Cowboy Corn Dip
A creamy, tangy, and crowd-pleasing dip that combines corn, cheese, and jalapeños, perfect for parties and potlucks.
Ingredients
Dairy ingredients
- 1 cup cream cheese, softened Room temperature for easy mixing
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese Sharp or mild based on preference
Vegetables and Flavorings
- 1 can corn, drained (15 oz common size) Canned is convenient; use roasted or fresh corn if you prefer
- 1/4 cup diced red onion Milder and colorful; substitute green onion if you like
- 1/4 cup diced jalapeños Fresh or pickled; pickled adds tang, fresh adds brightness and heat
- 1 tablespoon lime juice Fresh is best
- Salt and pepper to taste
For serving
- Tortilla chips, crackers, and fresh vegetables For serving
Instructions
Preparation
- Soften the cream cheese so it mixes smoothly. Put it in a mixing bowl and add the sour cream and mayonnaise.
- Beat or stir until the mixture is uniformly smooth and creamy.
- Fold in the drained corn, shredded cheddar, diced red onion, and jalapeños.
- Stir in the lime juice and season with salt and freshly ground black pepper. Taste and adjust seasoning.
- Transfer the dip to a serving dish and cover. Refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled with tortilla chips, crackers, or fresh vegetable sticks.
Notes
For lower sodium, look for no-salt-added canned corn and reduce added salt. To cut dairy, see the Variations section for vegan swaps.