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–+ servings
creamy sour corn dip

Corn Dip with Sour Cream

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 medium mixing bowl
  • 1 mixing spoon or spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Cutting board
  • 1 Chef's knife
  • 1 serving bowl
  • 1 Plastic wrap or lid

Ingredients
  

  • 2 cup canned corn kernels drained
  • 1 cup sour cream full-fat
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese sharp
  • 0.5 cup diced red bell pepper
  • 0.5 cup sliced green onions
  • 1 can diced green chiles 4 ounces; drained
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon salt or to taste
  • 0.25 cup chopped fresh cilantro optional

Instructions
 

  • Add the drained corn, sour cream, and mayonnaise to a medium mixing bowl.
  • Stir in the shredded cheddar cheese until evenly combined.
  • Add the diced red bell pepper, sliced green onions, and diced green chiles to the bowl.
  • Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper, and salt.
  • Mix everything thoroughly until all ingredients are well incorporated and the dip is uniform.
  • Fold in the chopped fresh cilantro, if using.
  • Taste and adjust seasoning with additional salt or spices as desired.
  • Cover the bowl tightly with plastic wrap or a lid.
  • Refrigerate the dip for at least 30 minutes to allow the flavors to meld.
  • Transfer to a serving bowl and serve chilled with tortilla chips, crackers, or fresh vegetables.

Notes

For best flavor, let the dip rest longer (up to several hours or overnight) so the seasonings fully develop, and always taste again before serving in case it needs a pinch more salt or spice. You can easily customize the heat by adding minced jalapeño, a dash of hot sauce, or using pepper jack cheese instead of cheddar. If the dip seems too thick after chilling, loosen it with an extra spoonful of sour cream, and if it’s too thin, stir in a bit more shredded cheese or corn. Keep the dip refrigerated and avoid leaving it at room temperature for more than 2 hours, and stir well right before serving to redistribute any liquid that has separated.
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