Mexi Corn Dip


I threw this mexicorn dip together on Cinco de Mayo for a work potluck. Not only did everyone love it and ask for the recipe, but it won the office dip and salsa contest! Serve with tortilla chips.

Prep Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
6 cups


  • 1 (14 ounce) can yellow and white corn, drained

  • 1 (11 ounce) can Mexican-style corn, drained

  • 1 cup sour cream

  • ½ cup mayonnaise

  • 1 cup chopped green onion

  • 1 (4 ounce) can diced green chiles, drained

  • 1 teaspoon adobo seasoning

  • 1 teaspoon seasoned salt

  • 1 teaspoon chili powder

  • 1 tablespoon minced garlic

  • 1 (8 ounce) package shredded Mexican cheese blend


  1. Stir yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl.

  2. Add Mexican cheese blend; stir until evenly mixed.

  3. Cover with plastic wrap. Refrigerate before serving, 8 hours to overnight.

Nutrition Facts (per serving)

117 Calories
9g Fat
7g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 117
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 293mg 13%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g
Vitamin C 6mg 28%
Calcium 79mg 6%
Iron 0mg 2%
Potassium 90mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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