Description
A quick, creamy, and flavorful traditional corn dip made with sweet corn, sour cream, mayonnaise, cheddar cheese, and fresh vegetables. It is an easy cold dip that comes together in minutes and is perfect for parties, gatherings, or snacking.
Ingredients
- 2 cups canned corn, drained
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup diced red bell pepper
- 1 small jalapeño, finely chopped (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
Instructions
- Drain the canned corn well and place it in a large mixing bowl.
- Add the sour cream and mayonnaise, then stir until smooth and well combined.
- Mix in the shredded cheddar cheese, chopped green onions, diced red bell pepper, and jalapeño if using.
- Sprinkle in the garlic powder, onion powder, salt, and black pepper, then stir thoroughly.
- Add the fresh lime juice and mix again until everything is evenly combined.
- Cover the bowl and chill in the refrigerator for at least 1 hour before serving.
- Serve cold with tortilla chips, crackers, or fresh vegetable sticks.
Notes
- For extra heat, leave the jalapeño seeds in or add a dash of hot sauce.
- Frozen corn can be used instead of canned corn; thaw and drain it well first.
- You can make this dip up to 1 day ahead for even better flavor.
- For a lighter version, replace part of the mayonnaise with Greek yogurt or use low-fat sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and stir before serving again.
- This dip is meant to be served chilled and should not be reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 4 g
- Sodium: 335 mg
- Fat: 27.8 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: 15.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 15.2 g
- Fiber: 1.7 g
- Protein: 7.8 g
- Cholesterol: 44 mg
