Corn Dip
This appetizer comes together very quickly and easily. Creamy and Delicious.
Ingredients
- 2 11-ounce can Mexicorn
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 4-ounce can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika, hot or mild
- 1/4 teaspoon ground white pepper
- 1 teaspoon chili powder, see Notes
- 3/4 teaspoon seasoned salt, such as Lawry's
- 1 fresh jalapeno pepper, diced, optional
- 1/4 teaspoon cayenne pepper, more or less, as desired
- Fritos Scoops, or tortilla chips for serving
Instructions
- Pour the cans of corn into a colander set over a bowl to drain while preparing the other ingredients.
- In a medium bowl, add all the remaining ingredients and stir together.
- Add the drained corn and combine well.
- Taste for seasoning and adjust as desired.
- If time allows, let the Corn Dip stand for 20 minutes before serving, allowing the flavors to meld together, making a better-tasting dip. If not serving for over an hour, cover and refrigerate until ready to serve. Stir the dip after refrigeration before serving.
- Cover and refrigerate any leftovers. The dip keeps well for up to 4 days.
Notes
What is “Mexicorn”? This blend includes golden whole kernel corn, red and green sweet peppers, sugar, and salt. As you can see, they are simple ingredients that you can make from fresh and add to the dip instead of using canned corn. See my Fresh Corn Dip.
You can certainly use fat free dairy if you are on a diet that watches fat content, like WW.
Heat or not heat – it’s totally up to you! Love the heat? You can use a hotter pepper than a jalapeno, like a habanero. Prefer no heat? Dice up a green bell pepper instead. You’ll still have the texture and color without the heat.
Chili powder doesn’t have to be the basic ground chili powder that is most commonly found. Try chipotle, ancho, or dark chili powder. You can switch things up.
Nutrition chart does not include Fritos, or any other dipping ingredients.
Restir before serving in case there’s any separation of liquid.
Other optional add-ins: black beans, cooked and crumbled bacon, cotija cheese, diced pimentos, sliced green onions, etc.
Nutrition Facts
Corn Dip
Amount per Serving
Calories
323.67
% Daily Value*
Fat
26.69
g
41
%
Saturated Fat
5.49
g
34
%
Trans Fat
0.19
g
Polyunsaturated Fat
12.98
g
Monounsaturated Fat
6.26
g
Cholesterol
14.16
mg
5
%
Sodium
779.94
mg
34
%
Potassium
239.66
mg
7
%
Carbohydrates
22.08
g
7
%
Fiber
0.65
g
3
%
Sugar
1
g
1
%
Protein
3.43
g
7
%
Vitamin C
16.01
mg
19
%
Calcium
44.67
mg
4
%
Iron
1.51
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!