Description
This Out-of-this-World Corn Dip—also known as Crack Corn Dip—is a creamy, cheesy, slightly spicy appetizer that disappears fast at any gathering.
With sweet corn, jalapeños, cheddar cheese, and a tangy mayo–sour cream base, it’s the ultimate no-bake party dip.
Ingredients
Scale
- 3 cans MexiCorn, drained well
- 1 can chopped green chiles, drained
- 1 can chopped jalapeños, drained
- ½ cup green onions, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 16 oz sharp cheddar cheese, shredded
- ½ tsp garlic powder
- 1 tsp black pepper
- Fritos Scoops or tortilla chips, for serving
Instructions
- Drain the corn, green chiles, and jalapeños thoroughly.
- In a large bowl, mix mayonnaise, sour cream, garlic powder, and black pepper until smooth.
- Fold in corn, green chiles, jalapeños, and green onions.
- Add shredded cheddar cheese and stir until evenly combined.
- Cover and refrigerate for at least 2 hours (overnight is best).
- Serve chilled with sturdy chips or fresh vegetables.
Notes
Drain all canned ingredients well to prevent a watery dip. For less heat, reduce jalapeños or use mild green chiles. This dip thickens as it chills.