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–+ servings

mexican corn dip

A creamy and flavorful dip made with corn, cream cheese, and spices, perfect for parties or game day.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup corn kernels fresh or canned
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
Seasonings
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 clove garlic minced
  • 1 tsp lime juice freshly squeezed
  • 1 cup diced tomatoes drained
  • 1 tbsp fresh cilantro chopped

Method
 

Prepare the Dip
  1. In a mixing bowl, combine the softened cream cheese, sour cream, and half of the shredded cheddar cheese.
  2. Add the corn kernels, diced tomatoes, minced garlic, chili powder, cumin, lime juice, and chopped cilantro. Mix until well combined.
  3. Transfer the mixture to a serving dish and top with the remaining shredded cheddar cheese.
  4. Serve immediately with tortilla chips or refrigerate until ready to serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

This dip can be made ahead of time and stored in the refrigerator for up to 3 days. For added flavor, consider adding jalapeños or diced bell peppers.

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