Janeth’s Corn Salad Dip

We had a potluck with our neighborhood friends, and Janeth brought the most amazing Corn Salad Dip. It disappeared in seconds, and all of us were raving about it. It’s so fresh and full of flavor. Janeth was kind enough to tell me her secrets that make it extra special, and I’m so excited to share this delicious recipe for Janeth’s Corn Salad Dip with you. It’s going to be your go-to appetizer this summer. I can already picture you carting it to all your picnics and barbecues!  Next, try this zippy Black Bean Avocado Salsa Recipe.

You might be surprised when you see the ingredients photo. You’ll notice that there isn’t a lime in it. When I think of recipes like this, I’m sure there is lime in it. Not this one. That’s one of her secrets. You use a lemon instead of a lime. The other ingredient you might not expect to see in a recipe like this is some baby mozzarella. The little bites of soft cheese make it extra special. I’m telling you, you aren’t going to be able to stay out of this stuff. It’s delicious and has all the colors of the rainbow. You’ll love the flavor and love getting all those good veggies into your diet. 

Just typing this up is making me wish I had a bowl of it in my fridge right now. I can’t wait for you to give this delicious and healthy dip a try! Make sure to double the batch!

More Delicious Appetizers for Barbecues & Picnics

• Sun Dried Tomato Hummus
• Classic Chicken Salad with Grapes
• Party Meatballs
• Colombian Style Pico de Gallo {Aji Picante}
• Classic Deviled Egg Recipe
• Slow Cooker Little Smokies

STEP-BY-STEP PHOTOS FOR HOW TO MAKE JANETH’S CORN SALAD DIP

Tips for making Janeth’s Corn Salad Dip

• In a pinch, you can use frozen sweet corn in place of the corn on the cob.
• Instead of boiling the corn on the cob, cook the corn with this recipe: Perfect Microwaved Corn on the Cob.
• Before squeezing the juice out of the lemon, place it in the microwave for 10 seconds, and then roll it on the counter a few times. This makes it easier to squeeze the juice out.
• Use an electric food chopper and dice the red onion and cilantro together, making sure to only add the cilantro leaves and not the stems.
• Refrigerate the dip 30-60 minutes before serving so all the flavors can mingle together. 

Chef’s Tools:

• Vegetable Chopper
• Cutting Board
• Chef’s Knife
• Chips and Dip Serving Dish
• Appetizer Plates

Popular Dip Recipes

Ultimate Seven Layer Bean DipHomemade Fiesta Ranch DipThe Best Chili Cheese Dip

Janeth's Corn Salad Dip

 

Print

Prep time

20 mins

Total time

20 mins

 

Sweet corn, avocado, tomatoes, red onion, cilantro, mozzarella, bell pepper, salt, and lemon are all you need to make this bright, bursting-with-flavor colorful dip that will be the highlight of any party!

Author: My Friend, Janeth

Recipe type: Appetizer

Serves: 5-7 cups

Ingredients

• 2-3 ears of sweet corn, boiled and cut off the ear (approx. 2 cups)
• 2-3 Roma tomatoes, diced
• 1 bell pepper (I prefer red or orange.)
• 1 avocado, diced
• 1 very small red onion, diced small (about ¼-1/3 cup)
• 1 (8 ounce) ball of baby mozzarella, diced
• ¼ cup of chopped cilantro leaves
• 1 large lemon
• salt to taste

Instructions

1. In a medium-sized mixing bowl combine the corn kernels, diced bell pepper, diced tomatoes, diced avocado, diced red onion, diced baby mozzarella, and chopped cilantro.
2. Next, squeeze the lemon juice (careful not to get any seeds in it) over everything, sprinkle with about ½ tsp of salt, and give a good stir to mix everything up. Taste and add more salt if needed.
3. Refrigerate until ready to serve.
4. *If possible, try to make it 30-60 minutes before serving so the flavors have time to marinate.

3.5.3251

Sweet Bites

Coconut Cream Pie Pastry BitesMini Cherry CheesecakesAmazing Strawberry Cheesecake Pastry Bites