Mexican Corn Dip is a delicious and creamy dish that brings the flavors of Mexico to your table. This dip is perfect for parties, game days, or casual get-togethers. It combines the sweetness of corn with zesty spices, creamy ingredients, and melted cheese, making it a crowd-pleaser everyone will love.
Why Make This Recipe
You should make this Mexican Corn Dip because it is quick and easy to prepare, and it requires simple ingredients that you may already have in your kitchen. This dip is also versatile; you can serve it as an appetizer, a side dish, or even as a topping for tacos or nachos. The creamy texture and flavorful mix will be a hit with family and friends.
How to Make Mexican Corn Dip
Making Mexican Corn Dip is a straightforward process. Follow these easy steps to create a dip that you can enjoy in no time.
Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 45 ounces (3 15-ounce cans) southwest corn (with poblano and red peppers, Del Monte brand), well drained
- 4-ounce can chopped mild green chiles (drained)
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Directions
- Whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper in a large bowl until smooth.
- To the bowl, add the southwest corn, mild green chiles, green onions, jalapeno pepper, and Mexican cheese blend. Stir together until all the ingredients are fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of sliced green onions and a pinch of chili powder if desired.
How to Serve Mexican Corn Dip
Serve Mexican Corn Dip with tortilla chips, fresh veggies, or even in a taco shell. It also pairs well with grilled meats or over a bed of lettuce as a salad.
How to Store Mexican Corn Dip
Store any leftover Mexican Corn Dip in an airtight container in the refrigerator. It will stay fresh for up to three days. Make sure to give it a good stir before serving again.
Tips to Make Mexican Corn Dip
- For a spicier dip, add more jalapenos or some diced hot peppers.
- Use fresh corn if available for a sweeter flavor.
- Allow the dip to chill for longer for better flavor development.
Variation
You can easily customize this dip by adding in ingredients like diced tomatoes, black beans, or avocado. This adds more texture and flavor options to the dip.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare it a day in advance and let it chill in the refrigerator overnight.Can I freeze Mexican Corn Dip?
It is best enjoyed fresh and does not freeze well due to the creamy ingredients and texture.What can I use instead of mayonnaise?
You can use Greek yogurt or blended avocado for a healthier option. Just keep in mind that it will change the flavor slightly.
Enjoy making and sharing this tasty Mexican Corn Dip at your next gathering!
Mexican Corn Dip
Ingredients
Base Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
Spices
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- 45 ounces southwest corn (with poblano and red peppers, Del Monte brand), well drained
- 4 ounces canned chopped mild green chiles, drained
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Instructions
Preparation
- Whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper in a large bowl until smooth.
- Add the southwest corn, mild green chiles, green onions, jalapeno pepper, and Mexican cheese blend to the bowl. Stir together until all the ingredients are fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of sliced green onions and a pinch of chili powder if desired.
Notes
Mexican Corn Dip
Ingredients
Base Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
Spices
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredients
- 45 ounces southwest corn (with poblano and red peppers, Del Monte brand), well drained
- 4 ounces canned chopped mild green chiles, drained
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Instructions
Preparation
- Whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper in a large bowl until smooth.
- Add the southwest corn, mild green chiles, green onions, jalapeno pepper, and Mexican cheese blend to the bowl. Stir together until all the ingredients are fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of sliced green onions and a pinch of chili powder if desired.
