Creamy Southwest Corn Dip
This quick and easy Creamy Southwest Corn Dip can be served warm or chilled! Unlike many corn dip recipes, this recipe doesn’t use mayonnaise. Instead, it uses canned Southerwest-flavored corn kernels that are seasoned with poblano and red peppers, cream cheese, sour cream, cheddar cheese, Rotel tomatoes and taco seasoning for a zesty and rich Southwest flavor.
Variations
- For the creamy version, use a hand mixer to combine the ingredients
- If you like a “chunky” corn dip, mix the ingredients by hand
- Want more spice? Add another package of taco seasoning and/or ground smoked paprika or cayenne pepper
- Serving it warm? Place the dip in an oven-safe dish, heat on the middle rack, uncovered, at 325°F for 15 minutes or so
- Serving it chilled? Let the dip rest in the refrigerator, covered, for 15 minutes then garnish and serve
- Serve this zesty dip as a tortilla roll-up; spread corn dip over a flour tortilla, roll the tortilla, then slice into ¼” inch rounds
The beauty of this creamy corn dip is that it can not only be served as a dip, but also as a side dish with your other Mexican or Tex-Mex foods. This pairs beautifully with Sour Cream Enchilada Casserole, Tamale Pie Casserole or Texas Chili. Create a full Mexican or Tex-Mex menu with Mexican Salad with Chipotle Honey Vinaigrette, Charro Beans, Easy Mexican Rice, Sweet Corn Tomalito and Tex-Mex Con Queso with a chilled Michelada and you’ve got a full blown Fiesta at your dinner table!
Ingredients for Southwest Corn Dip
- Canned corn – I use Del Monte brand Whole Kernel Southwest Style Corn with Poblano and Red Peppers
- Cream cheese – room temperature
- Sour cream
- Green onions or chives – chopped
- Taco Seasoning packet – I use McCormick Original Taco seasoning but any brand of taco seasoning will work
- Rotal tomatoes – drained
- Garlic powder
- Smoked paprika (optional)
- Salt and Pepper to taste
This corn dip is easy to make and tastes better after its rested awhile. Serve with tortilla chips or scoop-style corn chips.
How to make Corn Dip (Chilled or Warm)
- Place all the ingredients into a big mixing bowl and combine well. If you want a chunky version, mix it by hand. If you want the recommended creamy corn dip, use a hand mixer.
- If you’re serving it chilled, refrigerate it, covered, for about 15 minutes, transfer to a serving bowl, garnish with chopped green onions and/or a sprinkle of smoked paprika.
- If you’re serving it warm, transfer to an oven safe baking dish, place on the middle rack, uncovered, for about 15 minutes at 325°F
Storage and Make Ahead
Store dip in an airtight container in the refrigerator for up to 7 days. If you want to reheat it, I recommend a few seconds in the microwave, stirring halfway through.
Creamy Southwest Corn Dip
Equipment
- Hand mixer
Ingredients
- 2 -15 oz. cans Southwest Style Whole Corn Kernels , drained
- 8 ounces cream cheese , softened
- 16 ounces sour cream
- 8 ounces sharp cheddar cheese , shredded
- ⅓ cup green onions , finely chopped
- 2 packets taco seasoning
- 1 -10 oz. can Rotel tomatoes , drained
- ¼ teaspoon garlic powder
- smoked paprika , optional
Instructions
- Chop the green onions; add all the ingredients to a large mixing bowl and combine with a stand mixer.2 -15 oz. cans Southwest Style Whole Corn Kernels, 8 ounces cream cheese, 16 ounces sour cream, 8 ounces sharp cheddar cheese, ⅓ cup green onions, 2 packets taco seasoning, 1 -10 oz. can Rotel tomatoes, ¼ teaspoon garlic powder, smoked paprika
- For the best flavor, cover and allow to rest for 15 minutes in the refrigerator; garnish and serve
