A cold dip made with Mexicorn, cheese, green chilies, jalapenos, Rotel, mayo, sour cream, green onion and seasonings.
Cold Corn Dip
If y'all have been hanging around here any length of time, you 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 party 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 what you'll need to make my Cold Corn Dip:
- 1 cup real mayonnaise
- 1 cup sour cream
- 2 (11 ounce) cans whole kernel corn with peppers (like Mexicorn), drained
- 1 (7 ounce) can green chilies, drained
- 1 can diced tomatoes and green chilies (like Rotel), drained
- 1 cup finely shredded sharp cheddar cheese
- 1 cup finely shredded pepper jack cheese
- 1/2 cup sliced green onions
- 1/4 cup chopped pickled jalapeno, or to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon Creole or Cajun seasoning, or to taste, optional
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. I like to use a finely shredded cheese for this dip, so use the smaller shred holes on your shredder. You can use a wide variety of cheeses here to your liking. I'm using sharp cheddar and pepper jack.
Add jalapenos. I also like to use pickled jalapenos most often and the tamed version from Mezzetta brand {affil link} 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!
For more of my favorite dip recipes, visit my page on Pinterest!
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