Description
This Creamy Mexican Corn Dip is a deliciously cheesy, creamy, and slightly spicy dip that’s perfect for parties, barbecues, or as an appetizer for any Mexican-inspired meal. With sweet corn, creamy mayo, and a mix of spices, this dip is sure to be a crowd favorite. Serve it with tortilla chips, fresh veggies, or crackers for a flavorful snack!
Ingredients
Scale
- 2 cups frozen corn kernels (thawed, or use canned corn)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- ½ cup chopped fresh cilantro
- 1 small red onion, finely chopped
- 1–2 jalapeños, seeds removed and finely chopped (adjust to taste)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional garnish: Crumbled queso fresco or more chopped cilantro
Instructions
- In a large bowl, combine the sour cream and mayonnaise. Stir until smooth.
- Add the thawed corn kernels (or drained canned corn) to the bowl.
- Mix in the shredded cheese, chopped cilantro, red onion, and jalapeños.
- Season with lime juice, cumin, chili powder, salt, and pepper. Stir everything together until well combined.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice if desired.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together. This dip tastes even better if made ahead of time.
- Serve with tortilla chips, fresh veggies, or crackers. Garnish with crumbled queso fresco or extra cilantro, if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg