Easy Cold Corn Dip
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 2 cans (11 oz each) whole kernel corn (or Mexicorn), drained
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 can (4 oz) diced green chilies, drained
- 1/2 cup green onions, chopped
- 1 small jalapeño, seeded and finely minced (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Step 1: Prepare the Corn and Vegetables. Start by thoroughly draining the canned corn and the diced green chilies. Removing excess liquid is vital to ensure the dip stays creamy and doesn’t become watery. Finely chop the green onions and the jalapeño, ensuring you remove the seeds from the jalapeño if you prefer a milder flavor.
- Step 2: Combine the Creamy Base. In a large mixing bowl, whisk together the mayonnaise, sour cream, garlic powder, and smoked paprika. Stir until the mixture is smooth and the spices are evenly distributed. This creates the flavorful, velvety foundation for your dip.
- Step 3: Fold in the Solids. Add the drained corn, green chilies, shredded cheddar cheese, chopped green onions, and minced jalapeño to the bowl. Use a large spatula or spoon to fold everything together until all the ingredients are well-coated in the creamy dressing. Taste and add salt and pepper as needed.
- Step 4: Chill and Set. Cover the bowl with plastic wrap or transfer the dip to an airtight container. Place it in the refrigerator for at least 1 hour before serving. This chilling time allows the flavors to meld together and the dip to firm up slightly for the best consistency.
Find it online: https://www.swiftydish.com/snacks/easy-cold-corn-dip/