Crack Corn Dip
This easy and flavorful Crack Corn Dip is a crowd-pleaser perfect for any gathering. It's made with simple ingredients like sweet corn, Rotel, green chiles, sour cream, mayonnaise, and sharp cheddar cheese. It's creamy, tangy, and slightly spicy.It's the ultimate appetizer to serve with chips, crackers, or fresh veggies. You can even turn it into a topping for nachos or tacos. The recipe is quick to prepare, taking only 10 minutes of prep time. It's best served cold after chilling in the fridge for a bit.
Ingredients
- 1 can 15 oz Southwest corn (drained)
- 1 can 10 oz Rotel (diced tomatoes and green chillies)
- 1 can 4 oz chopped green chiles
- 1 cup sour cream
- 1 packet garlic powder
- 1 packet onion powder
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup chopped cilantro
- ½ cup mayonnaise
- 1 fresh jalapeño chopped (optional for heat)
- Ground black pepper to taste
Instructions
Prep the ingredients
- Drain the canned corn and Rotel. You want the dip to have the perfect consistency, so ensure everything is well-drained. Chop the cilantro, and if you're using fresh jalapeños, chop them finely, too.
Combine the base
- In a large mixing bowl, combine the drained corn, Rotel, and chopped green chiles. Add in the sour cream, mayonnaise, garlic powder, and onion powder. Stir everything together until thoroughly combined.
Add the cheese
- Fold in the shredded sharp cheddar cheese. The cheese will melt slightly into the dip, giving it that creamy, cheesy goodness.
Season it right
- Sprinkle in some ground black pepper for seasoning. Don’t forget to taste test! You can always add a little more salt or pepper, depending on your preferences.
Add the cilantro and jalapeños
- Add the chopped cilantro for an extra burst of flavor and colour. If you like a bit of heat, add the jalapeños.
Chill and serve
- If you have time, let the dip chill in the fridge for 30 minutes to allow the flavours to meld. But if you're short on time, you can serve it immediately with your favourite chips or fresh veggies!