Corn Salad Chip Dip Recipe

Salty fried potatoes in any form are my favorite form. Chips are a snack that doesn’t last long in my house, so we have a rule that we only buy if we have a planned meal that they will go with… Which, makes me often think of ways to incorporate this favorite snack into meals with friends and family! Chips belong with dips. And, this creamy and cheesy Jalapeno Corn Salad Chip Dip will not last long at your next summer BBQ or potluck! Serve with corn chips and a tasty Summer-time cocktail before a dinner under the stars.

Corn Salad Chip Dip Recipe

This recipe makes approximately 7 cups of dip which will feed a crowd. If you have a smaller group, just halve the recipe! The great thing about this mixture is you can adjust the spice to your comfort level by adding more or removing as needed.

Corn Salad Dip Ingredients:

• 2 Bags of Frozen Corn (12 oz each, 24 oz total)
• 3 tablespoons butter
• 16 ounces of shredded Mexican blend cheese (cheddar would also work)
• 16 ounces (or two 8 ounce packages) of cream cheese (room temp)
• 1 cup sour cream
• 2-4 Jalapenos depending on your desired spice level (finely diced)
• 2 Teaspoons Garlic Powder
• 1/2 Teaspoon Ancho Chile Powder
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Cumin
• Salt & Pepper to taste (do not overdo salt as this will be eaten with salted chips)

Directions:

1. In a large frying pan over medium-high heat, add butter, corn, and spices. Cook the corn and spices together until corn is slightly charred. You can achieve this by letting the corn sit in one place for a time before stirring. Don’t let it burn, but get a little darkness to the kernels. Set aside to let cool.
2. In a large mixing bowl add cream cheese, sour cream, finely diced Jalapeno, and shredded cheese. Mix with a hand mixer.
3. Add in cooled corn and mix with large spoon. Add salt and pepper to taste. Remember that you’ll be serving with salted chips, so don’t overdo the salt content.
4. Garnish with a slice or two of jalapeno and serve with corn chips!

Jalapeno tips: 

• Cut with gloves or a plastic bag on your hand to avoid getting the oils on your hands and transferring to more sensitive areas.
• Scrape out seeds and white pith to reduce potential heat levels a bit.

Change it up!

This is a fun recipe to put your own spin on. Don’t like Jalapenos? Change them out for some Poblano peppers instead! Want to add a pop of freshness? Add in some cut tomatoes to brighten up the dish.

Let me know what you would do to add your own special twist to this Corn Salad Dip recipe in the comments!