Creamy Dreamy Corn Dip
This creamy dreamy corn dip is a perfect appetizer, combining sweet corn with a rich, tangy, and slightly spicy blend of mayonnaise, sour cream, cheese, and fresh vegetables.
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Spoon or spatula
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients
Main Ingredients
- 2 cans (15 ounces each) whole kernel corn drained
- 1 can (15 ounces) cream-style corn
- 1/2 cup mayonnaise full-fat for best creaminess
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1-2 jalapeños seeded and minced (adjust to your spice preference)
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Instructions
- Drain the whole kernel corn and finely chop the red onion, cilantro, and mince the jalapeños, removing seeds and membranes from the jalapeños if desired.
- In a large bowl, combine both the drained whole kernel corn and the cream-style corn.
- Stir in the mayonnaise and sour cream until well combined with the corn mixture.
- Fold in the shredded Monterey Jack cheese.
- Add the chopped red onion, fresh cilantro, and minced jalapeños to the bowl.
- Sprinkle in the chili powder and garlic powder, then mix thoroughly to evenly distribute all ingredients.
- Season with salt and black pepper to taste, adjusting as needed.
- Cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Transfer the corn dip to a serving bowl and serve immediately with your preferred dippers.
Notes
For an extra kick, consider adding a dash of hot sauce. This dip is best served chilled, so plan accordingly if serving at a gathering.