Mexican Street Corn Dip
This creamy, slightly spicy dip is loaded with sweet corn and melty Mexican cheese, making it a perfect party appetizer that is easy to prepare and serve.
Ingredients
For the Base
- 1 cup mayonnaise Can use light mayonnaise for a lower calorie option.
- ¾ cup sour cream Greek yogurt can be used as a substitute for lower fat.
For the Seasoning
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt Adjust to taste.
- ¼ tsp black pepper
For the Mix-ins
- 3 15 oz cans southwest corn, canned, drained Ensure corn is drained well to avoid sogginess.
- 1 4 oz can mild green chiles, canned, drained
- ½ cup green onions, chopped
- 2 tbsp fresh jalapeño, minced Adjust according to spice preference.
For the Cheese
- 2 cups Mexican cheese, shredded Use freshly shredded for best texture.
For Serving
- Chips or use as a topping for tacos Serve chilled with sturdy tortilla chips.
Instructions
Preparation
- In a large bowl, combine the mayonnaise and sour cream with the chili powder, garlic powder, salt, and black pepper. Mix until smooth and uniform.
- Add the drained southwest corn and mild green chiles to the bowl. Stir gently until evenly coated.
- Stir in the chopped green onions and minced jalapeño until evenly distributed.
- Fold in the shredded Mexican cheese, ensuring it is well incorporated but not overworked.
- Chill the dip for at least 30 minutes to let flavors meld, then stir before serving.
- Transfer to a serving bowl and serve with tortilla chips or as a taco topping.
Notes
This dip is best served fresh but can be made ahead of time. Store leftovers in an airtight container for 3–4 days. For a smoky flavor, consider adding smoked paprika or mixing in fresh herbs like cilantro before serving.