Description
A creamy, cheesy corn dip loaded with sweet corn, green chilies, jalapeños, and sharp cheddar for the perfect balance of flavor. This easy no-cook appetizer is ideal for parties, potlucks, game days, and holiday gatherings.
Ingredients
3 (11 oz) cans MexiCorn, drained
1 (7 oz) can chopped green chilies
1 (6 oz) can chopped jalapeño peppers, drained
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (16 oz) package shredded sharp cheddar cheese
2–3 bags Fritos Scoops corn chips, for serving
Instructions
- In a large mixing bowl, combine the drained MexiCorn, chopped green chilies, drained jalapeños, chopped green onions, mayonnaise, sour cream, black pepper, garlic powder, and shredded sharp cheddar cheese.
- Stir thoroughly until all ingredients are evenly coated and well combined.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.
- Stir again before serving and enjoy chilled with Fritos Scoops corn chips.
Notes
For extra heat, substitute Pepper Jack cheese or add a few dashes of hot sauce.
Mix in cooked crumbled bacon for a smoky flavor.
Add diced red bell pepper for extra color and crunch.
Fresh corn may be used when in season; thaw and drain frozen corn well if substituting.
Replace part of the sour cream with plain Greek yogurt for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture may change after thawing.
Keep chilled and do not leave at room temperature for more than 2 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 282 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
