Creamy Corn & Jalapeño Dip

This creamy, cheesy corn dip is the ultimate summer snack—perfect for boat days, beach snacks, and casual get-togethers. It’s loaded with sweet corn, smoky grilled kernels, spicy jalapeños, and a cool, tangy base. Not the healthiest option on the table, but definitely one of the most addictive. Best served chilled with Fritos for scooping.

Serves group of 10-13 for an appetizer

Ingredients

• 3 (11 oz) cans MexiCorn (sweet corn with diced red & green peppers), drained

• 2–3 ears of fresh grilled corn, kernels cut off (or substitute with 1 lb frozen fire-roasted corn)

• 1 (7 oz) can chopped green chiles, drained

• 1 (6 oz) can chopped jalapeño peppers, drained

• ½ cup green onions, finely chopped

• 2 cups of shredded Mexican cheese blend

• 1 cup mayonnaise (I usually add a little less, to taste)

• 1 cup sour cream (also a little less, depending on preferred creaminess)

• 1 tsp black pepper

• ½ tsp garlic powder

• 2-3 bags of Fritos, for serving

Instructions

1. Combine all ingredients in a large mixing bowl:
   In a large bowl, add the MexiCorn, grilled or fire-roasted corn, green chiles, jalapeños, green onion, mayonnaise, sour cream, pepper, garlic powder, and shredded cheese.

2. Mix until well combined:
   Stir the ingredients together until everything is evenly coated and mixed. Adjust the mayo, sour cream, or seasoning to your taste.

3. Chill before serving (optional):
   For best flavor, cover and chill in the fridge for at least 30 minutes to let the flavors meld. However, it can also be served immediately at room temperature.

4. Serve with Fritos:
   Transfer to a serving bowl and serve with Fritos for dipping. Enjoy!!!