Easy Traditional Corn Dip Recipe
Easy traditional corn dip recipe made with creamy ingredients, sweet corn, and peppers. A perfect no-cook party appetizer.
Ingredients
- 2 cups corn drained
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 can 10 oz Rotel diced tomatoes with green chiles, drained
- ¼ cup green onions chopped
- 1 small jalapeño diced
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add corn, sour cream, and mayonnaise to a large mixing bowl and stir until combined.
- Add shredded cheddar cheese, drained Rotel, chopped green onions, and diced jalapeño.
- Mix until all ingredients are evenly distributed.
- Add garlic powder, salt, and black pepper, then stir again.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Stir before serving and adjust seasoning if needed.
- Serve chilled with tortilla chips, crackers, or fresh vegetables.
Notes
Drain corn and Rotel well to prevent excess liquid.
Adjust jalapeño amount based on spice preference.
Add cooked bacon or black beans for variation.
Best served chilled and can be stored up to 3 days.
Adjust jalapeño amount based on spice preference.
Add cooked bacon or black beans for variation.
Best served chilled and can be stored up to 3 days.