|A cold dip made with Mexicorn, cheese, green chilies, jalapenos, Rotel, mayo, sour cream, green onion and seasonings.|
Cold Corn DipFootball season has arrived! Well, it's really only preseason, but don't tell The Cajun that. It doesn't matter one way or the other, because to him, football is football and our television has been blaring the NFL Network for days now.
Y'all pretty much know that any kind of dip - from that good old fashioned 7 layer dip that's been around forever, to my more delectable hot crab dip (and everything in between) - are football food favorites for me. Though I do actually favor hot dips over cold, I have to say that this corn dip, served cold, is downright delicious and even a tiny bit addictive!
Variations of this dip may be found across the net with a wide range of colorful names you may have seen, including, Dump Dip, Cowboy Corn Dip, Redneck Dip, Fiesta Corn Dip, Corn Crack and Hillbilly Caviar, just to name a few. I just call mine cold corn dip and as basic as it sounds, while I know you'll love it for the ease in preparation, I think you'll love it even more for the flavor, so dig in!
Here's how to make it.
Grab a lidded storage container and add 1 cup of both real mayonnaise and sour cream, 2 cans of Mexicorn, 1 can of green chilies and 1 can of Rotel tomatoes, all of them drained beforehand. Stir that all together.
By the way, you are not limited to the "Mexican style" corn these days. There are many different varieties and brands of seasoned canned corn on the market now, so try one of them!
Add the cheese and jalapenos. I like to use a finely shredded cheese for this dip. You can use a wide variety of cheeses here to your liking. I'm using sharp cheddar and pepper jack. I also like to use pickled jalapenos most often and the tamed version from Mezzetta brand are my favorite. These are a pantry staple and what I use most often in my recipes where I call for jalapenos.
Add the green onions and seasonings. Stir it all together, taste and adjust seasonings, cover and refrigerate overnight.
Before serving, let the mixture come to room temperature. I love to serve this with tortilla chips and Scoops corn chips!
Recipe: Cold Corn Dip©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 24 hours | Yield: About 4 to 6 servings
- 1 cup of real mayonnaise
- 1 cup of sour cream
- 2 (7 ounce) cans of Mexicorn, drained
- 1 (7 ounce) can of green chilies, drained
- 1 can of Rotel tomatoes, drained
- 1 cup of finely shredded sharp cheddar cheese
- 1 cup of finely shredded pepper jack cheese
- 1/2 cup of sliced green onions
- 1/4 cup of chopped pickled jalapeno, or to taste
- 1/2 teaspoon of garlic powder
- 1 teaspoon of Creole or Cajun seasoning, or to taste
Combine all ingredients in a covered storage bowl; taste and adjust seasonings. Cover and refrigerate overnight. Let rest at room temperature before serving. Serve with scoop corn chips and/or tortilla chips.
Cook's Notes: Depending on what version Rotel you use, adjust heat from the other ingredients to taste. Okay to substitute cooked, fresh corn, red bell and jalepeno peppers for the canned products. May also be heated in a crockpot and held on low.
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©Deep South Dish
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