Corn Dip

how to make crack corn dip

Course Appetizer

Cuisine American

Keyword corn, corn dip, dip

Prep Time 6

Total Time 6

Servings

Calories 347kcal

Drain the corn from the can juices.
Finely chop up the green onion.
Shred the pepper jack cheese (if it’s not already).
In a large mixing bowl, stir together the corn, mayo, sour cream, green onion, and cheese.
Taste and add any spices or seasoning you feel it needs.
Serve cold with tortilla chips or sliced vegetables like bell peppers.

You can add a few more spices and seasonings if you want, like garlic powder, cayenne, salt and pepper.
Leftover corn dip can be stored covered in the refrigerator for at least 5 days.