Corn Dip
This Corn Dip is tangy, sweet, spicy, creamy, and warm. It's super quick and easy to make and the best Mexican appetizer for any get together!
Servings: 6
Ingredients
- 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
- 4 ounce can diced green chiles , drained
- 11 ounce can sweet corn and diced peppers , drained
- 8 ounces shredded Mexican blend cheese
- tortilla chips , for serving
Instructions
- Preheat oven to 350 degrees F. Coat an 8x8 casserole dish with non-stick cooking spray; set aside.
- In a medium bowl, whisk together sour cream, mayonnaise, garlic powder, and black pepper until combined.
- Add in chopped pickled Jalapeño peppers, drained diced chiles, drained sweet corn & diced peppers, and shredded Mexican blend cheese; stir to combine until incorporated.
- Transfer mixture 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!
Video
Notes
Leave out the jalapenos if you like things a little less spicy.
Replace the sour cream with plain greek yogurt to give this dip a little protein boost.
Change up the cheese to whichever one(s) you like best! Or sprinkle cotija on top once it’s done baking to make it even cheesier.
Nutrition
Calories: 313kcal | Carbohydrates: 5g | Protein: 10g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 499mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 7mg | Calcium: 292mg | Iron: 1mg