Cowboy Corn Dip
This creamy Cowboy Corn Dip blends sweet Mexicorn, spicy green chiles, and smoky bacon with cheddar cheese and green onions for a flavorful, crowd-pleasing appetizer perfect for parties.
Equipment
- 1 medium bowl for mixing ingredients
Ingredients
- 2 11 oz each cans Mexicorn or Southwest Corn, drained
- 1 4 oz can diced green chiles
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 cup bacon cooked and crumbled
- 1 1/2 cups cheddar cheese grated
- 1/4 cup green onions sliced
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the drained Mexicorn, diced green chiles, sour cream, mayonnaise, and garlic powder.
- Add the cooked and crumbled bacon, grated cheddar cheese, and sliced green onions; stir until well combined.
- Season the mixture with kosher salt and freshly ground black pepper to taste.
- Chill the dip until ready to serve.
- Before serving, optionally top with additional green onions for garnish.
- Enjoy cold as a flavorful appetizer or party dip.
Notes
- Use fresh green onions for garnishing to add extra crunch and flavor.
- Make ahead and refrigerate for at least 1 hour to let flavors meld.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a spicier dip, add chopped jalapeños or hot sauce.