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Close up of the corn dip with fritos in a serving bowl.
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Easy Crack Corn Dip with Fritos

My crack corn dip with fritos comes together in just 10 minutes, uses fiesta corn for extra flavor, and is so rich and creamy in every bite!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Sauces & Dips
Cuisine: American
Servings: 12 servings
Calories: 393kcal
Author: Samantha Erb

Ingredients

  • 2 (15 ounce) cans fiesta corn (or a southwest/Mexicorn blend)
  • 4 ounces cream cheese softened
  • 8 ounces sour cream
  • 1/2 cup shredded pepper jack
  • 1/2 cup shredded cheddar
  • 8 ounces green chilies
  • 1/2 jalapeno pepper diced
  • 1/2 red onion diced
  • green onions to garnish
  • Fritos for serving

Instructions

  • In a large bowl, combine the green chilies, sour cream, and softened cream cheese using a hand mixer.
  • Using a spatula, add in the pepper jack, cheddar cheese, red onion, and jalapeno. If a spicier taste is desired, leave the jalapeno membranes. If a mild taste is desired, remove them.
  • Incorporate the fiesta corn into the dip, leaving ¼-½ a cup for additional garnish for color.
  • Top it with green onions and remaining corn.
  • Refrigerate the corn dip for at least an hour to chill or until ready to serve.

Notes

  • Storage: Store in the corn dip in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 12 | Calories: 393kcal | Carbohydrates: 52g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 772mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 334IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 1mg