Is this corn dip spicy?

This dip is very flavorful from the ranch, chili powder, cumin, and red bell pepper. However, it is not spicy-hot. If you like spicy hot dips, you can add a fresh, finely diced, seeded jalapeno. (Make sure to wear gloves or very, very thoroughly wash your hands after dicing the jalapeno. And under no circumstances should you attempt to put in your contacts (even after a few hours) after handling jalapenos, lol.)

Can I use fresh or frozen corn?

Yes! If frozen, make sure the corn is thawed and gently squeeze out any excess water. If using fresh corn, make sure the corn is cooked first. (My favorite way to cook fresh corn on the cob is in the microwave .)

How Long can this dip sit out on the counter?

For food safety reasons, Mayonaise-based recipes should not be left at room temperature for longer than 2 hours. (So if you serve it chilled from the fridge, I would put it away at the end of hour three.)

How Can I Make this dip Healthier?

You can use low-fat mayo and sour cream to lighten up this dip. You can also replace the sour cream with plain Greek yogurt. You might also consider cutting the amount of the shredded cheese in half. Add fiber with black or garbanzo beans.

Is this Mexican Corn Dip eaten Warm or Cold?

You can serve this corn dip straight from the fridge or let it come to room temperature. I prefer it cool, but others like it warmed in the microwave. (If warming in the microwave, heat for 1 to 2 minutes at a time, stirring in between, until the desired temp is reached. You do not want to overheat this dip.) Try it both ways and see what you prefer.

Can the leftovers be frozen?

I do not recommend freezing the leftovers. The mayonnaise and sour cream will separate upon defrosting.

Easy Corn Dip

Description

This creamy Mexican Corn Dip is a crowd-pleaser! Made with corn, cheese, and a blend of Mexican spices, the dip comes together in minutes. Serve with tortilla or corn chips; it is addictively delicious!

Ingredients

Units Scale

30 oz of mexi-corn (drained)
1/2 cup mayonnaise
1 cup sour cream
2 teaspoon ranch seasoning
2 teaspoon cumin
2 teaspoon chili powder
1 1/2 cup shredded cheese
Juice of 1/2 lime
Salt and pepper to taste
Optional 1/4 cup finely diced red pepper and/or 1/8 cup of cilantro

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Instructions

Mix all the ingredients together, cover, and place in the fridge for a minimum of 2 hours before serving.

Notes

Make sure to drain the corn well.

Nutrition

Serving Size: 1/4 cup
Calories: 97
Fat: 7
Carbohydrates: 8
Fiber: 1
Protein: 2

Keywords: easy corn dip, corn dip, mexican corn dip