Mexican Corn Dip
This Mexican Street Corn Dip is a quick and easy crowd-pleaser! Creamy, cheesy, and packed with sweet corn and zesty seasonings, it’s perfect chilled and served with chips or as a flavorful taco topping.
Servings: 8 servings
Calories: 427kcal
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)
Instructions
- Whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper in a large bowl until smooth.1 cup mayonnaise, ¾ cup sour cream, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- 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.45 ounces (3 15-ounce cans) southwest corn, 4 ounce can chopped mild green chiles, ½ cup sliced green onions, 2 tablespoons minced fresh jalapeno, 2 cups shredded Mexican cheese blend
- 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.
Nutrition
