To quote my friend Lauren M (and namesake of this recipe), this is the “easiest dip ever!” And she’s not wrong.

If you’ve been fortunate enough to be a guest at Lauren’s house, chances are this dip made an appearance – and disappeared just as quickly. It’s a family favorite, regularly requested by her children, and now in my rotation too.

The ingredient list is short and the prep couldn’t be simpler. The star? Mexicorn – Green Giant’s version of corn mixed with red and green bell peppers. (Yes, it’s a trademarked thing. Yes, it’s worth keeping a can or two on hand.) To that you add sharp cheddar, a generous amount of mayonnaise, and finely minced jalapeños. Stir it all together, spread it in a baking dish (no greasing needed), and bake until golden and bubbly. That’s it. Truly.

One of my favorite things about this dip – aside from the taste and the ease – is that it can be made ahead. Prep it a day or two before your party, pop it in the fridge, and bake when you’re ready.

Now, if you really want to go the extra mile, you could absolutely make a fresher, fancier version – cut your own corn, dice fresh bell peppers, hand-grate a block of cheddar. And while I typically advocate for the fresh stuff, I have to admit – I haven’t done that here. I’m not convinced the added effort would make a huge difference. (If you try it and prove me wrong, please report back!)

Let’s address the elephant in the bowl – the mayo. Yes, there’s a lot of it. But trust me, it’s doing important work. It adds flavor and creaminess, helps everything hold together, and gives the top that beautiful golden color. It’s the unsung hero of the dish.

When I hosted Bunco last month, I decided to shake up my usual dip lineup (sorry, Buffalo Chicken Dip and Artichoke and Spinach Dip). It felt like the perfect moment for Lauren’s Mexicorn Dip. Let’s just say… the night ended with a few recipe requests and an almost empty dish. I think this dip has found itself a brand-new fan club.

Lauren’s Mexicorn Dip

Corn, cheese, done.

Print Recipe Pin Recipe

Course Appetizer

Servings 10 to 12

Ingredients

2-11 ounce cans Mexicorn drained (see Notes)
2 cups 8 ounces shredded sharp cheddar cheese
2 cups (16 ounces) regular mayonnaise
2 teaspoons minced jarred jalapeño peppers or to taste (see Notes)
Serve with tortilla chips

Instructions

Preheat the oven to 325°F. Set aside a 9 to 10-inch square baking dish (glass or ceramic). You do not need to grease it.
In a medium mixing bowl, combine Mexicorn, cheddar cheese, mayonnaise and jalapeño peppers. Stir well to combine with a rubber spatula. Taste and add additional jalapeño peppers to taste.
Spread evenly in the baking dish
Bake for 25 to 35 minutes or until heated through.
Serve warm with tortilla chips.

Notes

Mexicorn is a mixture of corn and red and green bell peppers. Look for the Green Giant brand.
You can also use the same amount of fresh jalapeño peppers (about half a small jalapeño pepper). I recommend removing the seeds and ribs before mincing.
Dip can be prepared two days in advance. Cover and refrigerate. Add 10 minutes to the baking time.