Name: Mexican Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 30 oz southwest corn with poblano and red peppers (2 cans); 1 cup shredded cheddar cheese (or sub with cotija cheese); 1/2 tsp taco seasoning (more or less to taste); 2 tbsp sour cream; 1/2 cup mayo; 1/2 cup cream cheese; 4 green onions (chopped, reserve some for garnish); 14 oz tortilla chips (for dipping)

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why make this recipe

Mexican Corn Dip is a delicious and versatile dish that can be served hot or cold. It brings together a mix of flavors that is sure to be a hit at any gathering. Whether you’re hosting a party, having a family movie night, or just looking for a tasty snack, this dip is perfect. It’s creamy, cheesy, and has a nice kick from the taco seasoning. Plus, it’s easy to make!

how to make Mexican Corn Dip

Ingredients:

30 oz southwest corn with poblano and red peppers (2 cans)
1 cup shredded cheddar cheese (or sub with cotija cheese)
1/2 tsp taco seasoning (more or less to taste)
2 tbsp sour cream
1/2 cup mayo
1/2 cup cream cheese
4 green onions (chopped, reserve some for garnish)
14 oz tortilla chips (for dipping)

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Directions:

Prepare the Corn: Drain the excess liquid from the southwest corn and add it to a large mixing bowl.
Mix the Ingredients: In the bowl, blend together the cheddar cheese, taco seasoning, sour cream, mayo, cream cheese, and chopped green onions (make sure to save a few for garnish). Toss everything until it is well mixed.
Serve the Dip: Spoon the dip into a serving bowl and arrange the tortilla chips around the bowl on a large plate or platter for dipping. Top the dip with a sprinkle of the reserved chopped green onions for garnish.

how to serve Mexican Corn Dip

Mexican Corn Dip can be served either hot or cold, depending on your preference. To serve it hot, bake the dip in an oven at 350°F for about 20 minutes until it is warmed through and bubbly. Pair it with crispy tortilla chips for dipping. You can also serve it cold as a refreshing appetizer that’s perfect for summer gatherings.

how to store Mexican Corn Dip

Store any leftover dip in an airtight container in the refrigerator. It should keep well for about 3 to 4 days. If you want to store the dip for longer, consider freezing it, although the texture may change slightly when thawed.

tips to make Mexican Corn Dip

Cheese Options: Feel free to switch up the cheese. Cotija cheese can provide a slightly different flavor and is a wonderful substitute for cheddar.
Add Spice: If you like more heat, add diced jalapeños or a splash of hot sauce.
Fresh Ingredients: Using fresh ingredients like lime juice can enhance the flavor of the dip.

variation (if any)

You can easily make this dip vegetarian by ensuring all ingredients are meat-free. Adding black beans or diced tomatoes can also offer additional texture and flavor. For a healthier version, use Greek yogurt instead of sour cream and mayo.

FAQs

Can I make this dip a day ahead?
Yes, you can prepare the dip a day in advance. Just store it in the fridge and serve it the next day.
Is it okay to heat this dip up?
Absolutely! Mexican Corn Dip tastes great hot. Just bake it in the oven until it’s warmed through.
What can I serve with the dip besides tortilla chips?
You can also serve it with veggie sticks, pita chips, or crackers for a different dipping option.

Mexican Corn Dip

Author: lu-ann
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A creamy, cheesy dip with a kick from taco seasoning, perfect for parties or family gatherings.

Ingredients

Scale

30 oz southwest corn with poblano and red peppers (2 cans)
1 cup shredded cheddar cheese (or sub with cotija cheese)
1/2 tsp taco seasoning (more or less to taste)
2 tbsp sour cream
1/2 cup mayo
1/2 cup cream cheese
4 green onions (chopped, reserve some for garnish)
14 oz tortilla chips (for dipping)

Instructions

Drain the excess liquid from the southwest corn and add it to a large mixing bowl.
In the bowl, blend together the cheddar cheese, taco seasoning, sour cream, mayo, cream cheese, and chopped green onions (reserve some for garnish). Toss everything until well mixed.
Spoon the dip into a serving bowl and arrange the tortilla chips around the bowl on a large plate for dipping. Top the dip with reserved chopped green onions for garnish.
To serve hot, bake the dip at 350°F for about 20 minutes until warmed through and bubbly.

Notes

Store leftover dip in an airtight container in the refrigerator for 3-4 days. Consider freezing for longer storage, but texture may change when thawed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Mexican