Made with corn, peppers, onions, cilantro and other simple additions – this delicious dip is great for many different uses.
Our Love of Dipping
We are dippers at our house. My kids love to try new flavor combinations. My daughter’s favorite dip combination, when she was about eleven, was grapes in ranch dip. No one else liked it but she loved it, until about 6 months later when a new favorite came her way. She was eleven after all.
Most often, we make dips for lunch. My favorite lunch dips are quick, easy and delicious! I especially like dips for chips because chips are gluten free and if we need to be grain free we use the cassava chips from Siete brand. This salsa is a family favorite!
Roasted Corn Brings It Up A Notch
This corn dip is a great dip for lunch. It is dairy free, gluten free and has no added sugars. You can add avocadoes or beans to bulk it up and make it more filling, if you like.
I don’t love to buy specialty items for one meal but the roasted corn in this recipe is really phenomenal. If you are able to get roasted corn or roast your own corn (you can even roast frozen corn from a bag!), it takes this recipe up a notch.
For ease, I bought my roasted corn at Trader Joes for these pictures, where the only ingredient in the bag is corn. I have seen other brands that have additional ingredients. We really just need the corn. Typically, the other added ingredients will be garbage oils and or sweeteners.
Good on Everything!
I originally made this Confetti Corn Dip when we had guests coming to our house for dinner and we were serving it on shredded beef tacos. It was delicious.
One night when we had a bit of leftovers, I tossed it on the top of enchilada soup. It was delicious.
For a quick lunch, we ate it as a dip with chips. It was delicious.
And guess what? I have eaten it straight out of the bowl with a spoon, like a salad. It was delicious.
The point! It is delicious!
Confetti Corn Dip
2 cups corn (roasted is great)
1 bell pepper
1 jalapeno pepper
3 cloves garlic
1/4 cup red onion
1/2 cup cilantro
3 tablespoons mayonnaise (homemade recipe here)
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons fresh lime juice
Directions
Place your corn in a bowl.
Dice the peppers, garlic, onion and cilantro in small chunks, the same size as the corn. I use one of these choppers. It works great for this! Add them to the bowl.
Add mayonnaise, and seasonings. Stir well.
Serve it immediately or let it sit for a couple hours to let the flavors meld together.
Store in the fridge in an airtight container. Lasts in the fridge for 4-5 days.
