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Our Go-To Corn Dip

Yields1 ServingPrep Time10 mins

 33 oz MexiCorn(can also substitute regular corn and add diced tomatoes)
 4 oz diced green chilies (drained)
 1 jalapeno, diced (more if you like that added spice)
 5 green onions, chopped)
 1 cup mayonnaise
 1 cup sour cream
 ½ tsp pepper
 ¼ tsp salt
 ½ tsp garlic powder
 2 cups shredded Mexican blend cheese
 optional: chopped cilantro and a pinch of chili powder make great garnishes

We're keeping this one pretty short and sweet - portion out all of your ingredients, then start mixing together! We typically start with the veggies then add in mayo/sour cream then cheese - but whatever works, works!

*tip: To avoid extra fluid, we go through and drain everything as well as possible.


Once everything is mixed, we let sit in the fridge overnight - and it's good to go for the next day. (a few hours would also do the trick!)