Description
A creamy, flavorful corn dip loaded with colorful MexiCorn, green chiles, jalapeños, and sharp cheddar cheese. Perfectly chilled and served with crunchy Fritos Scoops, this easy no-cook appetizer is guaranteed to be a crowd-pleaser at any gathering.
Ingredients
Scale
Corn Mixture
- 3 cans (11 oz each) MexiCorn (sweet corn with red & green peppers), drained
- 1 can (7 oz) chopped green chiles
- 1 can (6 oz) chopped jalapeños, drained (add liquid to taste)
- ½ cup chopped green onions
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tsp black pepper
- ½ tsp garlic powder
Additional Ingredients
- 1 package (16 oz) shredded sharp cheddar cheese
- 2–3 bags Fritos Scoops corn chips for serving
Instructions
- Combine Vegetables: In a large mixing bowl, combine the drained MexiCorn, chopped green chiles, and drained jalapeños to create the base of the dip.
- Add Flavorings: Stir in the chopped green onions, mayonnaise, sour cream, black pepper, and garlic powder until all the ingredients are well incorporated into a creamy mixture.
- Fold in Cheese: Gently fold in the shredded sharp cheddar cheese ensuring it is evenly mixed throughout the dip for a rich and cheesy texture.
- Chill the Dip: Cover the bowl and refrigerate the dip for at least 2 hours to allow the flavors to meld together; chilling overnight will provide an even better taste experience.
- Serve: Serve the chilled corn dip with Fritos Scoops corn chips for scooping and enjoy as a delightful appetizer or party snack.
Notes
- For a spicier dip, add some of the jalapeño liquid or use fresh jalapeños.
- Refrigeration time is crucial to enhance flavors, so allow adequate chilling time.
- This dip can be made a day in advance for convenience.
- Use sharp cheddar cheese for the best flavor and melting quality.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
