I know Creamy & Spicy Corn Dip might seem like an unusual thing to post the week of Thanksgiving, but this is seriously a must-have recipe for our big family gathering so it seemed like a great time to share!

Okay - so here's the thing. When our extended family gets together for Thanksgiving, there are easily 50 or more people attending. And we always do a pot-luck style meal so everybody brings a dish or two or three and we have a feast!

But, it's a little complicated to get that many people to one place to eat at a set-in-stone time. We tend to trickle in over the course of an hour or more until everybody's there, then we eat. In the meantime, we like to snack.

One thing that Aunt Susie (the traditional host for Thanksgiving) always has on hand while we wait is a big bowl of Corn Dip. And quite honestly, it's something I really look foward to.

Earlier this year, late one night, I got to craving corn dip and decided to mix some up on a whim. It was way too late to call her and get her recipe, so I sort of made this one up. It does taste a lot like hers, but I have no idea if it's actually close to what she does.

Anyway... if you need an appetizer for Thanksgiving, or any other occassion, I highly recommend this dip. It can be eaten as soon as it's made, but it's best if it chills overnight. After it's cold, the creamy factor is ten times better!

So, let's get to it. Here's what you'll need... give or take 😉

The Ingredients:

I say "give or take" because this recipe is pretty flexible. As long as you don't add too much liquid, you could adjust this recipe based on your own likes and dislikes. But here's what I used:

4 cups cooked whole kernal corn, cooked & drained*
1 cup mayo
1 cup sour cream
2 cups shredded cheddar or Fiesta Blend cheese
1 (10 oz) can mild diced tomatoes with green chilies, drained
1 (4 oz.) can chopped green chilies, drained
¼ cup pickled jalapeños, finely chopped
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of Creole or Cajun seasoning

In a medium to large mixing bowl, stir together all ingredients. Cover and chill overnight. Serve with corn chips, tortilla chips and/or crackers.

Note: you can serve immediately but it'll be a little liquidy. It will thicken and be creamier after chilling overnight.

*You could use canned corn, or frozen corn cooked & drained.

We've been enjoying it lately with corn chips but Aunt Susie almost always serves it with crackers! How do you think you'd like it best?

More Appetizers Recipes...

Here's the printable recipe for you:

Recipe