Description
This Southwest Corn Dip is a flavorful, creamy appetizer perfect for parties or casual snacking. Loaded with sweet corn, spicy Rotel tomatoes, tangy cheddar cheese, and a blend of southwestern spices, this no-cook dip comes together quickly and is best served chilled with crunchy tortilla chips or fresh veggies.
Ingredients
Scale
Dip Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (10 oz) Rotel tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions
- Combine Ingredients: In a large mixing bowl, add the drained corn, Rotel tomatoes with green chilies, shredded cheddar cheese, sour cream, mayonnaise, chopped green onions, cilantro, and finely chopped jalapeño. Mix all these ingredients thoroughly to ensure even distribution of flavors.
- Add Spices: Sprinkle in the chili powder and cumin. Season with salt and pepper to your taste. Stir the mixture well until all spices are fully incorporated into the dip base.
- Chill the Dip: Cover the bowl with plastic wrap or a lid, then refrigerate the dip for at least 30 minutes. This resting time allows the flavors to meld together, enhancing the taste of the dip.
- Serve and Enjoy: Once chilled, serve the Southwest Corn Dip with crispy tortilla chips or fresh vegetable sticks for dipping. Enjoy this refreshing, flavorful appetizer immediately.
Notes
- You can adjust the heat level by using more or fewer jalapeños or by leaving the seeds in for extra spice.
- For a lighter version, substitute the mayonnaise with Greek yogurt.
- The dip can be made up to a day in advance and stored in an airtight container in the refrigerator.
- If you prefer a smoother texture, you can pulse the dip briefly in a food processor before chilling.
