All it took was a three day trip to Nashville to convert me into a country music fan. Almost immediately I was lulled in by the story telling music that spoke to my soul. Seven months later I went to my first outdoor country music concert. Not just any concert, mind you, but a five plus hour concert featuring some of my favorite artists. Hearing Old Dominion, Carly Pearce, Dan and Shay, and Kenny Chesney perform their music live has now made listening to their songs on my headphones or while driving in the car a kind of religious experience. As their words now resonate even deeper into my newly discovered country music loving soul. If I were forty years younger it's quite possible I might find myself on the verge of becoming a country music concert groupie. I suppose I will have to find other ways of putting my growing cowboy boot and cowboy hat collections to good use!
And all it will take is one bite of this slightly addictive, luscious, creamy with a bit of a kick, Corn Dip for you to fall deeply, madly in love with this ultimate summer gathering appetizer. If it were possible for a dip to speak to your soul, this would be the one. Next to the BLT Dip, this may be the most crowd pleasing, standing ovation worthy dip on the blog. I dare you not to love it.
If you are a fan of elote (grilled corn slathering in a spicy, creamy sauce and topped with cojita cheese) you may find yourself being equally smitten with this craveworthy Corn Dip. However, unlike elote and some elote dips, this one is served chilled. Although it uses canned versus grilled (or sautéed) corn, no flavor is sacrificed and it's even easier to make.
Simply served with some scoop style corn chips or Frito Scoops, this will be the Corn Dip everyone will gravitate towards and hover over.
There are several keys to making this chunky dip great. First, you need drain the canned corn (even if it's vacuum sealed), the chopped jalapeños, and chopped green chiles. If you don't, that liquid will create a runny, rather than hefty like texture. Second, you definitely need to use a full-fat sour cream, not a low-fat sour cream. Third, absolutely use a good quality mayonnaise such as Hellman's or Best Foods mayonnaise as it sets up perfectly chilled. And, last but not least, use a thicker cut shredded cheese mixture. Using a three or four cheese blend (preferably a Mexican blend) kicks up the flavor of this Corn Dip up a few more notches (see notes below).
Not counting the time it takes to dice the red pepper and thinly slice the green onions, the dip comes together in less than five minutes. Allowing the Corn Dip to chill in the refrigerator for at least four hours or overnight will allow all of the flavors to develop.
Because the corn dip is served chilled rather than baked in the oven, it's a refreshing appetizer on a hot summer day.
There may be no better way to welcome in the Fourth of July weekend that putting out a bowl of the Corn Dip with piles of tortilla chips or Fritos Scoops. Just like your favorite (country music) songs, more than likely you will put it on repeat and won't tire of enjoying it all summer long.
If you are invited to a potluck this weekend or this summer bring this almost effortless to make Corn Dip! Don't be surprised if it upstages all of the other appetizers! The recipe makes enough to serve 8-10 people.
We may have all had versions of either an elote or corn dip before. Some we may have loved, some we may have found a tad disappointing. However, I am guessing you haven't had one as insanely scrumptious and chunky as this one before. The combination of chopped (mild) green chiles and fire-roasted (hot) jalapeños gives this highly flavorful Corn Dip some great heat that is ever so slightly tempered by the sour cream and mayonnaise.
If, by some chance, you have never had Corn Dip, it's never too late to join the party and become a fan!
And here's to wishing everyone a safe, happy holiday weekend!
Recipe
Corn Dip
Serves 8-10 as an appetizer
Ingredients
3 - 11 ounce cans (936g) whole kernel sweet corn, drained (see notes)
2 - 4 ounce cans (226g) chopped green chiles (mild), drained
4 ounce (113g) can fire-roasted (hot) chopped jalapeños, drained
2-3 green onions (green and white parts), thinly sliced
1 large red sweet pepper, seeds removed, cut into a small dice
1 cup (230 g) good quality mayonnaise (see notes)
1 cup (240g) sour cream (do not use low-fat sour cream)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
16 ounces (454g) thick cut shredded Mexican Cheese or Sharp Cheddar Cheese (see notes)
Scoop style corn chips or Fritos Scoops
Optional: Thinly sliced jalapeño for garnish and/or sprigs of cilantro for garnishing
Directions
1. In a large bowl, mix together the corn, green chiles, jalapeños, green onions, red pepper, mayonnaise, sour cream, Kosher salt, black pepper, and garlic powder. Stir until blended.
2. Add in the cheese and stir until combined.
3. Transfer to your serving bowl. Cover and refrigerate at least 4 hours or overnight.
4. Serve with scoop style corn chips or Fritos Scoops.
5. Leftovers (if there are any), covered and chilled in the refrigerator, will be good for 3-4 days.
Notes: (1) I used Del Monte Summer Crisp Whole Kernel Sweet Corn. Even though it was vacuum packed, I still let it drain in a colander before mixing with all of the other ingredients. (2) Highly recommend using Hellman's or Best Mayonnaise. (3) I used Tillamook's Farmstyle Thick Cut Mexican Cheese, thick cut style, as it contained cheddar, monterey jack, queso quesadilla, and asadero cheeses. If you can't find this, look for another high quality Mexican Cheese blend, a sharp cheddar and monterey jack cheese blend, or use all sharp cheddar cheese. Do not use a finely shredded cheese.
Buckingham Fountain, Chicago, IL (June 2022)
