Recipe originally provided by Country Financial’s “Country Kitchen” Chef Ruth Leslie for WVFM Cooking Demonstrations.


In a Mixing Bowl:

Mix together Mayonnaise, sour cream, cream cheese, and chilies. Remove fresh corn kernels raw from 2-3 husked cobs and add to mixing bowl. Fold in corn and shredded cheese. Serve as a cold dip or to top vegetables.

To Serve Warm:

Add mixture to a greased baking dish and bake for 20-25 minutes @350 degrees.

For Pepper Poppers:

Fill small pepper of choice (mini sweets or jalapeno are favorites) with corn dip and broil until cheese melts.

Tips: Removing Corn Kernels

If cutting corn straight from the cob is difficult, try cooking the corn on the cob by dropping into boiling salted water for 5 minutes, cool, remove kernels.



  • 1/2 cup Mayonnaise or Vegenaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/4 cup diced fresh mild chili peppers
  • 1 1/2 cups fresh sweet corn kernels
  • 1 cup Mexican blend shredded cheese
  • Mini Sweet Peppers, favorite chips or crackers, crisp vegetables, baked potatoes, toasted bread, etc.