Recipe Corner: Jen Bufe’s Kick-It Corn Dip

Read on to learn how to make Jen Bufe’s Kick-It Corn Dip – from Kathy Woolner’s Recipe  (Tri Delta). It was made for October 2018 meeting by Pat Magee (AGD), yumm!

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  • 3 cans white shoepeg corn, drained
  • 4 oz. jalapeños canned or jarred, drained (if you’re lucky, you can find diced jalapeños in your grocery store – I found them in the olives department)
  • 4 c. sharp cheddar cheese (shredded)
  • 16 oz. mayonnaise (may use slightly less)
  • ½ medium red onion, or more/less to preference


  • Finely dice jalapeños and red onion.
  • Mix all ingredients together. It will be thick & yummy. (You may not need all the mayo, but you don’t want the mixture to be dry or too dense. You can add a little of the liquid from the jalapeños if you need to thin the mixture.)
  • Chill at least 4 hours, but for best flavor, chill overnight.
  • Serve with small round or scoop-style Tostitos.