Mexican Street Corn Dip Recipe
Our Mexican corn dip is a savory, cheesy, and flavorful dip that is the perfect appetizer for all your parties.
Servings: 8
Calories: 499kcal
Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ounce taco seasoning mix
- 45 ounces southwest corn with poblano and red peppers, drained (Del Monte brand) (three 15-ounce cans)
- 4 ounces chopped mild green chiles, drained
- ½ cup sliced green onions, plus additional for optional garnish
- 2 tablespoons minced fresh jalapeno, seeds and membrane removed (1 large pepper)
- 2 cups shredded Mexican cheese blend, Sargento brand (8-ounce bag)
Instructions
- Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.
- To the bowl, add the southwest corn, mild green chiles, green onions, jalapeno pepper, and mexican cheese blend. Stir together until all the ingredients are fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of chopped cilantro or sliced green onions, cotija cheese and a pinch of chili powder if desired.
Notes
- Be sure to drain the southwest style corn very well before adding to the rest of the ingredients to ensure the creamy texture of the dip does not get watered down too much as it sits and chills.
- Full-fat sour cream and mayonnaise are best to use to ensure your dip is nice and creamy.
- For added heat, you can add additional minced jalapeno or a pinch of cayenne pepper to the corn dip mixture if desired.
Nutrition
Calories: 499kcal | Carbohydrates: 38g | Protein: 13g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 699mg | Potassium: 447mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1209IU | Vitamin C: 21mg | Calcium: 223mg | Iron: 1mg
