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Mexicorn Dip

A warm, cheesy dip with a hint of spice, perfect for scooping up with crispy tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz of corn, drained
  • 1 cup cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 packet taco seasoning
  • 1/2 cup diced green onions
  • 1/4 cup diced jalapeños optional

Equipment

  • Medium mixing bowl
  • Oven-safe baking dish
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy.
  3. Stir in the drained corn until well incorporated.
  4. Add the shredded cheddar cheese and taco seasoning to the mixture.
  5. Fold in the diced green onions and optional jalapeños.
  6. Transfer the dip mixture into an oven-safe baking dish and spread it evenly.
  7. Bake in the preheated oven for 20 minutes.
  8. Remove from the oven and let it cool slightly. Serve warm with tortilla chips.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.