Description
A creamy and flavorful dip that combines the taste of Mexican street corn with cheese, jalapenos, and spices.
Ingredients
Scale
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ounce packet of taco seasoning mix
- 45 ounces (3 15-ounce cans) southwest corn (with poblano and red peppers), well drained
- 4 ounce can chopped mild green chiles, drained
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Instructions
- Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.
- Add the southwest corn, mild green chiles, green onions, jalapeno pepper, and Mexican cheese blend to the bowl. Stir together until all the ingredients are fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of chopped cilantro OR sliced green onions, cotija cheese and a pinch of chili powder if desired.
Notes
- For extra flavor, consider adding more jalapenos or a dash of hot sauce.
- This dip can be made a day in advance for best flavors.
- Prep Time: 20 minutes
- Category: Appetizers
- Method: Refrigeration
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 3 grams
- Sodium: 500 mg
- Fat: 25 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 15 mg