Description
This Southwest Corn Dip is a creamy, flavorful appetizer combining sweet corn, zesty Rotel tomatoes with green chilies, sharp cheddar cheese, and fresh herbs. Perfectly spiced with chili powder and cumin, it’s an easy-to-make dip that’s ideal for parties and gatherings, served chilled with crunchy tortilla chips.
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, combine the drained whole kernel corn, drained Rotel tomatoes with green chilies, shredded cheddar cheese, sour cream, mayonnaise, chopped green onions, chopped cilantro, and finely chopped jalapeño. Mix well to incorporate all ingredients uniformly.
- Season the Dip: Add chili powder, ground cumin, salt, and pepper to the bowl. Stir thoroughly until all the spices are evenly distributed throughout the dip mixture.
- Chill the Dip: Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld and the dip to thicken slightly for better texture.
- Serve: Once chilled, serve the Southwest Corn Dip cold with a side of crunchy tortilla chips or fresh vegetable sticks as desired. Enjoy as a flavorful appetizer or party snack.
Notes
- Seed the jalapeño to reduce heat, or leave seeds in for a spicier dip.
- For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
- Can be prepared a day ahead and refrigerated to deepen flavors.
- Customize by adding black beans or diced bell peppers for extra texture.
