Description
A creamy and flavorful corn dip made with sour cream, cheddar cheese, and fresh vegetables, perfect for serving with tortilla chips or veggies as an easy appetizer.
Ingredients
- 2 cups shredded sharp cheddar cheese
- 2-3 cups frozen corn, thawed (or 2 cans Southwest corn, drained)
- 1/2 red bell pepper, finely diced
- 1 can (about 4 ounces) chopped green chilies, drained
- 1 bunch green onions, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 fresh jalapeño, seeded and finely diced (optional)
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
- Tortilla chips or fresh vegetables, for serving
Instructions
- Ensure your frozen corn is thawed, or thoroughly drain canned corn. If using a fresh jalapeño, deseed it and dice it finely for a milder heat, or leave some seeds for more spice.
- In a large mixing bowl, combine the shredded sharp cheddar cheese, thawed corn, diced red bell pepper, drained chopped green chilies, and chopped green onions.
- Add the mayonnaise, sour cream, diced jalapeño (if using), ground cumin, and cayenne pepper to the bowl.
- Mix all ingredients together until well combined. Taste and adjust seasonings (salt, pepper, or more cayenne) as needed.
- For best flavor, cover the bowl and refrigerate the dip for at least one hour before serving. This allows the flavors to meld and the dip to thicken slightly.
- Serve chilled with corn tortilla chips or an assortment of fresh sliced vegetables like bell peppers or cucumbers.
Notes
- The jalapeño is optional and can be adjusted for spice level; deseeding reduces heat.
- Refrigerating for at least one hour enhances flavor melding.
- This dip is best served chilled and can be made ahead of time.