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Easy Fiesta Corn Dip Recipe for a Crowd

Easy Fiesta Corn Dip Recipe for a Crowd

This Easy Fiesta Corn Dip Recipe is simple to make and perfect for a crowd, served best with Frito's.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine American, Tex-Mex
Servings 24 servings
Calories 142 kcal

Equipment

  • Large mixing bowl

Ingredients
  

Base Ingredients

  • 1 Cup Mayo
  • 8 Oz Sour Cream or Plain Non-Fat Greek Yogurt
  • 1 15 Oz Can Black Beans
  • 3 15 Oz Can Corn drained
  • 1 10 Oz Rotel Chipotle Hot, Mild or Original
  • 5 Green Onions chopped
  • 3 Cups Cheddar Cheese Shredded thick cut preferred
  • 1 tablespoon Lime Juice
  • 2 tablespoon Homemade Taco Seasoning or your favorite store brand
  • 1 teaspoon Sea Salt
  • ¼ Cup Taco Sauce
  • 2 tablespoon Hot Sauce Optional - Cholula or Tabasco

For Serving

  • Frito's or Tortilla Chips
  • Hot Sauce Optional - Cholula or Tabasco
  • Corn Optional
  • Red Onion Optional
  • Green Onion Optional

Instructions
 

Preparation

  • Open and drain the liquid from the canned corn, black beans and Rotel. Chop the green onion and measure out the remaining ingredients.
  • Add all the ingredients to a large prep bowl and stir to combine. The dip will be slightly watery. Cover the dip and refrigerate for at least 2 hours or as long as overnight.
  • Once refrigerated, stir the dip and serve cold with additional toppers and chips of choice. Enjoy!

Notes

Store leftover corn dip in the refrigerator covered for up to 4 days. This dip is perfect for parties and easy to make ahead of time. Prep the dip according to the recipe and store in the fridge for up to 24 hours until ready to serve.

Nutrition

Serving: 1cupCalories: 142kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 2g
Keyword Appetizer for Crowd, Corn Dip, Easy Dip Recipe, Fiesta Corn Dip
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