Spicy Corn Dip 🌽
Corn dip is one of my faves and go to’s for parties because you can make it the day before, it’s super easy to make, and it can be served cold or warm (depending on your preference)— making it perfect for get togethers, on game day, or at any of your holiday parties! 🎄🎅
In my most recent Youtube vlog, I walk you through the entire process of how I like to make my Corn Dip as well as my go to Buffalo Chicken Dip recipe!
The full recipe for the Corn Dip is listed below, or you can check out my vlog to get a step by step walk through of both dip recipes by clicking the video below! 👇
A few corn dip notes before we get into the recipe:
This needs to chill in the fridge for at least 5 to 6 hours, but I honestly think it tastes WAY better if you make it the night before. So just keep that in mind when you’re trying this recipe at home!
This is technically optional, but I also think this dip truly tastes the best when you serve it with Fritos Scoops! Call me crazy, but I swear it makes a huge difference 🤣🤷♀️
And I typically serve corn dip cold, but you could totally put it in a crockpot to heat it up too if that’s more of what you like 🤎
You will need:
2 cans mexi corn, drained
If you can’t find mexi corn, just use regular corn but make sure to add in some extra spices if you like things on the spicier side 🌶️8oz. sour cream
3/4 cup mayo
2 cups shredded Mexican cheese
1-2 small cans of green chilies
1 small can chopped jalapeños, optionally
Instructions:
Start by draining your cans of corn and then measure out the rest of your ingredients.
Pour everything into a bowl and mix it together really well.
Once it’s fully mixed, let it chill in the fridge for at least 5 to 6 hours, but ideally overnight— It tastes better the longer it sits.
Serve up with the large Frito scoops. Delish! 🌽🌶️🤩
