Description
A simple and delicious corn dip recipe, perfect as an appetizer or party snack.
Ingredients
- 2 cups sweet corn (fresh, canned, or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (8 oz) block of cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
- ½ cup chopped green onions
- ½ cup diced red bell pepper
- 1 jalapeño, finely chopped (remove seeds for less heat)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- If using fresh corn, cut kernels off the cob. For canned corn, drain and rinse it. If using frozen corn, thaw and drain excess moisture.
- In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Stir until smooth and well blended.
- If the cream cheese is too firm, use a hand mixer to blend it until creamy before folding in the other ingredients.
- Stir in the shredded cheddar and pepper jack cheese. Then, mix in garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper.
- Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño. If using cilantro, mix it in at this stage.
- For cold corn dip: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with additional green onions, cheese, or cilantro before serving.
- For hot corn dip: Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish and top with extra shredded cheese. Bake for 20–25 minutes until bubbly and golden. Garnish with fresh cilantro before serving.
Notes
- Remove seeds from jalapeño for a milder dip.
- Garnish with extra green onions, cheese, or cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking or Chilling
- Cuisine: Mexican-inspired