Description
A creamy, cheesy, and mildly spicy Southwest Corn Dip that’s perfect for parties and gatherings. Loaded with corn, Rotel tomatoes, and jalapeños, this easy-to-make dip is served chilled with tortilla chips or fresh veggies. It’s a crowd-pleasing appetizer that combines fresh, bold flavors with minimal prep time, making it ideal for any occasion.
Ingredients
2 cans (15 oz each) whole kernel corn, drained
1 can (10 oz) Rotel tomatoes with green chilies, drained
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1 jalapeño, seeded and finely chopped
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Tortilla chips, for serving
Instructions
- Combine Ingredients: In a large mixing bowl, mix the drained corn, Rotel tomatoes, shredded cheddar cheese, sour cream, mayonnaise, green onions, cilantro, and finely chopped jalapeño.
- Season the Dip: Add chili powder, cumin, salt, and pepper. Stir until fully combined.
- Chill the Dip: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Enjoy chilled with tortilla chips or fresh veggies.
Notes
Spice Level: Adjust the heat by adding more jalapeños or hot sauce to taste.
Make-Ahead: This dip can be prepared up to 24 hours in advance and stored in the refrigerator.
Fresh Corn: Substitute fresh cooked corn for canned for a fresher flavor.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 8 servings
- Calories: 180 kcal per serving
