Be still my Midwestern heart: This dip has corn and sour cream and mayonnaise and LOTS of shredded cheese all in one place!
But is this a corn dip with mayo in it or a mayo dip with corn in it? That I will leave for you to decide, dear reader, while I load up on chips.
This is a versatile and all-around crowd pleasing dip recipe for your next party or gathering. It’s got a Mexican kick to it, but in a way that won’t be overpowering to the less adventuresome palates.
You can doctor this up exactly to your liking (read: sampling heavily is advised). Add more jalapeño/chili powder if you want a spicier dip, or up the sour cream/shredded cheese if you are a dairy-loving wild child.
And for the cilantro-haters out there, this is a Mexican recipe WITHOUT CILANTRO.
Aside from the creamy, corny, Mexican zinginess, my next favorite thing about this dip is that it can be made ahead! All of the sweet corn and spice and creaminess intensify overnight, meaning it’s preferred that all the ingredients have some time to get to know each other.
Creamy Mexican Corn Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (16 ounce) bag frozen corn (about 4 cups of kernels)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded pepper Jack cheese
- 1/4 cup chopped green onions
- 1 (4 ounce) can chopped green chilies
- 1 jalapeno pepper, seeded and chopped
- 1/2 teaspoon chili powder
For serving: additional chopped green onions, tortilla chips
In a medium bowl, mix together mayonnaise and sour cream until smooth. Add remaining ingredients and stir until well combined. Cover and refrigerate overnight.
Top with additional green onions, and serve with tortilla chips.
Adapted from Taste of Home.