Mexican Corn Dip – a delicious recipe with Mexicorn, Green Chilies, Mayonnaise, Sour Cream, Jalapenos, Cheddar Cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Drain the corn and chiles, Then mix all of the ingredients in a medium size bowl (I like to use my medium Pyrex bowl that has a lid, this way it is pretty enough to serve in, and I can just pop the lid on for storage).
2
Refrigerate.
3
This is best when made a few hours or the day before serving so all the flavors can soak in.
4
Serve with Fritos scoops corn chips (I usually buy two bags of chips for the amount of dip that it makes... the bags are kind of small).
5
After making this dip for quite some time now, I will admit I have cut some corners and gotten lazy...
6
I tend to just buy a small jar of mayonnaise, a regular size container of sour cream and 1 bag of the shredded cheese and dump everything into the bowl with the pre-portioned out can items.
7
It always turns out fantastic, I am not sure why measuring out the sour cream and mayo was such a pain for me, but the little jars make it perfect!
8
!
933
kcal
Calories
77
g
Fat
44
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cans (11oz) Mexicorn, 1 can (4 Oz.) Diced Green Chilies, 1 cup Mayonnaise, 1 cup Sour Cream, and more.
Yes, Mexican Corn Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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