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Corn Dip
how to make crack corn dip
Course Appetizer
Cuisine American
Keyword corn, corn dip, dip
Prep Time 6 minutes minutes
Total Time 6 minutes minutes
Servings 10
Calories 347kcal
- 2 cans Southwest corn
- ½ cup green onions
- ¾ cup mayo
- ¾ cup sour cream
- 16 ounces pepper jack cheese
Drain the corn from the can juices.
Finely chop up the green onion.
Shred the pepper jack cheese (if it’s not already).
In a large mixing bowl, stir together the corn, mayo, sour cream, green onion, and cheese.
Taste and add any spices or seasoning you feel it needs.
Serve cold with tortilla chips or sliced vegetables like bell peppers.
- You can add a few more spices and seasonings if you want, like garlic powder, cayenne, salt and pepper.
- Leftover corn dip can be stored covered in the refrigerator for at least 5 days.
Calories: 347kcal | Carbohydrates: 8g | Protein: 13g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 471mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 362mg | Iron: 1mg