Description
This creamy and flavorful Mexican Corn Dip combines southwest-style corn, mild green chiles, jalapeno, and a luscious blend of mayonnaise, sour cream, and Mexican cheese. Perfect as a party appetizer or snack, it’s chilled to meld the spices and flavors, delivering a refreshing, savory treat inspired by Mexican street corn.
Ingredients
Scale
Dairy and Condiments
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Vegetables and Peppers
- 45 ounces (3 15-ounce cans) southwest corn with poblano and red peppers (Del Monte brand), well drained
- 4 ounce can chopped mild green chiles, drained
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
Seasonings
- 1 ounce packet of taco seasoning mix
Instructions
- Prepare the base mixture: Whisk together the mayonnaise, sour cream, and taco seasoning mix in a large bowl until smooth and fully combined.
- Add the vegetables and cheese: Stir in the well-drained southwest corn, chopped mild green chiles, sliced green onions, minced jalapeno, and shredded Mexican cheese blend, mixing thoroughly to combine all ingredients evenly.
- Chill the dip: Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, or up to overnight, allowing the flavors to meld and the dip to chill completely.
- Serve and garnish: Transfer the chilled dip to a serving bowl. Garnish optionally with chopped cilantro, sliced green onions, cotija cheese, and a pinch of chili powder before serving to enhance flavor and presentation.
Notes
- Storage: Keep the dip in an airtight container in the refrigerator for up to 24 hours.
- Make ahead: Prepare up to one day in advance and keep covered until serving.
- Reheat: Best served chilled, but can be gently warmed if preferred.
- Freeze: Not recommended as freezing may alter the texture.
- Draining: Ensure the southwest style corn is very well drained to avoid watering down the dip.
- Cheese substitutes: Monterey jack, pepper jack, cheddar, or combinations work well instead of the Mexican cheese blend.
- Use full-fat dairy: For the best creamy texture, use full-fat sour cream and mayonnaise.
- Heat level: Add extra minced jalapeno or cayenne pepper for more spice.
- Seasoning alternative: Substitute taco seasoning with 1 to 1 ½ teaspoons ELOTE seasoning blend for a spicier flavor.