Table of Contents


  • 30 ounces canned corn drained
  • 10 ounces diced tomatoes with chiles drained
  • 6 ounces sharp cheddar cheese freshly shredded
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small jalapeno seeded and minced
  • 1/2 cup minced cilantro
  • 1/3 cup diced red onion
  • 1/2 lime juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  • Add all of the ingredients to a medium mixing bowl and stir well to combine. Taste and add more salt or lime juice if needed.
  • Serve immediately with tortilla chips or crackers.
  • Store covered in the fridge for up to 3 days.


This recipe makes a large bowl of corn dip. If you aren’t feeding a crowd, halve the recipe.

Feel free to make this extra spicy with more jalapeno or more mild with less/no jalapeno.

You’ll find diced tomatoes with green chiles in most grocery stores in the US under the brand name Ro*Tel. We use the original version, but there are mild and hot versions available as well.

Nutrition Information:

Calories: 115kcal (6%)Carbohydrates: 9g (3%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 14mg (5%)Sodium: 350mg (15%)Potassium: 129mg (4%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 204IU (4%)Vitamin C: 4mg (5%)Calcium: 88mg (9%)Iron: 0.4mg (2%)

By Admin

Leave a Reply

Your email address will not be published. Required fields are marked *