Mexican Corn Dip
A delicious, creamy dip that combines the sweetness of corn with zesty spices and melted cheese, perfect for parties or casual get-togethers.
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
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.