Corn Dip is a party staple, but I haven’t yet had one that competes with this version. See, with this Cowboy Corn Dip it’s not just about the corn, it’s also about zesty and bold flavor that’s all folded into an oh-so-creamy base. It’s one of those addictive dips that keeps people hovering around the table (and earns you some rave reviews once the bowl has been scraped clean).
This is a chilled dip, so you have little more to do here than stir a few ingredients together and reap the rewards of your efforts. And there aren’t any fancy or hard-to-find ingredients either, just a handful of simple things combined in the perfect way. You might think it all starts with corn, but you’d be wrong. It starts with Mexicorn (which is sometimes called Southwest Corn and is really just corn mixed with peppers). You can find it on your grocery store shelves in the canned food aisle.
That Mexicorn is mixed with some green chiles, a little garlic powder, crumbled bacon, cheddar cheese, and green onion, and folded into some sour cream and mayonnaise. Easy, but incredibly delicious! And it’s perfect with corn or tortilla chips.
It’s an unassuming dip – you wouldn’t think much of it at first glance, but one bite and you’ll be totally hooked by that bold flavor that isn’t quite a kick. It’s cool and creamy and sure has a tendency to steal the show.
Cowboy Corn Dip
10m prep time
1 cook time
- 2 (11 oz each) cans Mexicorn or Southwest Corn, drained
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 cup bacon, cooked and crumbled
- 1 1/2 cups cheddar cheese, grated
- 1/4 cup green onions, sliced
- Kosher salt and freshly ground black pepper, to taste
- In a medium bowl, stir together the corn, chiles, sour cream, mayonnaise, garlic powder, bacon, cheddar, and green onions until well combined. Season to taste with salt and pepper.
- Chill until ready to serve, then top with additional green onions before serving, if desired. Enjoy!
Recipe adapted from An Affair From the Heart.