2025 “Dip-Off” Champion: Mexican Corn Dip Recipe

Congratulations to our 2025 “Dip-Off” champion: Mindi Billings, Inside Sales Rep at Feralloy’s Midwest Division in Portage, IN. This year, Mindi brought her A-game with her take on a classic: Mexican Corn Dip. Here’s the recipe…

Ingredients:

3 cans of drained corn

1 bag shredded Mexican cheese

2 blocks of cream cheese

2 sliced jalapenos

6 ounces of light sour cream

1 package Queso Fresco, cubed

1/2 pack of cooked bacon or bacon bits

Taco seasoning

Lime

Directions:

Cook corn, shredded cheese, cream cheese, jalapenos and sour cream in crockpot on high for one hour. Add the cubed Queso Fresco and cooked bacon or bacon bits, taco seasoning to taste. Squeeze one fresh lime. Cook another 30 minutes.

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Legal Information

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Legal Information
ISO-9001:2015

Feralloy Corporation is a subsidiary
of Reliance, Inc.