Here’s a creamy, crowd-pleasing Southwest Corn Dip—perfect for parties, game day, or snacking 🌽🧀🌶️
🌽 Southwest Corn Dip
Ingredients
- 1 (15 oz) can whole kernel corn, drained (or 1½ cups frozen corn, thawed)
- 1 (8 oz) package cream cheese, softened
- ½ cup sour cream
- 1 cup shredded Mexican-blend cheese (or cheddar)
- 1 small jalapeño, finely diced (optional)
- ½ cup diced red bell pepper
- ¼ cup green onions, sliced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt & black pepper, to taste
Instructions
- In a medium bowl, mix cream cheese and sour cream until smooth.
- Stir in corn, shredded cheese, jalapeño, bell pepper, green onions, and all seasonings.
- Mix until fully combined.
- Cover and refrigerate 1–2 hours to let flavors blend.
- Serve cold with tortilla chips, crackers, or veggie sticks.
🔥 Optional Warm Version
- Transfer dip to an oven-safe dish.
- Bake at 350°F (175°C) for 20–25 minutes until bubbly.
- Sprinkle extra cheese on top before baking if desired.
🌟 Tips & Variations
- Add black beans for extra heartiness
- Stir in crumbled cooked bacon
- Use roasted corn for smoky flavor
- Top with fresh cilantro or a squeeze of lime
If you want, I can also share a slow-cooker version, a lighter version, or a spicy street-corn (elote) twist 😄
