Creamy Corn Dip

Ingredients You’ll Need

• Corn. Canned or thawed frozen corn both work. Drain canned corn thoroughly; blot frozen corn after thawing if there is visible surface moisture.
• Sour cream and mayonnaise. Sour cream brings tang while mayonnaise makes the base smoother and richer without turning it as dense as an all-cream-cheese dip.
• Cheddar. Shredded cheddar adds body, salt and a sharper savory note against the sweet corn. Taste the finished mixture before adding any extra salt.
• Green chiles and jalapeño. The canned chiles give mild pepper flavor; fresh jalapeño supplies the brighter heat. Drain the chiles well.
• Scallions, cumin, garlic and lime. These keep the creamy base from tasting flat. Lime adds acidity without needing enough liquid to thin the dip.

How to Make Creamy Corn Dip

1. Get rid of excess moisture.

   Drain the corn and green chiles thoroughly. If you are using thawed frozen corn, spread it on a clean towel or paper towels and blot away surface water. This is the most important step for keeping the dip thick.

2. Mix the creamy base.

   Whisk the sour cream, mayonnaise, garlic powder, cumin and lime juice until smooth before adding the chunky ingredients. That distributes the seasoning without having to overmix the corn later.

3. Fold everything together.

   Add the corn, cheddar, green chiles, jalapeño and scallions and fold just until evenly distributed. Taste now before reaching for salt because both cheddar and canned chiles can contribute quite a bit.

4. Chill for at least 2 hours.

   This is part of the recipe, not optional waiting time. The cold dairy firms and the dip becomes noticeably more cohesive and scoopable.

5. Check before serving.

   Stir once. If a little liquid has collected around the edge, pour it off rather than mixing it back in. If the dip feels very firm straight from the refrigerator, let it stand for about 10 minutes.

Adjusting the Heat

For a milder dip, remove the jalapeño seeds and pale inner ribs. For more heat, leave some of the ribs or replace part of the cheddar with Pepper Jack. Pickled jalapeños also work, but drain and blot them first so their brine does not loosen the dip.

Make Ahead and Serving

This dip is particularly useful for parties because the required chilling time does the make-ahead work for you. Prepare it several hours in advance, cover and refrigerate, then stir shortly before serving. Use sturdy tortilla chips, corn chips or ridged potato chips; thin chips can break in a cold, chunky dip.

Keep leftovers covered in the refrigerator and use within 3 days. Some separation can happen as the vegetables continue releasing moisture; drain excess liquid and stir gently. Freezing is not recommended because the creamy base can lose its smooth texture after thawing.