Out-of-this-World Corn Dip

This addictive corn dip has been my party secret weapon for years, guaranteeing empty bowls and recipe requests every time. The perfect balance of creamy, spicy, and sweet flavors makes it impossible to stop at just one scoop!

I first made this for a last-minute Super Bowl party when I needed something quick but impressive. Now it's requested at every gathering, and I've had friends text me at midnight asking for the recipe after trying it!

Ingredients

• Three 11 oz cans MexiCorn: these already have red and green peppers mixed in which adds color and flavor without extra chopping
• One 7 oz can chopped green chiles: adds mild heat and authentic southwestern flavor
• One 6 oz can chopped jalapeño peppers: provides customizable heat level by adding liquid to taste
• 1/2 cup green onion (chopped): gives fresh flavor and bright color contrast
• 1 cup mayonnaise: creates the creamy base that binds everything together
• 1 cup sour cream: adds tanginess that balances the richness
• 1 teaspoon pepper: enhances all other flavors without overwhelming
• 1/2 teaspoon garlic powder: adds depth without the harshness of fresh garlic
• 16 ounce package shredded sharp cheddar cheese: sharp cheddar provides the most flavor punch
• 23 bags Fritos Scoops corn chips: sturdy enough to hold this hearty dip without breaking

Step-by-Step Instructions

Combining Ingredients:

In a large bowl, add all three cans of drained MexiCorn, the can of chopped green chiles, and the drained jalapeños. Start by adding just a small amount of the jalapeño liquid then taste and adjust for your preferred heat level. The beauty of this recipe is controlling exactly how spicy you want it.

Adding the Aromatics and Creaminess:

Fold in the chopped green onions, making sure they're evenly distributed. Then add the mayonnaise, sour cream, pepper, and garlic powder. Stir gently until all ingredients are well coated with the creamy mixture. The texture should be substantial but still easily scoopable.

Cheese Integration and Chilling:

Add the entire package of shredded sharp cheddar cheese and fold until completely incorporated. Cover the bowl and refrigerate for at least two hours, though overnight is even better as it allows the flavors to fully meld together. The dip will thicken slightly as it chills.

Serving Presentation:

When ready to serve, transfer to a shallow serving dish for easy scooping. Arrange Fritos Scoops around the dip or in a separate bowl alongside. For best flavor, remove from refrigerator about 15 minutes before serving to take the chill off.

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The first time I served this dip at a family gathering, my brother-in-law ate nearly half the bowl himself! Now whenever I bring it to his house, he hides a small container of it in the back of his refrigerator for himself after the party. The combination of sweet corn with the creamy cheese blend creates an almost addictive quality that keeps everyone coming back for more.

Storage Information

This corn dip maintains its quality in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually improve after the first day as they continue to develop. If you notice any separation after refrigeration, simply give it a quick stir before serving again. I often make this dip the night before a party which not only saves time but results in even better flavor.

Customization Options

This recipe welcomes creative adaptations to suit your taste preferences or what you have on hand. For a lighter version, substitute Greek yogurt for the sour cream. Heat lovers can add diced fresh jalapeños or a dash of hot sauce instead of the canned jalapeño liquid. For a smoky variation, add a teaspoon of smoked paprika or use fire roasted corn. During summer months, I often use fresh corn cut from 4-5 cobs instead of canned, which adds wonderful texture and sweetness.

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Serving Suggestions

While Fritos Scoops are the classic pairing, this versatile dip works beautifully with many dippers. Try serving with fresh vegetables like bell pepper strips or celery for a lower carb option. Toasted baguette slices or pita chips offer elegant alternatives for more formal gatherings. This dip also makes an incredible topping for grilled chicken or fish, or stuffed into halved mini sweet peppers as a more sophisticated appetizer. During holidays, I serve it in a hollowed red bell pepper for festive presentation.

Frequently Asked Questions

→ Can I make this corn dip ahead of time?

Yes, you can prepare the dip a day in advance. In fact, chilling overnight enhances the flavors.

→ What chips pair best with this dip?

Fritos Scoops are highly recommended as their sturdy shape perfectly scoops the dip, but tortilla chips also work well.

→ Can I make this dip spicier?

Absolutely! Add more jalapeños or include a pinch of cayenne pepper for extra heat.

→ Is it possible to use fresh corn instead of canned MexiCorn?

Yes, you can substitute fresh or frozen corn mixed with diced red and green peppers for a fresher taste.

→ How long can I store leftovers?

The dip can be stored in an airtight container in the refrigerator for up to three days.