This cheesy corn dip is pure comfort food and ridiculously easy to make! Perfect for get togethers or a Cinco de Mayo party!
Paul and I used to own a little house right next door to a hole-in-the-wall Mexican restaurant (the best kind, right?) I mean, we literally could step outside our front door and walk about 300 feet and Bam! the best authentic Mexican food. Needless to say, we ate there A LOT. We’ve lived in a few places since those days and were so excited to take the kids back there when they were old enough.
They hated it.
They don’t like enchiladas, or tacos, or burritos, or quesadillas. Who doesn’t like quesadillas??? After many years, I’ve decided they just don’t care for flour or corn tortillas. And beans. And cumin…. and certainly those things put together. So, you know, Mexican food.
It’s killing me a little.
They do love tortilla chips with salsa, guacamole, or Queso dip, though. Go figure. So I made this the other day when we had friends over, thinking this would surely be a hit! Nope. Sigh.
But everyone else loved it! Because DUH. It’s delicious and our friends aren’t weirdos.
Seriously make this. It’s really really good. And so easy. Perfect for Cinco de Mayo!
- • 1/2 cup sour cream
- • 1/2 cup mayonnaise
- • 1/4 teaspoon garlic powder
- • 1/4 teaspoon black pepper
- • 1/4 cup chopped pickled Jalapeño peppers
- • 1 can (4 ounce) diced green chiles
- • 1 can (11 ounce) sweet corn and diced peppers, drained
- • 8 ounces shredded Mexican blend cheese
- • tortilla chips, for serving
- Preheat oven to 350 degrees F. Coat an 8x8 casserole dish with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the sour cream, mayonnaise, garlic powder, and black pepper until combined. Add in the Jalapeño peppers, diced chiles, sweet corn, and cheese; stir to combine until incorporated. Transfer to the prepared dish.
- Place in the oven and cook for 20-25 minutes until warm throughout and cheese is nice and bubbly.
- Serve right away with tortilla chips and enjoy!