Creamy Southwestern Corn Dip
Rich, savory and luxurious, this creamy Southwestern corn dip is an absolute riot of flavors and textures. Just like my King cake dip, it is perfect to make and serve at a party or a get-together.
The best part? There's absolutely no cooking required to make this dip. Just a few simple ingredients that you need to mix together and that's it!
Dips are such a classic, no-fail option to put together when you're hosting, or take along with you on a potluck. They're mostly easy to make and always a hit with everyone!
I received a lot of love for my slow cooker sausage cheese dip and I also tried making taco queso in the crockpot and it was absolutely addictive. But, I still wanted to try something simpler and more effortless, and this easy mix and serve dip seemed perfect!
Quick Look: Creamy Southwestern Corn Dip
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 0 minutes
- ⏳ Total Time: 15 minutes
- 🧉 Serving: 8 servings
- ⚡ Calories: 465 calories per serving
- 🍂 Flavor Profile: Creamy, cheesy and slightly spicy.
- 👌 Difficulty: Easy, perfect for game day celebrations and as an appetizer- just like spinach and artichoke dip.
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Jump to:
- Quick Look: Creamy Southwestern Corn Dip
- Why You'll Love This Southwestern Corn Dip
- Recipe Ingredients
- Recipe Variations, Additions, and Substitutions
- How to Make Creamy Southwestern Corn Dip
- Recipe Tips & Tricks
- Serving Ideas & Suggestions
- Recipe FAQs
- More Easy Appetizer Recipes
- Creamy Southwestern Corn Dip
Why You'll Love This Southwestern Corn Dip
- It takes just 15 minutes to put the dip together, which makes it perfect for parties and get-togethers, just like my creamy white bean dip.
- No fancy ingredients are needed. You'll need just some basic pantry staples to make the dip.
- You can pair it with pretty much anything- tortilla chips, nachos and even pita bread.
Recipe Ingredients
Canned corn: I used Southwest style canned corn which had the Poblano and red peppers added in. You can use regular canned corn too. If I'm using frozen corn leftover from my Fiesta corn casserole, I like to cook it first in a pan or microwave and then use it for the recipe.
Mayonnaise + sour cream: The base. You can use light mayonnaise if you're trying to keep the calories down, but it won't have the same rich flavor.
Garlic: For that savory depth.
Cheese: I used shredded mild Cheddar cheese.
Green onions: For a bit of texture and that incredible flavor.
Seasonings: I kept it simple and just used some salt, pepper and chili powder. You can try using other seasonings of your choice.
Recipe Variations, Additions, and Substitutions
- Cheese swap: I used shredded Cheddar here, but you can also try using other kinds of cheese if you want to.
- High protein: To make a high protein version of the dip, reduce the amount of mayonnaise you're adding and use cottage cheese instead. I used it to make my roasted garlic artichoke dip too.
How to Make Creamy Southwestern Corn Dip
- Open and drain the juice from canned corn.
- Add to a bowl along with mayonnaise and sour cream.
- Add in chopped spring onions, cheddar cheese and seasonings. Mix well.
- Top it off with extra chopped spring onions and serve with potato chips or tortilla chips.
Recipe Tips & Tricks
- I kept it simple and used only spring onions. You can add chopped cucumbers, jalapenos or even bell peppers into the mix. This is actually a fantastic way to bulk up the corn dip too.
- If you love the taste of salsa, you can mix in some crushed tomatoes or jarred salsa as well. Make sure you pop the dip in a preheated oven or the microwave for a few minutes before serving though!
- To lend the dip a nice smoky flavor, use grilled corn instead of canned corn as the base.
- Sliced olives can also be a nice addition to the dip. I used them for my Halloween themed spider bean dip too.
Serving Ideas & Suggestions
This creamy Southwestern corn dip is great for Super Bowl parties, game day gatherings, and all other occasions where you want to kick back with friends and family.
Serve it along with appetizers like Nashville hot mozzarella sticks, fried mac and cheese bites and some Italian sliders or cheesy meatball sliders.
Recipe FAQs
If you have any leftover corn dip, cover it with plastic wrap or transfer to an airtight container and refrigerate for three to five days.
To serve the dip warm, cook for one minute in the microwave, then stir well.
I wouldn't recommend freezing this dip as it contains mayonnaise. Mayonnaise is an emulsion, and an emulsion's consistency will completely break down during freezing.
More Easy Appetizer Recipes
If you tried this creamy Southwestern corn dip or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Creamy Southwestern Corn Dip
Ingredients
- 2 cans southwest corn; drained
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups mild cheddar cheese
- 3 stalks spring onions; chopped
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Open and drain juice from corn. Place corn into a medium bowl. Add in mayonnaise and sour cream.
- Add in chopped spring onions and cheddar cheese. Stir well.
- Add in chili powder, minced garlic, salt, and pepper. Stir well.
- Serve with potato chips or tortilla chips.
- To serve warm, heat in microwave one minute then mix well.
Notes
- To lend the dip a nice smoky flavor, use grilled corn instead of canned corn as the base.
- I kept it simple and used only spring onions. You can add chopped cucumbers, jalapenos or even bell peppers into the mix. This is actually a fantastic way to bulk up the corn dip too.
- To make a high protein version of the dip, reduce the amount of mayonnaise you're adding and use cottage cheese instead.
Nutrition
