This Out-of-this-World Corn Dip is the perfect combination of sweet and spicy, making it an ideal appetizer for any gathering.

Scale

3 (11-ounce) cans Mexican-style corn with red and green peppers

drained

1 (7-ounce) can chopped green chiles

drained

1 (6-ounce) can chopped jalapeño peppers

drained and liquid reserved

1/2 cup green onion

chopped

1 cup mayonnaise

1 cup sour cream

1 teaspoon pepper

1/2 teaspoon garlic powder

1 (16-ounce) package sharp cheddar cheese

shredded

corn chips

to taste

for serving

In a large mixing bowl, combine the drained Mexican-style corn, chopped green chiles, chopped jalapeño peppers, and chopped green onions.
In another bowl, blend the mayonnaise, sour cream, pepper, and garlic powder until smooth.
Add the mayonnaise mixture to the corn mixture and stir well to combine.
Fold in the shredded sharp cheddar cheese and mix until evenly distributed.
Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for 30 minutes or until bubbly and golden on top.
Serve warm with corn chips for dipping.

For extra heat, you can add more jalapeños or hot sauce to the mixture. This dip is best served fresh but can be refrigerated for a few days.

Keywords: corn dip, spicy appetizer, Mexican-style corn, cheddar cheese, party food