Another Friday, another awesome football recipe. But like all of my football recipes, this would be great for any large get-together, football related or not!
We ate this as a dip for chips, but the original recipe actually is more of a corn salad to be served as a side dish. And either way you want to serve it is great! It’s nice to have a versatile recipe! The only difference is, if serving it as a salad, you’ll want to crush up about 3/4 of a bag of Doritos and stir it into the corn mixture. Since I was serving it with chips, I didn’t mix them in and we just scooped up the corn mixture on Doritos. You could do either or both!
I liked that this dip was light and refreshing. Sometimes with dips (like cheesy rotel dip or 7 layer Mexican dip) they are so heavy and filling that I can’t eat anything else with it. This corn dip, however, was light enough to eat and enjoy lots of other delicious football food! It made a wonderful addition to our tailgate as we watched the Auburn Tigers march on to an 8-1 record! War Eagle!
Ingredients
- 2 Cans of Sweet Corn, drained
- 2 cups Cheddar Cheese, grated
- 1/2 cup Mayonnaise
- 1/2 cup Ranch Dressing
- 1 medium Red Bell Pepper, diced
- 1/2 medium Red Onion, diced
- 1/2 tsp salt
- Garnish with chopped green onions
- 1 bag of Doritos Corn Chips
Directions
- Mix together first 7 ingredients. Sprinkle chopped green onions on top of mixture.
- Refrigerate for at least 1 hour. (Don't skip this step because chilling it makes all the flavors blend together!)
- Garnish with a ring of whole Doritos chips
- Serve with Doritos chips for dipping.
Notes
If you'd rather serve this as a corn salad side dish instead of a dip, crush up 3/4 of a bag of Doritos and stir into corn mixture before refrigerating.
Source: E-recipe Cards
I couldn’t tell from the picture what flavor of Doritos you are using or if they are the plain toasted corn Doritos. Thanks!
They are just the regular Doritos. If you wanted to branch out, I’m thinking of using the taco flavored Doritos next!
Really liked this recipe. I “manned it up” a little. I split it in half. One half was the original recipe. To the other half I added diced jalapenos, a teaspoon of red chili flakes and garlic powder. Oh, and I baked it at 350 for 20 minutes. I served it side by side with he cold dip. Great contrast and both were awesome. The corn is the star either way. Next time, I am going to add a little sour cream and some hot sauce to the spicy half.
Thank you. This is so easy and versatile.
I like that idea Del! A hot and cold option sounds great. Thanks for sharing!
We made this at a church supper and everyone loved it.
Thanks Ann! I feel like this Corn Dip was made for church suppers :-). Glad it was a hit!
This is a delicious recipe. But I would recommend a little bit less sweet corn.