Why We Love This Corn Dip Recipe
We have a fabulous traditional Mexican Street corn salad (or dip) on the site. But today’s Mexican Corn Dip recipe is a simplified corn dip, reminiscent of Mexican Street corn dip, but is a little bit more Americanized… Kind of like a Tex-Mex corn dip! It includes handy ingredients like canned corn with peppers already mixed in, canned green chilies, mayo, sour cream, pickled jalapeños, and shredded cheese in the mix. The dip is deliciously tangy, sweet, spicy, with a heat that can be adjusted to your taste. It has a great balance of creamy and crunchy textures, and is sort of a cross between pimento cheese and our Mexican Street corn dip or corn salsa. This no-cook corn dip is utterly irresistible and will be a big hit appetizer at your next outdoor get-together! Whip up a large batch in about 15 minutes (or make it a day or two ahead of time) then chill in the fridge until ready to serve cold with your favorite crunchy dippers.
Ingredients You Need
Canned Mexicorn – super handy ready-to-use blend of sweet corn kernels and diced peppers Canned chopped green chiles – your choice of mild or spicy Mayonnaise – you can use low-fat if you like Sour cream – or greek yogurt Pepper jack cheese – or sharp cheddar cheese, shredded Green onions – sliced Pickled jalapeños – diced, but can omit if you prefer a more mild dip Spices – salt, pepper, and paprika
Want To Make It Your Own? Try Any Of These Swaps or Add-Ins:
Cream cheese (instead of mayo) Fresh cilantro Fresh corn cut off the cob (or frozen corn) Fresh jalapeno peppers Chili powder Cayenne pepper Crumbled cotija cheese or feta cheese (instead of pepper jack)
How to Make This Mexican Street Corn Dip Recipe
Set out a large mixing bowl. Open and drain the cans of mexicorn and green chilies. Dump the drained vegetables into the bowl. Add the mayonnaise, sour cream, shredded cheese, green onions, chopped jalapeños, and smoked paprika. Gently fold until all the ingredients are well combined. Taste the mixture, then add salt and pepper as desired. Cover and refrigerate for at least 1 hour, or until ready to serve.
Serving Suggestions
The rich, cold, and creamy dip is great to serve with crunchy tortilla chips or crackers! I like extra sturdy restaurant-style chips (vs. the thin cantina chips) or convenient scoop-shaped chips. For a low-carb option you can offer fresh-cut veggies for scooping, like carrot or celery sticks, bell pepper slices, or other hearty vegetables. Mexican street corn dip is also fabulous to enjoy as a unique topping on sandwiches and tacos! Add it like you would use pimento cheese on honey pepper chicken sandwiches, juicy cowboy burgers, or southern-tastic grilled cheese sandwiches with fried green tomatoes.
Looking for More Delicious Dip Recipes? Be Sure to Try:
Best Homemade Salsa Whipped Cottage Cheese Dip 3-Ingredient Magic Taco Dip Smoked Cheese Dip Corn Salsa Dip with Bacon
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