Superbowl Corn Dip

Zeke and I used to go to a Horseshoe Party around Thanksgiving each year. There were teams assembled, there was lots of beer (and other drinks) consumed and everybody brought a dish to share. Most of all, it was a good excuse to see old friends you didn’t get to see the rest of the year and a fun kick-off to the Holidays. One year someone brought a Corn Dip that I loved and I got the recipe. I wish I could credit them, but I can’t remember who made it.

Here it is, just in time for the Superbowl with the Philadelphia Eagles and the Kansas City Chiefs this Sunday. Once again, I have no idea who to root for (the Miami Dolphins are not in it) but I do know what I’m bringing to the party and it’s this dip.

Super easy- open a couple cans of corn, a jar of salsa and add some sour cream, mayo, and grated cheddar cheese. To make it easier, buy pre-grated cheese, but make sure it’s finely grated. The beauty of this dish is it’s better when made a day or two ahead, so no last-minute fuss. Serve with corn chips (either Tostitos or Fritos) and dig in! No matter who wins the Superbowl this year, you will be a winner at the party with this dip!

Superbowl Corn Dip

Recipe by UnknownCourse: AppetizerCuisine: SouthwestDifficulty: Easy


Prep time




  • 1 cup mayo (Hellmans preferred)

  • 1 cup sour cream

  • 3 cans Mexicorn, drained

  • 2 cups grated Cheddar cheese

  • Salsa, to taste (1/2 to 1 cup)

  • cayenne, to taste

  • pickled jalapenos, to taste


  • Mix all ingredients together.
  • Garnish with cayenne pepper and jalapeno slices.
  • Serve with corn chips.

Recipe Video


  • Better after one day in the fridge to let flavors meld together.
  • Sometime I add a little of the pickled jalapeno juice for an extra kick!

If I was staying on “theme” for Superbowl LVII, I would make mini Philly Cheesesteak Sandwiches (for the Philadelphia Eagles) and some Bar-B-Que Pulled Pork Sandwiches (for the Kansas City Chiefs), but this Corn Dip will have to do!

Up Next: Butternut Squash Soup

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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