Description
This Southwest Corn Dip is a flavorful, creamy appetizer perfect for gatherings and parties. Combining sweet corn, tangy Rotel tomatoes with green chilies, sharp cheddar cheese, and a blend of spices, this no-cook dip brings a spicy, refreshing twist to your snack table. Refrigerate for a bit to let the flavors mingle, and serve chilled with crunchy tortilla chips for a crowd-pleasing treat.
Ingredients
Scale
Main 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
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
To Serve
- Tortilla chips
Instructions
- Combine Ingredients: In a large mixing bowl, mix the drained corn, Rotel tomatoes with green chilies, shredded cheddar cheese, sour cream, mayonnaise, green onions, cilantro, and finely chopped jalapeño until well combined.
- Add Seasonings: Stir in chili powder, cumin, and salt and pepper to taste. Mix thoroughly to evenly distribute the spices.
- Chill: Cover the bowl with plastic wrap or a lid, and refrigerate the mixture for at least 30 minutes. This resting period allows the flavors to meld and intensify.
- Serve: Remove from the refrigerator and serve chilled alongside tortilla chips or fresh vegetables for dipping.
Notes
- For a spicier dip, keep the jalapeño seeds.
- Use Greek yogurt instead of sour cream for a healthier option.
- Add cooked and crumbled bacon for a smoky flavor.
- Can be prepared a day ahead and refrigerated to enhance flavors.
- Use fresh corn kernels instead of canned for a fresher taste when in season.
