Description
A creamy and flavorful Mexican corn dip combining sweet corn, creamy sour cream and mayonnaise, shredded cheese, fresh cilantro, jalapeños, and a blend of spices. Perfectly chilled and served as a crowd-pleasing appetizer with chips or veggies.
Ingredients
Scale
Main Ingredients
- 2 cups frozen corn kernels (thawed, or use canned corn)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- ½ cup chopped fresh cilantro
- 1 small red onion, finely chopped
- 1-2 jalapeños, seeds removed and finely chopped (adjust to taste)
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Garnish
- Crumbled queso fresco
- More chopped cilantro
Instructions
- Combine Creamy Bases: In a large bowl, mix the sour cream and mayonnaise together until smooth to create a rich, creamy base for the dip.
- Add Corn: Stir in the thawed or drained corn kernels into the creamy mixture, ensuring even distribution.
- Mix in Vegetables and Cheese: Incorporate shredded cheese, chopped fresh cilantro, finely chopped red onion, and jalapeños into the bowl, adding layers of flavor and texture.
- Season the Dip: Add fresh lime juice, ground cumin, chili powder, salt, and pepper. Stir thoroughly until all ingredients are well combined and seasoned.
- Adjust Seasoning: Taste the dip and modify the seasoning as needed, adding more salt, pepper, or lime juice for desired balance of flavors.
- Chill the Dip: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together and intensify. The dip benefits from being made ahead.
- Serve and Garnish: Serve the dip chilled with tortilla chips, fresh vegetables, or crackers. Optionally, garnish with crumbled queso fresco or extra chopped cilantro for added taste and presentation.
Notes
- The dip can be prepared a day in advance to enhance its flavors.
- Adjust the jalapeño quantity to control the spiciness level.
- Use fresh or canned corn based on convenience—drain canned corn well to avoid excess moisture.
- For a lighter version, substitute sour cream and mayonnaise with Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
