This is a fantastic simple, creamy, and tangy southwest corn dip. I made this dish the other day as a snack to take to the beach but we ended up eating all the dip on the drive before we even arrived. Later I used this corn dip as a topping for hotdogs and again loved it. This southwest corn dip is creamy and refreshing and perfect for summer. I plan on making this recipe again for the family reunion potluck since you can easily make this in larger quantities for fairly cheap which is perfect for a crowd.
Southwest corn dip can be eaten by itself as a side dish, served with Fritos scoops, added on top of hotdogs and baked potatoes or used in texmex version of a chipotle style knock off bowl.
How to serve? You can either serve cold or hot. If serving warm put the corn dip in an oven safe dish and bake at 350 for 20 – 30 minutes or until warm, cover with cheese before baking for a melted cheese topping.
This recipe will result in a dip with more corn and than dressing which I personally prefer. If you are looking for a more liquid corn dip you can cut back on the amount of corn in the recipe or make more of the dressing. If you plan on serving this warm I would suggest having more liquid in the dip so it doesn’t dry out too much while baking.
Southwest Corn Dip
Creamy tangy corn dip that can be eaten plain, served with chips, added on top of hotdogs and baked potatoes, or used in a chipotle style knock off bowl.
Ingredients
Optional
Instructions
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Drain corn well and set aside
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Mix together wet ingredients in one bowl and dry ingredients in another bowl
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Combine all ingredients
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Fold drained corn into mixture
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If serving cold: refrigerate for at least 30 minutes before serving
If serving warm: bake at 350 for 20-30 minutes
