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Shoepeg Corn Dip


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Rate this recipe 4.5/5 (11 Votes)


  • 2 (11 ounce) cans white shoepeg corn, drained
  • 1/4 cup chopped onion (could use green onion)
  • 1/4 cup chopped green pepper (can use red pepper or chili peppers)
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon dried parsley
  • 1/4 teaspoon black pepper
  • salt to taste
  • 1/4 cup grated or shredded parmesan cheese
  • 1 cup Mexican shredded cheese (Can use cheese of your choice)
  • Pinch of cayenne or few drops of hot sauce


Adapted from


Step 1

Mix all ingredients together and refrigerate several hours or overnight before serving. Serve with scoops, tortilla chips, crackers, etcs. This makes about 4 cups of dip and will keep in the refrigerator for several days. Enjoy!
Note: Shoepeg corn is a small white corn that comes in a can.

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