This easy, crowd-pleasing Mexican Corn Dip packs huge flavor in just 15 minutes of prep time. It’s made with fresh, colorful ingredients like corn, red bell pepper and jalapenos balanced by creamy ingredients like cheese and sour cream. Serve with tortilla chips or Fritos for an unforgettable flavor combination!
Tired of boring corn dips that confuse bland for classic? This amazing Mexican Corn Dip is here to reignite your love for the favorite appetizer that’s been a fiesta party staple for decades. Unlike its lackluster counterparts, every crunchy, creamy, cheesy bite bursts with spice and lime-infused flavor. Best of all, with just 15 minutes of prep time, it’s easy for even the busiest of us to upgrade our Mexican Corn Dip game and earn ooohs and ahhhs around the dish.
When it comes to Mexican-inspired party appetizers, corn dip is a tried-and-true classic. But too often it arrives on the table utterly bland and boring, failing to live up to its mouthwatering potential. Not this dip! Loaded with corn, jalapeno, bell pepper, cheddar and refreshing lime, we max out on flavor while maintaining the simple, no-fuss ease that corn dip should deliver. Finally, an exciting corn dip worth the double dip. The secret? Fresh, quality ingredients and a short ingredient list to maximize the natural tastes everyone hopes for in a top-tier corn dip. One scoop and you’ll never see corn dip the same way.
Can I make this dip ahead of time?
Yes, you can prepare the corn dip 1-2 days in advance. Simply store it covered in the refrigerator until ready to serve. Let it sit at room temperature for 15-20 minutes before serving to soften it up for better scooping.
How long will the corn dip last?
Properly stored in an airtight container, the corn dip will last 5-6 days in the refrigerator. The flavors tend to get better as it sits!
What can I serve with the Mexican corn dip?
The corn dip pairs well with tortilla chips, pita chips, Fritos, cut veggies, crackers and bread. Get creative with your dippers! You can also use it as a topping for tacos, nachos or baked potatoes.
Can I make substitutions for ingredients I don’t have?
Feel free to swap the mayonnaise for more sour cream or Greek yogurt. Monterey jack or cotija cheese can sub in for the cheddar. If you don’t have red bell pepper, simply omit or replace with another 1-2 tablespoons of the green onion or jalapeno.
Mexican Corn Dip
Total Time: 10 minutes
Yield: 2 cups
Ingredients:
- 4 ounces cream cheese, room temperature
- 2 tablespoons mayonnaise
- Juice of 1 lime (around 1 tablespoon)
- 1/4 cup sour cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 (15 ounce) can whole kernel corn, drained (about 1 1/2 cups)
- 1/4 cup finely diced jalapeños (about 2 medium, seeds removed if desired)
- 3/4 cup freshly grated cheddar cheese
- 1/4 cup sliced green onions
- 1 tablespoon chopped cilantro
- 2 tablespoons finely chopped red bell pepper
Instructions:
- In a medium bowl, combine the cream cheese, mayonnaise, lime juice, sour cream, salt, pepper and garlic powder. Using a handheld mixer, beat on medium-high speed until smooth and creamy, about 2 minutes.
- Add in the corn, jalapeños, cheddar cheese, green onions, cilantro and red bell pepper. Gently fold together until fully incorporated.
- Transfer the dip to a small serving bowl and surround with tortilla chips and assorted cut veggies for dipping. Or simply enjoy with Fritos Recipe by Ineskohl.info
- Store covered in the refrigerator for up to 5 days. Let sit at room temperature for 15 minutes before serving to soften slightly.
Notes:
For extra flavor, try using Cotija or Monterey Jack cheese instead of the Cheddar. Fresh lime juice makes all the difference in this dip – bottled juice won’t provide the same zing.
