Best Out-of-this-World Corn Dip
A guaranteed hit at any party, this corn dip is creamy, cheesy, and utterly delicious. Unlike standard corn dips that often fall flat on flavor, this recipe combines carefully selected ingredients that create a perfect harmony of savory, creamy, and slightly spicy notes that keep guests coming back for "just one more scoop."
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
- 3 cups fresh corn kernels or 2 15-oz cans, drained
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded Mexican cheese blend
- 1 can diced green chilies 4 oz
- 1 jalapeño seeds removed and finely diced
- 3 green onions thinly sliced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Instructions
- If using fresh corn, grill or roast it first for a deeper, more complex flavor. Remove kernels from cobs (or drain canned corn thoroughly). In a skillet over medium-high heat, sauté corn for 5-7 minutes until slightly charred.
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and well integrated.
- Fold in the shredded cheese, green chilies, jalapeño, green onions, and garlic. Add cumin, chili powder, and smoked paprika.
- Transfer the mixture to a baking dish and bake at 350°F for 20-25 minutes until bubbly and golden brown.
- Allow to cool for 10 minutes before serving.
Notes
Greek yogurt can replace sour cream for a tangier, protein-rich alternative
Vegan mayonnaise and dairy-free cheese work perfectly for a plant-based version
Frozen corn works well when fresh isn't available (just thaw and pat dry first)
Red bell pepper can substitute jalapeño for a milder, kid-friendly version
Nutrition
Calories: 285kcalCarbohydrates: 11gProtein: 7gFat: 24gSaturated Fat: 9gCholesterol: 45mgSodium: 350mgFiber: 1gSugar: 3g
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