Corn Dip Recipe
This Corn Dip is an irresistible blend of creamy, cheesy goodness, with a perfect balance of spice and crunch. Whether served hot or cold, it’s the ultimate crowd-pleaser for any occasion, perfect for parties, game nights, and potlucks. Enjoy it with chips, crackers, or veggies for a versatile and satisfying snack!
Servings: 4
Calories: 910kcal
Equipment
- Spatula or spoon for mixing
Ingredients
- 2 cups sweet corn fresh, canned, or frozen
- 1 cup sour cream
- 1 cup mayonnaise
- 1 block cream cheese 8 oz, softened
- 2 cups cheddar cheese shredded
- 1 cup pepper jack cheese shredded
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt and black pepper to taste
- ½ cup green onions chopped
- ½ cup red bell pepper diced
- 1 jalapeño finely chopped, remove seeds for less heat
- ¼ cup fresh cilantro optional for garnish,chopped
Instructions
- Prepare the corn by cutting fresh kernels off the cob, draining and rinsing canned corn, or thawing and draining frozen corn.
- In a large bowl, combine sour cream, mayonnaise, and softened cream cheese. Stir until smooth, using a hand mixer if needed.
- Stir in shredded cheddar and pepper jack cheeses, then add garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Mix until fully blended.
- Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño. If using cilantro, add it at this stage.
- Refrigerate the dip for at least 30 minutes, garnishing with extra green onions or cilantro before serving.
Notes
- For a hot version, bake for 20-25 minutes at 375°F (190°C).
- You can also roast the corn in a hot skillet for 3-4 minutes for added flavor.
Nutrition
Calories: 910kcal | Carbohydrates: 22g | Protein: 25g | Fat: 82g | Saturated Fat: 29g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1078mg | Potassium: 463mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2450IU | Vitamin C: 36mg | Calcium: 690mg | Iron: 1mg