Easy Crack Corn Dip
This creamy corn dip is loaded with cheese, jalapenos, and bold flavor. Quick to make, easy to serve chilled, and always a crowd favorite.
Servings: 6 servings
Ingredients
- 2 (15-ounce) cans drained southwest-style corn
- 1 (10-ounce) can drained fire-roasted diced tomatoes
- 1 (4-ounce) can drained diced jalapeños
- 2 cups shredded sharp cheddar cheese
- ¼ cup sliced green onions
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon pepper
- ¼ teaspoon chili powder
Instructions
- Add the 2 (15-ounce) cans drained southwest-style corn, 1 (10-ounce) can drained fire-roasted diced tomatoes, 1 (4-ounce) can drained diced jalapeños, 2 cups shredded sharp cheddar cheese, and ¼ cup sliced green onions to a large bowl.
- In a small bowl, whisk together the 1 cup mayonnaise, 1 cup sour cream, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, ½ teaspoon pepper, and ¼ teaspoon chili powder until smooth.
- Mix the dressing mixture in with the vegetables and stir well to mix everything together. Serve immediately or store in the fridge for a few hours to let the flavors blend.
Notes
Storage Instructions: Store this dip in the fridge in an airtight container for up to 5 days. I don't recommend freezing this dip. It's best served fresh.
Nutrition
Calories: 490kcal | Carbohydrates: 4g | Protein: 10g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 890mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 753IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 0.4mg
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