Creamy Corn Salsa

An unbelievably addictive dip recipe made with sour cream, cheese, corn that’s packed with Mexican flavors perfect for tortilla chips.

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A gozillion years ago, it was a thing to have other food bloggers “guest post” on your blog. I can’t even remember what the draw was, but it's what we did. Another food blogger would write a post about one of their recipes on your site then link to the recipe on their site.

My good buddy, Mary Neumann of Sweet Little Bluebird, did a guest post for me with her Fiesta Corn Salsa and I’ve been making it ever since! 

I’ve made a few tiny tweaks over the years and thought I’d update this post with my version and photos (and we’ll just forget that "guest posting" was once all the rage). The only things I really do differently are use red onion instead of scallions, use a little less mayo and add garlic and salt.

I made this last week to catch a few photos and our oldest came in when I was finishing up and literally stalked me until I gave her the all-clear to dive in.

She loves stuff with corn in it so I knew she’d love this. She was eating on it so good, I put it in a resealable bowl, gave her a bag of chips and told her she could take it with her.

She came home the next day and said she and her beau DEVOURED the whole batch. They used the whole bag of tortilla chips, found more in his house somewhere and were looking for other stuff to eat the salsa on.

God bless them! There’s nothing I love more than making food for people who love to eat and get excited by what I make them.

Some folks call this salad and some call it dip. Mary calls hers Fiesta Corn Salsa but somewhere over the years I started calling it Creamy Corn Salsa so that’s what we call it. 

I don’t know what the rules are about salsa. Is there even such a thing as creamy salsa? I think “salsa” translates to “sauce” so maybe so, but I doubt the literal translation is supposed to be this chunky dip!

Internet warriors and recipe aficionados, please don’t yell at me because this is called salsa. I didn’t come up with calling it that. All I can tell you is that it’s DELICIOUS and you eat it on tortilla chip like you eat traditional salsa!

A FEW NOTES ABOUT MAKING CREAMY CORN SALSA

• It’s important to really drain the corn well. If I have time, I spread it out on a large sheet pan after it drains so it can airdry a bit.
• You can also use 3 11-oz cans of corn (or whatever gets you 30-35 ounces… it doesn’t have to be exact).
• Different brands call it different things but Fiesta Corn or Mexicorn is simply corn with red and green peppers. 
• I typically use the Mexican blend finely shredded cheese but cheddar and pepper jack are great too.
• I know I preach and preach about not using pre-shredded cheese, but in THIS instance, I prefer it. Pre-shredded cheese is coated with cellulose or other anti-clumping ingredients to keep the cheese from sticking together. With this dip, it helps to keep the dip from getting watery. 
• Feel free to add fresh diced peppers (green, red, jalapeno, etc.) for extra crunch or kick.
• You can use more cilantro (or none at all) to suit your taste. 

Recipe for Creamy Corn Salsa

Creamy Corn Salsa

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinTotal time: 15 Min

An unbelievably addictive dip recipe made with sour cream, cheese, corn that’s packed with Mexican flavors perfect for tortilla chips.

Ingredients

• 2 15.5-oz cans Fiesta Corn (or 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
• 1 cup diced red onion
• 1/2 cup chopped cilantro

Instructions

1. Drain corn very well (see notes).
2. Combine sour cream, mayo, cumin, garlic powder and salt in a large bowl then mix well.
3. Add cheese, red onion and cilantro then stir until combined.
4. Gently fold in corn. Refrigerate at least two hours before serving.
5. Serve with corn chips or tortilla chips.

Notes

• It’s important to really drain the corn well. After resting mine in a colander, I often wrap a paper towel around my hand then swirl it in the corn to mop up any excess juices.
• You can also use 3 11-oz cans of corn (or whatever gets you 30-35 ounces… it doesn’t have to be exact).
• Different brands call it different things but Fiesta Corn or Mexicorn is simply corn with red and green peppers. 
• I typically use the Mexican blend finely shredded cheese but cheddar and pepper jack are great too.
• I know I preach and preach about not using pre-shredded cheese, but in THIS instance, I prefer it. Pre-shredded cheese is coated with cellulose or other anti-clumping ingredients to keep the cheese from sticking together. With this dip, it helps to keep the dip from getting watery from the corn. 
• Feel free to add fresh diced peppers (green, red, jalapeno, etc) for extra crunch or kick.
• You can use more cilantro (or none at all) to suit your taste. 

https://www.southyourmouth.com/2014/11/fiesta-corn-salsa.html

Images and text © South Your Mouth LLC

corn salsa, corn salad, corn dip, fiesta, creamy, spicy, mexicorn, mexi corn, southwest, sour cream, mayo, mayonnaise, cumin, mexican, chips, tortilla, cheese, cold, best, how to, peppers

appetizer, dip

mexican

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