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Sour Cream Corn Dip

Sarah Augusta Lodge | September 7, 2016

Served with a heap of tortilla chips, this spiced corn dip is an easy and fun appetizer to kick off a dinner party. 

Prep Time
5 minutes
Cook Time
5 minutes
Cook it With Our
corn dip


  • 2 (11-ounce) cans Mexicorn (corn kernels with red and green peppers)
  • 1 (10-ounce) can shoepeg corn
  • 3 green onions, chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon ground cumin
  • Fresh lime juice to taste
  • Salt and black pepper to taste


  1. Drain the corn. Combine all the ingredients in a 5 Quart Cast Iron Dutch Oven and heat through over medium-low heat. 
  2. Transfer to serving bowl and serve warm.


Pro Tip: This product presents well in our Mini Cast Iron Serving Bowl.

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Contributed By: Sarah Augusta Lodge
Sarah Augusta Lodge is the great-granddaughter of Joseph Lodge. 


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