Corn Dip
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Corn Dip is creamy, cheesy, just a little tangy, and packed with sweet corn and mild Southwestern flavor. You can throw it together in about five minutes, stick it in the fridge, and completely forget about it until it’s time to eat.
Corn Dip Recipe
Corn Dip
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This is one of those recipes I make for cookouts, game days, holiday parties, potlucks (basically any time people are gathering around food). Someone always asks for the recipe, and there are never leftovers.
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If you’re looking for an easy cold dip that feeds a crowd without turning on the oven, this is it.
Why You’ll Love This Recipe
It comes together in about five minutes with a handful of simple ingredients, and there’s no cooking required.
It makes enough to feed a crowd. Plus, it’s easy to customize if you like a little heat, just stir in some jalapeños or a pinch of chili powder.
Best of all, it actually tastes even better after it has had a chance to chill, making it the perfect make-ahead appetizer.
Ingredients You’ll Need
- Ground cumin, garlic powder, black pepper
- Southwest corn
- Shredded cheddar cheese
- Chopped green chiles
- Sour cream, mayonnaise
Step By Step Directions
- In a large mixing bowl, combine the drained corn, cheddar cheese, green chiles, sour cream, mayonnaise, cumin, garlic powder, and black pepper. Stir everything together until it’s evenly coated.
- Cover the bowl and refrigerate for at least two hours before serving. This gives all the flavors time to come together and makes the dip even creamier.
- Serve chilled with tortilla chips, Fritos Scoops, crackers, or fresh vegetables.
Tips for the Best Corn Dip
Drain the corn and green chiles well. Extra liquid will make the dip thinner than you want.
Shred your own cheese if you have time. Freshly shredded cheese melts into the dip better and has a creamier texture than pre-shredded cheese.
Don’t skip the chilling time. It really does make a difference in both flavor and texture.
Give the dip a quick stir before serving if it’s been sitting in the refrigerator for several hours.
Storage
Store leftover dip covered in the refrigerator for up to 4 days. Give it a good stir before serving again since some of the moisture may separate while it sits.
This dip is not a great candidate for freezing because the sour cream and mayonnaise can separate after thawing.
More Amazing Corn Recipes
- Mexican Corn Soup Recipe
- Corn Fritters Recipe
- Instant Pot Corn on the Cob
- Cheesy Corn Recipe
- Creamed Corn Recipe
- See all our best corn recipes!
How to Make Corn Dip
Corn Dip Recipe
Equipment
- Large mixing bowl
- Mixing spoon or spatula
- Measuring cups and spoons
Ingredients
- 3 cans Southwest corn, drained (or Mexicorn or Fiesta corn) (15-ounces each)
- 3 cups shredded cheddar cheese
- 1 can chopped green chiles, drained (4-ounces)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, combine the drained corn, cheddar cheese, green chiles, sour cream, mayonnaise, cumin, garlic powder, and black pepper.
- Stir until everything is evenly combined.
- Cover and refrigerate for at least 2 hours before serving.
- Stir before serving and enjoy with tortilla chips, corn chips, crackers, or fresh vegetables.
Notes
- Be sure to drain the corn and green chiles well so the dip stays thick and creamy.
- Southwest corn, Mexicorn, and Fiesta corn all work well in this recipe.
- For a spicier dip, stir in diced jalapeños, a pinch of chili powder, cayenne pepper, or use pepper jack cheese in place of some of the cheddar.
- This dip tastes even better after chilling overnight, making it a great make-ahead appetizer.
- Store leftovers covered in the refrigerator for up to 4 days. Stir before serving again.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Santoku Knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- End Grain Cutting Board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
Other Awesome Appetizer Dips
- Cream Cheese Dip Recipe
- Crab Dip Recipe
- Sloppy Joe Dip Recipe
- Rotel Dip Recipe
- See all our best dip recipes!
What to Serve with Corn Dip
This dip is delicious with tortilla chips, corn chips, homemade crackers, pretzel crisps, celery sticks, bell pepper strips, cucumber slices.
It also makes a fantastic topping for baked tacos, baked potatoes, burgers, chicken nachos, or grilled chicken.
Variations
- Use Mexicorn or Fiesta corn if you can’t find Southwest corn.
- Stir in diced fresh or pickled jalapeños for extra heat.
- Add a pinch of chili powder or cayenne pepper.
- Mix in chopped cilantro for fresh flavor.
- Swap pepper jack cheese for some or all of the cheddar.
- Add crispy bacon crumbles for an even richer dip.
Final Thoughts
Whether you’re hosting game day, heading to a neighborhood cookout, or just need something everyone will happily snack on, this Corn Dip Recipe is one of those recipes you’ll find yourself making over and over again. It’s creamy, cheesy, full of flavor, and about as easy as party food gets.
Frequently asked questions
Absolutely. In fact, it’s even better when made the day before serving. The extra time lets all the flavors blend together.
Yes. Cook it according to the package directions, let it cool completely, and drain away any excess moisture before mixing it into the dip.
Not really. It has a mild Southwestern flavor with just a tiny bit of warmth from the green chiles. If you like spicy food, adding jalapeños or chili powder is an easy way to kick it up.
Definitely. Mexicorn, Fiesta corn, or any similar seasoned corn blend works beautifully in this recipe.
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