If there’s one dish that instantly brings back the sweetest memories of college, it’s Pam’s Famous Corn Dip. Back in my Mississippi State days, this dip was a must-have at every gathering, thanks to my sorority sister Madison’s mom, Pam. Whenever Pam came to visit, she’d show up with a giant batch of this creamy, zesty dip, and it would vanish within minutes—every single time. It was so beloved that when six of us gals loaded up and headed to Destin for spring break one year, she sent us with multiple tubs to enjoy. We thought we’d ration it, but after just one night out, we’d devoured every last bite.
Now, years later, Pam’s Corn Dip has made its way from sorority houses and spring break trips to family parties and game-day gatherings. It’s still just as crowd-pleasing and always sparks those cherished memories of laughter, friendship, and, of course, a little trouble. Whether you’re serving it for the Big Game or just want a taste of Southern comfort, the only way you can go wrong here is by not making enough.
Pam’s Famous Corn Dip
Ingredients
- 4 cans Mexican-style corn Drained
- 1 can Mild chili tomatoes Drained
- 1 cup Mayonnaise
- 1 cup Sour cream
- 16 oz Cheddar cheese Shredded
- 2 tbsp Cajun seasoning
- 1 tsp Garlic powder To taste
Instructions
- In a large mixing bowl, combine the drained corn and tomatoes.
- Add the mayonnaise, sour cream, shredded cheese, Cajun seasoning, and garlic powder. Stir until fully combined and creamy.
- Adjust Cajun seasoning and garlic powder to taste, ensuring the dip has just the right amount of spice and flavor.
- Cover and refrigerate for at least 1 hour to let the flavors meld together.
- Serve chilled with tortilla chips or corn chips.
