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Corn Dip

A creamy and bright corn dip that's easy to make and perfect for parties or snack time.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Dip, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can corn, drained
  • 1 cup cream cheese, softened Can substitute with reduced-fat cream cheese for a lighter dip.
  • 1 cup shredded cheddar cheese Adjust quantity based on the sharpness of the cheddar.
  • 1/2 cup mayonnaise Can substitute with plain Greek yogurt for a lighter alternative.
  • 1/4 cup diced red bell pepper Chopped small for even distribution.
  • 1/4 cup diced green onion Sliced thinly for better mixing.
  • 1 teaspoon chili powder Adjust based on spice preference.
  • Salt and pepper to taste

Method
 

Preparation
  1. Drain the corn well and set it aside in a bowl.
  2. In a mixing bowl, combine the cream cheese and mayonnaise until smooth.
  3. Add in the drained corn and stir to mix.
  4. Fold in the shredded cheddar cheese until evenly distributed.
  5. Stir in the diced red bell pepper and diced green onion.
  6. Add chili powder and season with salt and pepper. Mix until combined.
  7. Transfer to a serving dish or airtight container and chill in the refrigerator for at least one hour before serving.
  8. When ready to serve, let the dip sit at room temperature for a few minutes or serve cold.

Notes

The dip can keep in the fridge for up to 4 days. If you want to freeze it, do so in a freezer-safe container for up to 1 month.