Southwest Corn Dip
Description
This crowd-pleasing dip is loaded with sweet corn, creamy cheese, spicy peppers, and bold Tex-Mex flavors. It can be served hot and bubbly straight from the oven, or cold and refreshing from the fridge. Either way, it pairs perfectly with tortilla chips, crackers, or fresh veggies.
Ingredients (8–10 servings)
2 cans (15 oz / 425 g each) whole-kernel corn, drained (or use 3 cups frozen corn, thawed)
1 can (10 oz / 280 g) diced tomatoes with green chiles (e.g., Rotel), drained
1 cup sour cream
1 cup mayonnaise
2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
1 small can (4 oz / 115 g) diced green chiles (optional for extra heat)
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper, to taste
Fresh cilantro, chopped (for garnish)
Preparation
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