If you’re looking for a tasty dip that everyone will love, look no further! This Mexi Corn Dip is creamy, cheesy, and packed with flavor. It’s perfect for any gathering and super easy to make. Get ready to impress your friends and family with this delicious snack!
Why Make This Recipe
This Mexi Corn Dip is not just a dip; it’s a party favorite! It’s super easy to whip up and requires little prep time. Plus, it’s great for any occasion—whether it’s game day, a family gathering, or just a cozy night in. You might find yourself making this dip every weekend, just like I do!
How to Make Mexi Corn Dip
Ingredients:
- 3 cups frozen corn, thawed
- 1 can (4 ounces) green chiles, drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
Directions:
- In a large mixing bowl, combine the corn, green chiles, sour cream, mayonnaise, red bell pepper, and green onions.
- Stir in the chili powder, garlic powder, salt, and pepper until everything is well mixed.
- Add the cheddar and Monterey Jack cheeses and mix until combined.
- Transfer the mixture to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, sprinkle with chopped cilantro for a fresh touch.
- Serve with tortilla chips or crackers as desired.
How to Serve Mexi Corn Dip
This dip works wonderfully as a starter or snack. Serve it with crispy tortilla chips, crunchy crackers, or fresh veggies for dipping. It’s perfect for sharing, so make sure to have enough for everyone!
How to Store Mexi Corn Dip
If you have leftovers (which is rare because it’s so good), you can store this dip in an airtight container in the fridge for up to 3 days. Just make sure to give it a good stir before serving again!
Tips to Make Mexi Corn Dip
- For extra creaminess, you can add more sour cream or mayonnaise.
- Adjust the spice by adding more chili powder or including some diced jalapeños.
- Make this dip a day ahead for even better flavor. The flavors will blend nicely overnight!
Variations
Feel free to switch up the ingredients! You can add black beans, diced tomatoes, or even some corn salsa for more flavor. Customize it to fit your tastes!
FAQs
1. Can I make this dip ahead of time?
Yes! It’s even better if you make it the day before and let it chill overnight.
2. What can I serve with Mexi Corn Dip?
This dip is great with tortilla chips, crackers, and fresh vegetable sticks like carrots and celery.
3. Is this dip spicy?
It has a mild kick from the chili powder and green chiles, but you can make it spicier by adding diced jalapeños or more chili powder.
Ingredients
- 3 cups frozen corn, thawed
- 1 can (4 ounces) green chiles, drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
Instructions
- In a large mixing bowl, combine the corn, green chiles, sour cream, mayonnaise, red bell pepper, and green onions.
- Stir in the chili powder, garlic powder, salt, and pepper until everything is well mixed.
- Add the cheddar and Monterey Jack cheeses and mix until combined.
- Transfer the mixture to a serving dish and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, sprinkle with chopped cilantro for a fresh touch.
- Serve with tortilla chips or crackers as desired.
Notes
For extra creaminess, add more sour cream or mayonnaise. Adjust spice by adding more chili powder or diced jalapeños.
