Festive Corn Dip

Festive Corn Dip
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Calories 75 cals
Total Fat 3 g
Cholesterol 11 mg
Dietary Fiber 2 g
Sodium 367 mg
Protein 2 g
Total Carbohydrate 9 g

Prep Time: 5 Minutes

Time to Table: 5 Minutes

Serves: 15 (5 tablespoons per serving)


  • 15.5 ounce can red Kidney beans, rinsed and drained
  • 2 11-ounce cans corn with red and green peppers, drained
  • 1/8 cup chopped chives
  • 1/8 cup chopped cilantro
  • 1/4 cup chopped red onion
  • 1/2 1.25-ounce package dry taco seasoning
  • 1 cup Daisy Sour Cream


Mix all ingredients together in a medium bowl and serve. *Optional: Chill before serving to blend flavors, if desired. Canned black beans may be substituted for kidney beans, if desired. **Tip: Fresh grilled corn and bell peppers can be used in place of canned corn.


Average Rating:
4.6667 out of 0 5
Missy 06/30/2016

I used the Daisy Sour Cream i recieved free for testing purposes to make this dip. This is a great simple summer dip to make. It took very little time to prepare and is tastier the second day when everything has marinated.

BookwormMama14 06/09/2016

Ok, I admit it, I have a hard time following a recipe EXACTLY...However, with this recipe, I only made a few slight adjustments because I didn't have the exact ingredients. I used 1 can regular corn and I small can of Fire Roasted Green Chilies. I also make my own taco seasoning. I didn't have fresh cilantro, so I used my dried stuff. BUT...that being said...this recipe is DELICIOUS!!! Very tasty and will be my new go-to for dip with tortilla chips. Not too spicy and wonderfully creamy! I received a free sample of Daisy Squeeze Sour Cream in exchange for my honest review. All opinions expressed are mine alone.

karenherpin@yahoo.com 08/25/2011

I have many corn dips, but my family thinks that this is the best. It's the addition of the taco seasoning that makes it a hit. I have made the exact recipe with kidney beans and also black beans.

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