Description
Bright, creamy, and mildly spicy, this Mexican Street Corn Dip captures the flavors of elote without the mess. Perfect as a dip or taco topping.
Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 cans (15 oz each) southwest corn, drained
- 1 can (4 oz) mild green chiles, drained
- ½ cup green onions, chopped
- 2 tbsp fresh jalapeño, minced
- 2 cups Mexican cheese, shredded
- Chips for serving
Instructions
- Combine 1 cup mayonnaise and ¾ cup sour cream in a large mixing bowl. Add ½ tsp chili powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Mix until smooth and combined.
- Add the drained southwest corn and drained mild green chiles to the bowl. Stir gently to coat.
- Fold in ½ cup chopped green onions and 2 tbsp minced jalapeño. Taste and adjust seasoning.
- Stir in 2 cups shredded Mexican cheese until evenly incorporated.
- Chill for at least 30 minutes to let flavors meld. Serve with chips or use as a taco topping.
Notes
Make-ahead friendly: assemble the dip up to 24 hours ahead and chill. Flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mexican