Description
Creamy Corn Salsa is a quick, no-cook dip packed with sweet corn, cheese, and spice—perfect for parties, game day, or casual snacking. It’s creamy, zesty, and always a crowd favorite!
Ingredients
2 (15.5-oz) cans Fiesta Corn (aka Mexicorn), well drained
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups finely shredded cheese (Mexican blend, cheddar, or pepper jack)
1 cup diced red onion
1/2 cup chopped cilantro
Optional: diced jalapeño, chopped bell peppers, or hot sauce
Instructions
1. Drain the corn thoroughly. Pat dry with paper towels if needed.
2. In a large bowl, stir together sour cream, mayo, cumin, garlic powder, and salt until smooth.
3. Add the shredded cheese, diced red onion, and chopped cilantro. Mix to combine.
4. Gently fold in the drained corn.
5. Cover and refrigerate for at least 30 minutes before serving (2+ hours preferred).
Notes
Drain the corn well to avoid a watery dip.
You can use 3 (11-oz) cans of corn if that’s what you have.
Feel free to adjust the amount of cilantro—or leave it out completely.
Pre-shredded cheese is best for this recipe as it helps reduce moisture.
Add diced jalapeños or chili flakes to increase the spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip / Salsa / Salad
- Method: No-Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg