Southwest Corn Dip is a creamy corn dip that only takes about 10 minutes to make. It’s the ideal Southwest Dip recipe to prepare ahead of time. Simply stir together the corn and other simple ingredients then chill the yummy corn dip until you’re ready to serve it.
The base for this corn dip recipe is three cans of Southwest Corn with poblano and red peppers.
Sometimes this is called Mexicorn, but either way, it’s the same product.
If you can’t find Southwest Corn, you can use three cans of whole kernel corn and one can of diced red peppers.
Be sure to drain the corn and the peppers so that your dip will be thick and not runny.
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Key to Success #1 – Drain the Corn Well
This easy corn dip starts with three cans of Southwest Corn with poblano and red peppers.
Before adding the corn to the dip, be sure to drain the liquid from the cans.
You can pour the corn into a colander, use a strainer cap over your can, or even use the can lid to strain the liquid.
I have a collapsible colander that I use for many tasks, including draining cans.
It’s an easy way to make sure you lose any pieces and it collapses to take up less storage space.
If you have a small kitchen with limited storage, this can be a great option for the traditional larger strainers.
Strainer caps are made of silicone and fit right over the top of the can.
You turn the can over to drain off the liquid.
Sometimes these caps can be tight and difficult to put on the can, but they tend to loosen up over time.
Key to Success #2 – Chop the Green Onion and Cilantro
The only chopping that you have to do for this simple recipe is the green onions and the cilantro.
Use about three green onions, but you can add more or less to your personal preference.
We’ll be using both the green and white parts of the green onion.
Especially for the white part, you’ll want to finely dice the onion so that the flavor is not overpowering.
Wash the green onions then use a sharp knife on a flexible cutting board to slice the green onions.
You can skip the cilantro if you don’t like it, but I think it adds a great flavor to this easy corn dip recipe.
Finely chop the cilantro so that the flavor won’t be too intense throughout the corn dip.
Stir the green onion and cilantro in with the remaining dip ingredients until the mixture is just combined.
Key to Success #3 – Chill For Several Hours Before Serving
After you combine the corn dip, refrigerate it for a few hours to allow the flavors to develop.
As the dip chills in the fridge, it will thicken up to creamy perfection.
If you don’t have time to wait a few hours for the dip to chill, it will still be perfectly yummy.
I just think giving it a little bit of time to rest makes it that much better.
Make your dip in a serving bowl that has a matching lid so that you can store your dip in the same container.
Pyrex makes a set of glass serving and storage bowls that perform double-duty in the kitchen.
Save this Southwest Corn Dip recipe to your favorite Chip and Dip board or your Appetizers board.
Southwest Corn Dip
Ingredients
- 3 cans 15 oz each Southwest Corn, drained
- 3/4 cup mayonnaise
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3 green onions diced
- 1/4 cup fresh cilantro finely chopped
- 1 tsp cumin
- 1 tsp cayenne pepper to taste
Instructions
- Stir all ingredients together. Chill 2-3 hours until ready to serve.
- Serve with Fritos Scoops or tortilla chips.
Equipment
Nutrition
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