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–+ servings

Easy Mexican Corn Dip Recipe

Created by: Sarah Mock
Easy Mexican Corn Dip in a red rimmed bowl with chips
prep time10 minutes
cook time1 hour
total time1 hour 10 minutes
Makes 5 cups

Ingredients

  • 1 Cup Sour Cream
  • 1 Cup Mayonnaise
  • 2 Cups Shredded Cheddar Cheese
  • 5-6 Green Onions (chopped)
  • 1 Jalapeno Pepper (minced (optional))
  • 1 4 oz. can Roasted Green Chillies (chopped)
  • 2 12 oz. can Mexi-Corn (drained)
  • ¾ Teaspoon cumin
  • ¾ Garlic Powder
  • ¾ creole seasoning

Instructions
 

  • In a large bowl, combine all the ingredients.
    1 Cup Sour Cream, 1 Cup Mayonnaise, 2 Cups Shredded Cheddar Cheese, 5-6 Green Onions, 1 Jalapeno Pepper, 1 4 oz. can Roasted Green Chillies, 2 12 oz. can Mexi-Corn, ¾ Teaspoon cumin, ¾ Garlic Powder, ¾ creole seasoning
  • The jalapeno pepper is completely optional, but I highly recommend it.
  • The Mexi-corn in found next to the regular canned corn. Don't forget to drain the water off of the Mexi-corn. The dip will be too 'loose' if you don't drain the water off of the corn
  • Allow the dip to chill out in the refrigerator for at least an hour. Over night is best but it is rare I can wait that long.

Notes

Mexican Shrimp Cocktail Garnishes, Optional

  • Hot Sauce
  • Jalapeno, finely diced
  • Tomato, finely diced

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