Corn Dip Recipe
This creamy Corn Dip is an easy, no-cook appetizer that's always a hit at parties, potlucks, barbecues, and game days.
Servings 24
Calories 164kcal
Equipment
- Large mixing bowl
- Mixing spoon or spatula
- Measuring cups and spoons
Ingredients
- 3 cans Southwest corn, drained (or Mexicorn or Fiesta corn) (15-ounces each)
- 3 cups shredded cheddar cheese
- 1 can chopped green chiles, drained (4-ounces)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, combine the drained corn, cheddar cheese, green chiles, sour cream, mayonnaise, cumin, garlic powder, and black pepper.
- Stir until everything is evenly combined.
- Cover and refrigerate for at least 2 hours before serving.
- Stir before serving and enjoy with tortilla chips, corn chips, crackers, or fresh vegetables.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- Be sure to drain the corn and green chiles well so the dip stays thick and creamy.
- Southwest corn, Mexicorn, and Fiesta corn all work well in this recipe.
- For a spicier dip, stir in diced jalapeños, a pinch of chili powder, cayenne pepper, or use pepper jack cheese in place of some of the cheddar.
- This dip tastes even better after chilling overnight, making it a great make-ahead appetizer.
- Store leftovers covered in the refrigerator for up to 4 days. Stir before serving again.
Nutrition
Calories: 164kcal