Summer Corn Dip recipe

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Ingredients

1 (15.25 ounce) can whole kernel corn, drained
1 red onion, minced
1 small roma (plum) tomato, seeded and chopped
1 small cucumber, chopped
½ cup fresh mint leaves, chopped
½ cup fresh basil leaves, chopped
2 Thai chile peppers, seeded and chopped
1 tablespoon lime juice
¼ cup mayonnaise

Nutrition Info

36.1 calories
carbohydrate: 4.6 g
cholesterol: 0.9 mg
fat: 2 g
fiber: 0.5 g
protein: 0.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 66.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the corn, onion, tomato, cucumber, mint, basil, Thai chile peppers, lime juice, and mayonnaise together in a bowl. Refrigerate overnight or 8 hours before serving.

Recipe Yield

1 quart

Recipe Note

I had to improvise something that would go with salsa, but turns out, this is just as good on its own. It disappeared before the salsa did and everyone asked for the recipe! Serve with melba toast or tortilla chips.

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