Cold Corn Dip
Super easy and oh-so-good, this creamy, spicy, and delish Cold Corn Dip is perfect for sharing! Pass the tortilla chips and dig in!
Servings: 6 servings
Calories: 289kcal
Ingredients
- 2 cups cooked corn kernels from about 2 grilled, roasted, or air-fried con on the cobs
- 1 cup cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped green onions white and green parts
- 1/4 cup diced red bell pepper
- 1 jalapeno seeded and diced
- 1 tablespoon ranch dressing powder
- 1 teaspoon lime juice to taste
Instructions
- Roast, grill, or air-fry the corn on the cob until the kernels are cooked, then when cool enough to handle, cut the kernels off the cob. Do this step ahead of time.
- Mix the corn kernels with the mayonnaise, sour cream, green onions, cheddar cheese, red bell peppers, jalapeno, and ranch dressing powder.
- Add a squirt of lime juice to brighten up the flavor, if desired.
- Chill the dip for 30 minutes before serving, then dig in!
Notes
Chef Jenn's Tips
- This dip can be made up to a day in advance; the flavors just get better!
- Like your dip spicier? Use a serrano chili instead of a jalapeno.
- Use a full-flavored cheese. Sharp cheddar is my favorite but Pepper Jack, Monterey Jack, marble, and even cotija cheeses will all work.
- Sour cream and mayonnaise? Yes, you bet! I am not a big fan of mayo, but when you use half mayo and half sour cream, magical things happen. Trust me!
- Garnish the top with a bit of shredded cheese, a sprinkle of chipotle powder, or some finely chopped cilantro.
Nutrition
Serving: 0.25cup | Calories: 289kcal | Carbohydrates: 12g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 548mg | Potassium: 146mg | Fiber: 1g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 13mg | Calcium: 159mg | Iron: 0.3mg