Mexican Corn Dip

Total Time

Prep: 15 min. + chilling


8-10 servings

Updated: Jun. 30, 2023
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.


  • 2 cups shredded cheddar cheese
  • 1 can (11 ounces) yellow and white whole kernel corn, drained
  • 1 can (11 ounces) Mexicorn, drained
  • 4 ounces pepper Jack cheese, shredded
  • 1/4 cup chopped green onions
  • 1 can (4 ounces) chopped green chiles
  • 1 jalapeno pepper, seeded and chopped
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/8 teaspoon sugar
  • Additional chopped green onions, optional
  • Tortilla or corn chips


  1. In a large bowl, combine the first 7 ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 330 calories, 26g fat (11g saturated fat), 54mg cholesterol, 605mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 10g protein.