Mexican corn crack dip is so good you will not stop eating it! It’s the perfect dip for this spring and summer so hurry up and make it already!
I’m always looking for a good dip to go along to a party that’s not a hot dip. It’s so much better when you don’t have to reheat a dip every hour at a party.
This Mexican corn ‘crack’ dip is so tasty and it’s really one of those dips that’s even better the next day. If you have time and plan ahead, make it the day before your party or get together.
Another reason to make this corn dip (and one of my favorites) is that it’s totally easy. It only took about 5 minutes to throw together. You can’t beat that!
Mexican Corn ‘Crack’ Dip
3 Cans of Mexican Style Corn drained
1 can of green chilies, drained
1 can of diced jalapenos
8 oz of sour cream (can use reduced fat)
3/4 cup of mayo
10 oz of shredded cheddar cheese
What To Do:
In a bowl, combine the corn, green chilis, jalapenos, sour cream, mayo, and cheese together. Mix well. Cover and refrigerate at least 2 hours. Serve with corn chips. (told ya it was easy!)
I know it’s not much to look at but it’s really good! Why do you think it’s called Mexican Corn Crack Dip? You literally cannot stop eating it!
This would be a great summertime dip to have with hamburgers or any other cookout. It’s easy to take to a gathering or to have for anytime you want. It makes quite a bit so it’s great for a crowd.