Sandra This Paula Deen Corn Dip is a creamy and cheesy recipe, which is made with Mexican-style corn and green chiles. It’s the perfect party appetizer, ready in about 10 minutes, plus chilling time.
Paula Deen Corn Dip Recipe Ingredients
- 3 (11 ounce) cans Mexican-style corn, drained
- 10 ounces shredded Cheddar cheese
- 1 (8 ounce) container sour cream
- ¾ cup mayonnaise
- 1 (4 ounce) can diced green chiles, drained
- 5 green onions, chopped
- 1 jalapeño pepper, chopped
How To Make Paula Deen Corn Dip
- Combine Ingredients: In a medium bowl, combine the drained Mexican-style corn, shredded Cheddar cheese, sour cream, mayonnaise, drained green chiles, chopped green onions, and chopped jalapeño.
- Mix Well: Stir everything together until it is thoroughly combined.
- Chill and Serve: Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld together before serving.
Recipe Tips
- What is “Mexican-style corn”? This refers to canned corn that is typically packed with diced red and green bell peppers. If you can’t find it, you can use three cans of regular sweet corn and add about 1/2 cup of finely diced red and green bell peppers.
- How to control the spice level? The heat in this dip comes from the jalapeño pepper. For a milder dip, be sure to remove all the seeds and the white membranes from the inside of the jalapeño before chopping it. For a spicier version, leave some seeds in.
- Can I make this ahead of time? Absolutely! This dip is a perfect make-ahead party food. In fact, it’s even better when made a day in advance, as this gives the flavors of the onion, chiles, and cheese more time to meld.
- Can I serve this dip hot? Yes, this dip is also delicious served warm. Simply transfer the mixed dip to a baking dish, top with a little extra cheese, and bake at 350°F for 20-25 minutes, until hot and bubbly.
What To Serve With Corn Dip
This is a classic and addictive party dip that is a crowd-pleaser for any occasion. It is perfectly served with:
- Tortilla chips
- Corn chips (like Fritos)
- Sturdy crackers
- Celery and carrot sticks
How To Store Corn Dip
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It will keep well for up to 4-5 days.
Corn Dip Nutrition Facts
- Serving: 1 serving
- Calories: 297kcal
- Fat: 23g
- Carbs: 17g
- Protein: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. While sharp cheddar is classic, this dip is also fantastic with a Colby Jack, Monterey Jack, or a spicy pepper jack cheese for an extra kick. For the best texture, always shred your own cheese from a block.
Yes, this is a very adaptable recipe. Many people enjoy adding a can of drained and rinsed black beans, some chopped cilantro, or a packet of taco seasoning for a different flavor profile.
Yes. You can substitute the canned corn with about 3 ½ to 4 cups of thawed frozen corn or fresh corn cut from the cob. If using fresh corn, it’s delicious if you grill or roast it first for a smoky flavor.
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Paula Deen Corn Dip Recipe
Description
A classic, creamy, and addictive cold corn dip packed with cheese, green chiles, and jalapeños, perfect for any party or potluck.
Ingredients
Instructions
- In a medium bowl, combine all the ingredients: drained corn, shredded cheese, sour cream, mayonnaise, green chiles, green onions, and jalapeño.
- Stir everything together until it is well mixed.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled with tortilla chips, corn chips, or crackers.
Notes
- The most important tip for the best flavor is to let the dip chill for at least one hour before serving.
- For the creamiest texture and best melt (if you choose to serve it hot), shred your own cheese from a block.
- To control the heat level, be sure to remove the seeds and membranes from the jalapeño for a milder dip.
- This is the perfect make-ahead party dip, as the flavors get even better on the second day.
