Description
This Mexican Street Corn Dip is a delicious and easy appetizer that’s perfect for parties or game day. It’s creamy, cheesy, and packed with the flavors of Mexican street corn.
Ingredients
Units
Scale
- 30 oz southwest corn with poblano and red peppers (2 cans)
- 1 cup shredded cheddar cheese (or substitute with Cotija cheese)
- 1/2 teaspoon taco seasoning (more or less to taste)
- 2 tablespoons sour cream
- 1/2 cup mayonnaise
- 1/2 cup cream cheese (see Notes)
- 4 green onions, chopped (reserve some for garnish)
- 14 oz tortilla chips, for dipping
Instructions
- Combine Ingredients: Drain excess liquid from southwest corn and add to a large mixing bowl. Add cheddar cheese, taco seasoning, sour cream, mayo, cream cheese, and chopped green onions (reserving a few for garnish). Toss until well mixed.
- Serve: Spoon dip into a serving bowl and place tortilla chips around the bowl, on a large plate or platter for dipping. Top dip with a sprinkle of chopped green onions for garnish. Enjoy!
Notes
- Cream Cheese: Use whipped cream cheese or let cream cheese come to room temperature to more easily blend it with other ingredients.
- Cheese: Cheddar cheese is used in the dip, but you can add crumbled Cotija cheese on top for a more authentic “street corn” style flavor.
- Variations: You can add other ingredients to your dip, such as chopped cilantro, jalapeños, or chili powder.
- Serving: This dip is best served immediately, but it can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
