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5
from 1 vote
Corn Crack Dip
An easy recipe for crack corn dip. This Mexican corn dip has only a few simple ingredients and can be made in minutes!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer
Cuisine:
Mexican
Keyword:
crack corn dip
Servings:
10
servings
Author:
Team MKGF
Ingredients
2
11-ounce
cans corn, drained
1
6-ounce
can of chopped jalapeño peppers, drained
1
small
red pepper, diced
3/4
cup
mayonnaise
1
cup
sour cream
2
cups
cheddar cheese, shredded
1/2
cup
green onions, chopped
1
tsp
garlic powder
1
small
fresh jalapeños for garnish, optional
1
bag
corn chips for serving
US Customary
-
Metric
Instructions
In a large mixing bowl, combine all the ingredients together.
Mix well until all the ingredients are fully combined.
Cover with plastic wrap and chill for at least two hours.
Transfer to a serving dish and top with fresh jalapeño slices and serve with corn chips.
Store leftovers in an air-tight container in the refrigerator.
Notes
To ensure your dip is nice and thick, drain all of the liquids from the canned ingredients.
For a little extra flavor, add 1/2 cup of cooked and crumbled bacon.
You can also use Southwest Corn or Mexicorn instead of regular corn and red peppers.
You can substitute canned green chilies for the jalapeños.
Store leftovers in an air-tight container in the refrigerator.
Mama says, "always check your labels!"
Nutrition
Serving:
1
serving
|
Calories:
257
kcal
|
Carbohydrates:
3
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.03
g
|
Cholesterol:
43
mg
|
Sodium:
265
mg
|
Potassium:
83
mg
|
Fiber:
0.3
g
|
Sugar:
1
g
|
Vitamin A:
664
IU
|
Vitamin C:
11
mg
|
Calcium:
189
mg
|
Iron:
0.2
mg