Easy Traditional Corn Dip (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups sweet corn (fresh, canned, or frozen)
02 -
1 cup sour cream
03 -
1 cup mayonnaise
04 -
1 (8 oz) block of cream cheese, softened
05 -
2 cups shredded cheddar cheese
06 -
1 cup shredded pepper jack cheese
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon smoked paprika
10 -
½ teaspoon chili powder
11 -
Salt and black pepper to taste
→ Additional Mix-ins
12 -
½ cup chopped green onions
13 -
½ cup diced red bell pepper
14 -
1 jalapeño, finely chopped (remove seeds for less heat)
15 -
¼ cup chopped fresh cilantro (optional)
# Instructions:
01 -
If using fresh corn, cut kernels off the cob. For canned corn, drain and rinse it. If using frozen corn, thaw and drain excess moisture. For extra flavor, roast the corn in a hot skillet for 3–4 minutes until slightly charred.
02 -
In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Stir until smooth and well blended.
03 -
Stir in the shredded cheddar and pepper jack cheese. Then, mix in garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Ensure the seasoning blends evenly throughout the mixture.
04 -
Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño. If using cilantro, mix it in at this stage.
05 -
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with additional green onions, cheese, or cilantro before serving.
06 -
Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish and top with extra shredded cheese. Bake for 20–25 minutes until bubbly and golden. Garnish with crumbled bacon and fresh cilantro before serving.