Creamy Cheesy Corn Dip
This easy cheesy corn dip with jalapeños and cheddar is creamy, flavorful, and perfect for parties, potlucks, and game day snacking. Serve with tortilla chips or veggies (I highly recommend jicama sticks with this one!)
Ingredients
- 2 cups frozen thawed corn can use fresh corn kernels cut from about 2 cobs
- 1 1/2 cups grated sharp cheddar cheese
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/2 cup red onion finely chopped
- 1/4 cup hot or mild pickled jalapeno pepper slices finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3-4 dashes green Tabasco sauce less or more to taste
Instructions
- If using frozen corn, just make sure it's thawed at room temp for 10-20 minutes before serving and add it to a medium-size mixing bowl. If using fresh corn, with a serrated knife, cut the stem end off of the corn. Place corn in husks directly in the microwave and cook on high for about five minutes. Allow to cool for about five minutes, then remove the husks and silky strands. Cut kernels from the cob and add to a medium bowl.
- Add the cheddar cheese, sour cream, mayonnaise, red onion, pickled jalapenos, and cumin. Mix well.
- Add salt, pepper, and green Tabasco sauce to taste.
- Not required, but recommended: Refrigerate for at least an hour to allow the flavors to meld.
- Serve cold or warm with tortilla chips or jicama, carrot, and celery sticks. To serve warm, bake at 350 degrees in an 5" x 8" pan for 20 minutes until hot and bubbly and serve immediately.
Nutrition Facts
Calories: 295kcal, Carbohydrates: 14g, Protein: 9g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 45mg, Sodium: 464mg, Potassium: 196mg, Fiber: 2g, Sugar: 4g, Vitamin A: 679IU, Vitamin C: 5mg, Calcium: 228mg, Iron: 1mg