Cold Corn Dip

This cheesy corn dip comes together in just five minutes with minimal work. Just stir everything together and serve with tortilla chips.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 115kcal

Author Karly Campbell

Ingredients

30 ounces canned corn drained
10 ounces diced tomatoes with chiles drained
6 ounces sharp cheddar cheese freshly shredded
1/4 cup mayonnaise
1/4 cup sour cream
1 small jalapeno seeded and minced
1/2 cup minced cilantro
1/3 cup diced red onion
1/2 lime juiced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt

Instructions

Add all of the ingredients to a medium mixing bowl and stir well to combine. Taste and add more salt or lime juice if needed.
Serve immediately with tortilla chips or crackers.
Store covered in the fridge for up to 3 days.

Notes

This recipe makes a large bowl of corn dip. If you aren't feeding a crowd, halve the recipe.

Feel free to make this extra spicy with more jalapeno or more mild with less/no jalapeno.

You'll find diced tomatoes with green chiles in most grocery stores in the US under the brand name Ro*Tel. We use the original version, but there are mild and hot versions available as well.

Nutrition