Description
A creamy and flavorful dip made with southwest corn, cheese, and spices, perfect for gatherings.
Ingredients
Scale
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ounce packet of taco seasoning mix
- 45 ounces (3 15-ounce cans) southwest corn (with poblano and red peppers), 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)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Instructions
- Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.
- Add the southwest corn, mild green chiles, green onions, jalapeno pepper, and Mexican cheese blend to the bowl. 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
- This dip can be made a day in advance for enhanced flavor.
- Adjust the amount of jalapeno to taste for desired spiciness.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Mixing, Refrigerating
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg