Description
A creamy and flavorful dip made from canned southwest corn, perfect for game nights or gatherings, served warm or chilled.
Ingredients
- 30 oz southwest corn with poblano and red peppers, drained thoroughly
- 1 cup shredded cheddar cheese (or substitute cotija/Monterey Jack)
- 1/2 teaspoon taco seasoning (adjust to taste)
- 2 tablespoons sour cream (or Greek yogurt)
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, softened
- 4 green onions, chopped (reserve some for garnish)
- 14 oz tortilla chips, for dipping
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Drain the canned southwest corn in a fine mesh strainer.
- Combine the softened cream cheese with mayo, sour cream, and taco seasoning in a bowl.
- Add shredded cheddar and green onions to the cream cheese mixture.
- Fold the mixture into the drained corn gently.
- Transfer to the baking dish and smooth the top.
- Bake for 15-20 minutes until bubbly and golden. Alternatively, chill for at least 30 minutes for a cold dip.
- Garnish with reserved green onions and serve with tortilla chips.
Notes
For a lighter dip, use Greek yogurt instead of cream cheese and mayonnaise. Adjust cheese selections for spice or saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican