Southwest Corn Dip: Easy, Zesty Party Dip Recipe
A creamy, zesty party dip loaded with sweet corn, peppers, and cheese. It’s quick to make, always bright and colorful, and perfect for gatherings or game day. Serve chilled or warm with tortilla chips and watch it disappear! Ideal for prepping ahead or bringing to potlucks
Ingredients
- 3 cans 15oz each Southwest corn (or Mexicorn), drained
- ¾ cup mayonnaise
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3 green onions diced
- ¼ cup cilantro finely chopped (optional)
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: 2–4 Tbsp diced jalapeño for heat
Instructions
- Drain corn well and place it in a large bowl.
- Stir in mayonnaise, sour cream, cheddar, green onions, cilantro, garlic, cumin, chili powder, salt, pepper, and jalapeño if using.
- Mix thoroughly until all ingredients are combined.
- Chill in refrigerator for 2–3 hours before serving, or heat in the microwave for 1–2min if a warm dip is preferred.
- Serve with tortilla chips or Fritos.
Notes
- For thicker dip, drain corn thoroughly and use real mayo (not Miracle Whip).
- Add jalapeños for a spicy kick, or replace cheddar with pepper jack for extra heat.
- Dip can be made up to a day ahead; leftovers keep refrigerated for up to 3 days.
- Great served both cold and warm—just reheat gently if desired
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