This Easy Corn Dip is a delicious recipe introduced to me by a good friend years ago. It’s especially yummy with lime-flavored corn chips.
This recipe is made with common ingredients that most people have in their pantry and refrigerator. You’ll want to be sure to pick up a few cans of Mexican-style corn and green chiles when you’re shopping, especially when they are on sale at the store.
Our daughters fell in love with this easy dip and request it often. I almost always use sour cream in the dip, but you may also substitute small curd cottage cheese for the sour cream, and this tastes yummy, as well. So, if you happen to have some cottage cheese that needs used in your fridge, you now know what to do with it!
Easy Corn Dip is great for a last-minute appetizer or snack when friends or family stop by to visit. If that happens, grab some corn tortilla chips and the ingredients below.
Ingredients for Easy Corn Dip
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Simple Directions for this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Drain the Mexican-style corn.
I sometimes have a hard time finding Mexicorn. When that happens, I simply substitute regular canned corn (the vacuumed kind works best as it has less juice). Be sure to drain any juice in the corn, no matter which kind you use. To this I’ll also add 1/3 cup diced red pepper to the ingredients.
Grate the cheddar cheese.
When it comes to the cheese, I always suggest using block cheese and grate it yourself. I know the shredded kind is handy for last minute, but the block cheese tastes better. Trust me on this.
Using a sharp knife and cutting board, mince the onion.
I’ve used both dried onion and fresh minced onion. I like either one. However, if you use the dried onion, you will want to let it refrigerate for one hour prior to serving. (Otherwise, you may sneak the dip from the fridge sooner, because I know you’re eager to have some!)
Make the Corn Dip
In a medium bowl, mix together the Mexican-style corn, green chilies, grated cheddar cheese, minced onion, mayonnaise, and sour cream until incorporated.
If desired, you may substitute cottage cheese in place of the sour cream, but real mayo works best in this recipe.
Transfer the dip to a pretty serving bowl. If desired, sprinkle the top with more cheddar cheese. Cover and refrigerate for at least one hour before serving.
This recipe works great for summer picnics or barbecues. Our family loves it. It’s very addicting!
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Easy Corn Dip
Ingredients
- 15 oz Mexican-Style or Southwest Corn drained
- 4 oz chopped green chili's drained
- 1 1/2 cups sharp cheddar cheese grated, divided
- 1/4 cup minced sweet onion or 2 1/2 tablespoons dried minced onion
- 1/2 cup mayonnaise
- 1/2 cup sour cream or small-curd cottage cheese
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Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Drain 15 oz (425.24 g) Mexican-Style or Southwest Corn (or Southwest).
- Grate 1 1/2 cups (169.5 g) sharp cheddar cheese
- Using a sharp knife, mince 1/4 cup (40 g) minced sweet onion.
- In a medium bowl, mix together the drained Mexican-Style Corn, 4 oz (113.4 g) chopped green chili's, 1 cup shredded cheddar cheese, minced sweet onion, 1/2 cup (1.18 dl) mayonnaise, and 1/2 cup (115 g) sour cream.
- Transfer to a serving bowl and if desired, top with remaining 1/2 cup grated cheese.
- Cover and refrigerate for at least one hour. Serve with your favorite corn chips. Serves 4-6
Love this recipe, it is great for family gatherings or parties, always a crowd pleaser!
This dip is perfect for summer barbecues!