Easy Mexican Corn Dip Recipe with Amaize Sweet Corn

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This easy Mexican corn dip recipe is sponsored by Amaize sweet corn but all opinions expressed are my own.

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With summer at it’s peak, I am thrilled to be seeing a vast array of seasonal produce arriving at the grocery store and farmer’s markets. Even my back yard garden is starting to yield a few hot weather crops. (only a few but I keep my fingers crossed!) Corn, tomatoes and onions are all abundant and inexpensive this time of year and with the Fourth of July coming up tomorrow I was looking for creative recipes to bring to the neighborhood potluck dinner. I came across several versions of Mexican corn dip which I thought would be a great snack to share with friends. I was sent a few ears of Amaize Sweet Corn to try out in this recipe which gives it a much fresher flavor than if I had used canned ingredients.

amaize sweet corn recipe

Amaize sweet corn is a rare variety of white sweet corn. What makes it stand out from other types of corn is that it has a crunch to it that remains even after cooking, unlike many other varieties of corn. Amaize sweet corn is bred using traditional methods through hybridization and is not genetically modified. It took George Crookham and Bruce Hobdey 22 years to come up with this variety of corn which is only available from June through September. Amaize sweet corn is available here in my area at select Publix Super Markets in Alabama, Georgia, North Carolina, South Carolina and Tennessee.

I am one of those people who has to nibble while they cook and this corn is so sweet and crunchy, even after you cook it! This Mexican Corn Dip recipe has an incredibly fresh taste and it would make a great dip to serve your guests this summer. Remember, eating seasoning is a great way to go green and Amaize sweet corn is at it’s peak right now!

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Easy Mexican Corn Dip Recipe

Yields 8 to 10

Easy Mexican Corn Dip Recipe

A deliciously fresh tasting corn dip using fresh summer ingredients

4 hrPrep Time

4 hrTotal Time

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  • 2 ears of Amaize corn, cooked with kernels removed from cob
  • 1 large tomatoes, deseeded and chopped
  • 1/3 cup finely chopped red onion
  • 1 large fresh jalapeno pepper, seeded and minced
  • 3 TBSP fresh cilantro, chopped
  • 3/4 teaspoon fajita seasoning
  • 1/2 cup grated cheddar cheese
  • 1/2 cup Sour Cream
  • 1/2 cup mayonnaise


  1. In a large bowl, combine all ingredients and mix well. Cover with plastic wrap.
  2. Refrigerate at least 4 hours or overnight.
  3. Serve with tortilla chips.


Disclaimer: This is a sponsored post. Regardless, I only recommend products or services I believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”


  1. Oh my word! That looks so good and like a perfect summer dip! I can't wait to try it out!
  2. I love that this recipe has corn in it. I've been watching out for recipes that have corn in them since it is in season right now, but this recipe is unique and really adds some variety to my list of recipes that use corn.
  3. This looks so delicious! I love corn, and the mixture with the cheese and sour cream just sounds awesome!
  4. Now why did I not see this before my party? Looks good and like a crowd pleaser.
  5. Very cool. We don't have corn like that here in Vermont but the dip looks fantastic.

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