ground black pepper
  • Paprika
  • Cayenne pepper
  • Dried oregano
  • Cumin


  1. Sauté garlic and onion in butter.
  2. Add corn. Cook a couple of minutes.
  3. Add tomato sauce.
  4. Add leek.
  5. Season with salt and spices according to gut feel, haha. Cook for about five minutes.
  6. Pour into baking dish.
  7. Add mayo and cheese. Mix well.
  8. Pop into the oven at 350 degrees F (175 degrees C) for 10 to 15 minutes (the dish, not you).

This tasted really yummy to me, but the next time I do it this way, I’ll be using two cans of corn. That’s not going to be any time soon though because the next time I make corn dip, I’ll be sticking to a more common recipe. That’s why there’s a part two to this corn dip saga. Let’s see which is better.

It’s crazy how I’m going on and on about corn dip when I have a long list of blog topics to write about.

Have you made/had corn dip? Is it your thing? What do you usually dip your tortilla chips into?

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