Easy Traditional Corn Dip (Printable Version)
Creamy blend of corn, cheddar, and spices with a hint of jalapeño, perfect served hot or chilled.
# Ingredients Required:
→ Vegetables
01 -
480 ml sweet corn (fresh, canned, or frozen)
02 -
120 ml chopped green onions
03 -
120 ml diced red bell pepper
04 -
1 jalapeño, finely chopped (seeds removed for less heat)
05 -
60 ml chopped fresh cilantro (optional)
→ Dairy
06 -
240 ml sour cream
07 -
240 ml mayonnaise
08 -
225 g cream cheese, softened
09 -
200 g shredded cheddar cheese
10 -
120 g shredded pepper jack cheese
→ Spices
11 -
5 ml garlic powder
12 -
5 ml onion powder
13 -
5 ml smoked paprika
14 -
2.5 ml chili powder
15 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
If using fresh corn, cut kernels off the cob. For canned corn, drain and rinse thoroughly. If frozen, thaw and drain excess moisture.
02 -
In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Use a hand mixer if needed to achieve a smooth, creamy consistency.
03 -
Fold in shredded cheddar and pepper jack cheeses, then add garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Mix until well incorporated.
04 -
Gently fold in the prepared corn, green onions, red bell pepper, jalapeño, and cilantro if using, ensuring an even distribution.
05 -
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra green onions, cheese, or cilantro before serving.
06 -
Preheat oven to 190°C. Transfer mixture to a baking dish, top with additional shredded cheese, and bake for 20–25 minutes until bubbly and golden. Garnish with crumbled bacon and fresh cilantro if desired.
# Extra Suggestions:
01 -
Use a hand mixer to soften the cream cheese for a smoother texture if necessary.