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My friends can't get enough of this corn dip. It's been my go-to party trick for years now. People always scrape the bowl clean and beg me for the recipe! The way it mixes creamy, spicy, and sweet makes it totally irresistible after the first bite.
I whipped this up on the fly for a Super Bowl party when I needed something quick but impressive. Now everyone asks for it whenever we hang out, and I've gotten midnight texts from friends desperate for the recipe after tasting it!
Ingredients
- Three 11 oz cans MexiCorn: comes with red and green peppers already mixed in, saving you chopping time while adding nice colors
- One 7 oz can chopped green chiles: brings a gentle kick and real southwestern taste
- One 6 oz can chopped jalapeño peppers: lets you control the heat by adding as much liquid as you want
- 1/2 cup green onion (chopped): adds crisp flavor and pops of bright green
- 1 cup mayonnaise: works as the smooth base that holds everything together
- 1 cup sour cream: brings a nice zing that cuts through the richness
- 1 teaspoon pepper: boosts all the tastes without taking over
- 1/2 teaspoon garlic powder: gives flavor depth without the bite of fresh garlic
- 16 ounce package shredded sharp cheddar cheese: sharp cheddar packs the most flavor punch
- 23 bags Fritos Scoops corn chips: tough enough to scoop this chunky dip without snapping
Step-by-Step Instructions
- Mixing The Base:
- Grab a big bowl and pour in all three drained cans of MexiCorn, the chopped green chiles, and the drained jalapeños. Start with just a dash of the jalapeño juice, then taste and add more if you want it spicier. What's great about this is you can make it exactly as hot as you like.
- Creating The Creamy Mixture:
- Mix in the green onions until they're spread out evenly. Then add your mayo, sour cream, pepper, and garlic powder. Stir everything gently until it's all coated in the creamy stuff. You want it thick but still easy to scoop up.
- Adding Cheese And Cooling:
- Dump in the whole package of shredded sharp cheddar and fold until it's mixed through. Cover your bowl and stick it in the fridge for at least two hours, but letting it sit overnight works even better as all the flavors get to know each other. It'll get a bit thicker while it chills.
- Getting Ready To Serve:
- When it's party time, put the dip in a wide, shallow dish so it's easy to scoop. Put Fritos Scoops around it or in their own bowl nearby. For the best taste, take it out of the fridge about 15 minutes before serving so it's not too cold.
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The first time I brought this to a family party, my brother-in-law wolfed down almost half by himself! These days when I take it to his place, he sneaks a little container of it and hides it at the back of his fridge for later. There's something about the sweet corn mixed with that creamy cheese blend that makes people come back for just one more scoop... and then another.
Storage Information
You can keep this dip in the fridge for up to 3 days in a sealed container. The funny thing is, it actually tastes better the day after you make it as the flavors keep developing. If it looks a bit separated after sitting in the fridge, just give it a quick stir and it's good to go. I usually make mine the night before a party – it saves me time and tastes even better.
Customization Options
You can easily switch things up to match what you like or what's in your kitchen. Want something lighter? Swap the sour cream for Greek yogurt. Can't get enough heat? Throw in some fresh chopped jalapeños or a splash of hot sauce instead of the canned jalapeño juice. For a smoky twist, add a teaspoon of smoked paprika or use fire-roasted corn. In summer, I often cut kernels from 4-5 fresh cobs instead of using canned corn, which gives it amazing crunch and sweetness.
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Serving Suggestions
Fritos Scoops are the classic choice, but this dip goes great with lots of different dippers. Try it with fresh veggie sticks like bell peppers or celery if you want fewer carbs. Toasted baguette pieces or pita chips work really well for fancier gatherings. You can also spoon it over grilled chicken or fish, or stuff it into little sweet pepper halves for a fancier appetizer. During the holidays, I love serving it in a hollowed-out red bell pepper to make it look festive.
Common Questions
- → Can I make this corn dip ahead of time?
You can totally fix this dip up a day early. Letting it sit in the fridge overnight actually makes the flavors blend together better.
- → What chips pair best with this dip?
Fritos Scoops work best since they're strong enough to handle the dip, but regular tortilla chips are good too.
- → Can I make this dip spicier?
For sure! Throw in more jalapeños or add a bit of cayenne pepper if you want it hotter.
- → Is it possible to use fresh corn instead of canned MexiCorn?
You can swap in fresh or frozen corn mixed with chopped red and green peppers for a more natural taste.
- → How long can I store leftovers?
Any leftover dip stays good in the fridge for up to three days if you keep it in a sealed container.