Ingredients for Best Mexican Cheese Corn Dip Ever
- 2 cups Mexicorn Whole Kernel Corn
- 1 1/2 cups shredded Cheddar Cheese
- 1 (4 ounce) can diced green chilies, drained
- 1/2 cup finely chopped green onion
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1/2 cup finely chopped red onion
- Tortilla chips, for serving
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How to Make Best Mexican Cheese Corn Dip Ever
- Preheat your oven to 350°F (175°C) if using roasted corn.
- In a large bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, and 1 teaspoon ground cumin. Mix well.
- Add 2 cups of corn (fresh, frozen, or roasted – if using roasted corn, ensure it's cooled slightly), 1 1/2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, and queso fresco recommended), 1 (4 ounce) can chopped green chiles (drained), 1/4 teaspoon black pepper, and 1/2 cup finely chopped red onion to the sour cream mixture.
- Gently stir with a wooden spoon or spatula until everything is thoroughly combined. Be careful not to overmix.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This step is crucial for the best taste!
- Serve chilled with your favorite warm tortilla chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
8g
Fat
47g
Carbs
9g
