Mexican Corn Dip
If you’re looking for a crowd-pleasing appetizer that packs a punch, look no further than this Mexican corn dip. Creamy, cheesy, and bursting with flavor, it’s an ideal choice for game days, picnics, or any festive occasion. Serve it warm with tortilla chips or fresh veggies, and watch it disappear in no time. Get ready to impress your guests with this easy-to-make dip that brings the vibrant flavors of Mexico to your table!
Ingredients
– 2 cups corn (fresh or canned)
– 1 cup cream cheese, softened
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup diced tomatoes
– 1/4 cup chopped green onions
– 1/2 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Tortilla chips for serving
Servings and Cooking Time
This recipe yields about 6 servings. Preparation time is approximately 10 minutes, with an additional 20 minutes for cooking.
Nutritional Value
Each serving (about 1/2 cup) of this Mexican corn dip contains approximately 250 calories, 15g fat, 20g carbs, and 6g protein. Note that these values may vary based on specific ingredient brands used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the softened cream cheese and sour cream until smooth.
3. Add the corn, diced tomatoes, and chopped green onions to the bowl.
4. Sprinkle in the chili powder, cumin, salt, and pepper. Mix well to combine.
5. Fold in the shredded cheddar cheese, reserving a small amount for topping.
6. Transfer the mixture to a baking dish and spread evenly.
7. Top with the reserved cheddar cheese.
8. Bake in the preheated oven for 20 minutes or until bubbly and golden.
9. Remove from the oven and let it cool slightly.
10. Serve warm with tortilla chips or fresh veggies.
Alternative Ingredients
Feel free to substitute cream cheese with Greek yogurt for a lighter option. You can also use different cheeses like pepper jack for added spice or substitute fresh corn with frozen corn for convenience.
Serving and Pairings
This dip pairs wonderfully with tortilla chips, pita chips, or sliced vegetables. It’s also great as a filling for tacos or burritos, adding a creamy texture and rich flavor.
Storage and Reheating
Store any leftover Mexican corn dip in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals until warmed through. It can also be frozen, but it’s best enjoyed fresh.
Cooking Mistakes
- Don’t skip the seasoning; it enhances the dip’s flavor.
- Avoid overcooking, as it may dry out the dip.
- Ensure cream cheese is softened for easier mixing.
- Use fresh ingredients for the best taste and texture.
- Don’t forget to let it cool slightly before serving to avoid burns.
Helpful Tips
- Experiment with additional toppings like avocado or jalapeños.
- Serve in a slow cooker to keep it warm during parties.
- Try adding black beans for extra protein and fiber.
- Use a mix of cheeses for a more complex flavor profile.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Bake it right before serving for the best taste.
Is this dip spicy?
The dip is mild, but you can add diced jalapeños or hot sauce for a spicier version.
Can I use frozen corn?
Absolutely! Frozen corn is a convenient option and works just as well as fresh or canned.
What can I serve with this dip?
This dip is best served with tortilla chips, but you can also pair it with crackers or fresh veggies like cucumber and bell peppers.
How long does this dip last?
When stored properly in an airtight container, it can last up to 3 days in the fridge, and you can freeze it for longer storage.
Conclusion
This Mexican corn dip is a delightful addition to any gathering, combining creamy textures and vibrant flavors. Easy to prepare and customizable, it’s sure to be a hit with family and friends. Enjoy the taste of Mexico right at your home and get ready for rave reviews!
Mexican Corn Dip
Ingredients
- 2 cups corn fresh or canned
- 1 cup cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the corn, diced tomatoes, and chopped green onions to the bowl.
- Sprinkle in the chili powder, cumin, salt, and pepper. Mix well to combine.
- Fold in the shredded cheddar cheese, reserving a small amount for topping.
- Transfer the mixture to a baking dish and spread evenly.
- Top with the reserved cheddar cheese.
- Bake in the preheated oven for 20 minutes or until bubbly and golden.
- Remove from the oven and let it cool slightly.
- Serve warm with tortilla chips or fresh veggies.