Description
A creamy and flavorful crack corn dip combining southwest-style corn, fire-roasted tomatoes, jalapeños, and sharp cheddar cheese blended with a savory spiced mayo and sour cream dressing. Perfect for parties or casual snacking.
Ingredients
Scale
Main Ingredients
- 2 (15-ounce) cans southwest-style corn, drained
- 1 (10-ounce) can fire-roasted diced tomatoes, drained
- 1 (4-ounce) can diced jalapeños, drained
- 2 cups shredded sharp cheddar cheese
- ¼ cup sliced green onions
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon chili powder
Instructions
- Combine main ingredients: In a large bowl, add the drained southwest-style corn, fire-roasted diced tomatoes, diced jalapeños, shredded sharp cheddar cheese, and sliced green onions. Mix these together gently.
- Prepare the dressing: In a separate small bowl, whisk together mayonnaise, sour cream, salt, garlic powder, onion powder, dried parsley, black pepper, and chili powder until the mixture is smooth and well combined.
- Mix the dressing with vegetables: Pour the dressing over the corn and tomato mixture. Stir thoroughly until all ingredients are evenly coated with the creamy dressing.
- Serve or chill: Serve the dip immediately for best freshness or cover and refrigerate for a few hours to let the flavors meld for an enhanced taste.
Notes
- This dip can be served with tortilla chips, crackers, or fresh vegetables.
- Adjust jalapeño quantity to control the spiciness level.
- Make ahead and refrigerate for a day to deepen the flavors.
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
Keywords: crack corn dip, corn dip, party dip, southwestern dip, cheese dip, easy dip recipe, no cook dip
