corn dip

This creamy, cold corn dip is loaded with sweet corn, cheddar cheese, green chili peppers, and jalapeños, making it the perfect scoopable party appetizer. It’s fresh, rich in texture, and packed with appealing flavours.

notes from my kitchen

This corn dip recipe was born when my son and daughter-in-law decided on a corn theme for their grandson Cameron’s 1st birthday party. Corn themed? Well, corn is Cam’s favorite food, so of course it was a corn theme! 🌽

As soon as I found out what they were planning, I knew they were going to bring this ridiculously delicious corn dip.

There’s something about the combination of these ingredients that creates an absolutely appealing flavor and texture. It’s creamy and full of fresh flavor, but not too rich or heavy like supercheese or cream cheese-based dips.

Best of all, it takes about 15 minutes to assemble, can be made ahead of time, is easy to transport, and can be kept chilled for parties and potlucks. Perfect for game day spreads, backyard BBQs, or casual gatherings.

Ingredient memo

Frozen corn: Most corn dip recipes use canned corn, but using frozen corn gives this dip a fresher flavor and a better texture. Thaw completely and drain well before mixing the dip. I love adding color with yellow and white corn blends like Birdseye Baby Gold and White. Mayonnaise + Sour Cream: This combination creates a rich, creamy dip without being too heavy. You can use light or regular sour cream, but it is better to use mayonnaise made with olive oil or avocado oil. If you want to replace some of the sour cream with plain Greek yogurt, keep in mind that it will still be creamy, but it will add a bit of the sourness of the yogurt and give it a slightly lighter flavor. Shredded Cheese: Sharp cheddar adds classic flavor. Or, if you want a little more kick, mix it with Monterey Jack or Pepper Jack. Diced green chiles: Mild canned green chiles add flavor without making the dip too spicy. Jalapenos: Remove the seeds and skin for a milder dip, or leave some for more spiciness. Lime Juice: Fresh lime juice brightens all the flavors and balances out the creamy base. Leeks + Bell Peppers: Finely dicing the vegetables creates a scoopable texture that’s perfect for potato chips. Spices: Just garlic powder, onion powder, salt and pepper for the perfect balance of flavors. Fresh cilantro (optional garnish): I think cilantro goes really well with the other ingredients, but if you don’t like it, leave it out.

How to make corn dip

Mix the cream base. In a mixing bowl, combine sour cream, mayonnaise, green chili, lime juice, garlic powder, onion powder, salt, and pepper. Add remaining ingredients. Add thawed corn, shredded cheese, bell pepper, green onion, and jalapeño and mix well. Serve chilled. Cover and refrigerate the dip for at least 1 hour to let the flavors meld. Stir well before serving with a Fritos scoop or tortilla chips.

storage tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy base can loosen a bit if left out, so give the dip a good stir before serving again. We do not recommend freezing this dip, as the texture of the sour cream and mayonnaise may change after thawing.

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