Corn Dip Recipe
This dip is packed with sweet mexicorn, tangy sour cream, smoky green chiles, and a mix of sharp cheddar and pepper jack cheese for that extra kick --a creamy, cheesy, and zesty crowd-pleaser that will be the star of your next gathering!
Servings 1 quart
Calories 350kcal
Ingredients
- 1 c. mayo
- 1 c. sour cream
- 2 cans southwestern corn also called mexicorn, drained
- 8 oz. bag of Mexican cheese blend
- 3 green onions chopped
- 3 T. Cilantro chopped
- ½ c. roasted green chiles from a can or jar
- ¼ c. diced pickled jalapenos drained
- 1 t. kosher salt if needed – taste first
- 1-2 bags Frito chips
Instructions
Procedure For Making Corn Dip
- In a large bowl, combine the 1 cup mayonnaise and 1 cup sour cream, and whisk well.
- Drain the southwestern canned corn and pour the corn kernels into the bowl. Pour in the roasted green chiles.
- Add the chopped green onions, the bag of Mexican cheese, chopped cilantro, and pickled jalapenos.
- Fold together and chill for 1 hour.
- Serve cold with frito chips for dipping.
Notes
My cans of southwestern corn are 15.2 oz. but various brands will vary in can size slightly. This does not affect the final results as long as it's close to the standard can size.
Nutrition
Serving: 1grams | Calories: 350kcal | Carbohydrates: 17g | Protein: 7g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Cholesterol: 36mg | Sodium: 431mg | Fiber: 1g | Sugar: 2g