Description
A creamy, cheesy corn dip with sweet kernels, cheddar, jalapeno, and green onions. It is easy to stir together, chill, and serve for parties, game days, or casual snacking.
Ingredients
Scale
- 2 cans whole kernel corn, 15.25 ounces each, drained well
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded cheddar cheese
- 1 can diced green chiles, 4 ounces, drained
- 1 fresh jalapeno, finely chopped
- 4 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Set the cream cheese out for a few minutes so it softens and mixes smoothly.
- In a large mixing bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth.
- Add the drained corn, shredded cheddar cheese, drained green chiles, chopped jalapeno, sliced green onions, garlic powder, salt, and black pepper.
- Mix until everything is evenly combined and the ingredients are well distributed.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld and the texture firm up.
- Stir once more before serving, then garnish with extra green onions if desired.
- Serve chilled with tortilla chips, corn chips, crackers, or fresh vegetables.
Notes
- Drain the corn and green chiles very well so the dip stays thick and creamy.
- For a milder version, remove the jalapeno seeds or use less jalapeno.
- You can make this up to 1 day ahead and keep it covered in the refrigerator.
- Freshly shredded cheddar gives the smoothest texture and best flavor.