Description
Fiesta Corn Dip is a flavorful, creamy, and mildly spicy dip made with sweet corn, bell pepper, jalapeño, and a blend of cream cheese and Greek yogurt. This easy no-cook dip is perfect for parties, snacks, or as a topping for chicken or shrimp, delivering a festive touch to any gathering.
Ingredients
Scale
Vegetables and Herbs
- 2 cans (15 ounces each) corn, drained
- 1/2 red bell pepper, seeds removed and diced
- 1/2 tablespoon freshly chopped jalapeño, seeds removed (adjust to taste)
- 2 tablespoons freshly chopped cilantro
- 2 green onions, thinly sliced
Dairy
- 4 tablespoons chive and onion cream cheese, softened
- 1/4 cup plain Greek yogurt
Spices and Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Instructions
- Combine Ingredients: In a medium bowl, add the drained corn, diced red bell pepper, chopped jalapeño, softened cream cheese, Greek yogurt, salt, black pepper, cumin, chili powder, chopped cilantro, and sliced green onions. Gently stir all ingredients together until well combined and evenly coated.
- Chill to Marinate: Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 3 hours. This resting period allows the flavors to meld together and enhances the taste of the dip.
- Serve: Once chilled, serve the fiesta corn dip with your favorite tortilla chips or corn chips. It can also be spooned over grilled chicken or shrimp for an added burst of flavor. Enjoy this vibrant, creamy dip at your next gathering!
Notes
- Adjust the amount of jalapeño according to your preferred spice level.
- For a smoother texture, you can lightly mash some of the corn before mixing.
- This dip keeps well covered in the refrigerator for up to 3 days.
- Substitute chive and onion cream cheese with plain cream cheese if unavailable, adding a pinch of onion powder for flavor.
- Pair with fresh tortilla chips or crudités for variety.
