Southwest Corn Dip (Hot or Cold)
Packed with Southwest flavor, this easy cold corn dip is made with Southwest corn, cream cheese, sour cream, taco seasoning and cheddar cheese. Ready in just 10 minutes, this creamy corn dip requires no cooking and can be served chilled or heated up for a warm, cheesy corn dip. It’s an easy appetizer for parties, potlucks, game day or summer gatherings.
Servings 8 Servings
Calories 292kcal
Equipment
Ingredients
- 30 oz southwest corn w/ poblano and red peppers (2 cans)
- 1 cup shredded cheddar cheese or sub with cojia cheese
- ½ teaspoon taco seasoning more or less to taste
- 2 tablespoon sour cream
- ½ cup mayo
- ½ cup cream cheese see Notes
- 4 green onions chopped (reserve some for garnish)
- 14 oz tortilla chips for dipping
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Instructions
- Add corn to bowl. Drain excess liquid from southwest corn and add to large mixing bowl.
- Blend together dip ingredients. Add cheddar cheese, taco seasoning, sour cream, mayo, cream cheese and chopped green onions (reserving a few for garnish). Toss until well mixed.
- Serve with chips. Spoon dip into a serving bowl and place tortilla chips around the bowl, on a large plate or platter for dipping. Top dip with a sprinkle of chopped green onions for garnish.
Video
Notes
- Use whipped cream cheese or let cream cheese get to room temperature in order to more easily blend it with other ingredients.
- I like using cheddar cheese in the dip, but you can add crumbled cojita cheese on top for more authentic "street corn" style flavor.
Nutrition
Calories: 292kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 424mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg
