Get ready to elevate your next gathering with Corn Dip, a creamy, cheesy Party Appetizer that’s bursting with sweet corn, zesty chiles, and a hint of spice. This no-cook dip is a breeze to whip up, perfect for game days, potlucks, or casual get-togethers, and pairs flawlessly with tortilla chips or crisp veggies. It’s a crowd-pleaser that disappears fast!
Why You’ll Love Corn Dip
The Corn Dip shines as a Party Appetizer:
- No Cooking: Ready in just 10 minutes.
- Creamy & Flavorful: Sweet corn with spicy, cheesy notes.
- Make-Ahead: Chills beautifully for easy prep.
- Customizable: Adjust spice or add mix-ins to taste.
I love this Party Appetizer for its versatility and guaranteed rave reviews!
Ingredients for Corn Dip
Here’s what you’ll need for Corn Dip (serves 10–12):
- 2 (15 oz) cans sweet corn or Mexicorn, drained
- 1 cup sour cream
- ¾ cup mayonnaise
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 1 (4 oz) can diced green chiles, drained
- ¼ cup chopped green onions
- 1 jalapeño, finely chopped (optional, for spice)
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient Tips:
- Corn: Mexicorn adds color and flavor; drain well to avoid watery dip.
- Sour Cream: Full-fat for richness; Greek yogurt is a lighter swap.
- Cheese: Shred your own for better melt; pre-shredded works in a pinch.
- Jalapeño: Remove seeds for milder heat; wear gloves to avoid irritation.
- Mayonnaise: Use high-quality for best taste; light mayo for fewer calories.
Directions for Corn Dip
Let’s create this irresistible Corn Dip!
Prepare Ingredients
I drain 2 cans of sweet corn or Mexicorn thoroughly. I chop ¼ cup green onions and, if using, finely chop 1 jalapeño, removing seeds for less heat.
Mix Dip
In a large mixing bowl, I combine the drained corn, 1 cup sour cream, ¾ cup mayonnaise, 1 ½ cups shredded cheese, 1 can diced green chiles, green onions, and jalapeño (if using). I season with ½ tsp salt and ¼ tsp pepper, stirring until everything is evenly mixed.
Chill and Serve
I cover the bowl and refrigerate the dip for at least 1 hour to let the flavors meld. I serve chilled with tortilla chips, crackers, or sliced veggies like bell peppers and cucumbers.
Nutrition
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 10–12
- Calories: ~200 kcal per serving
- Macros per Serving: 15g carbs, 5g protein, 14g fat, 2g fiber
Variations for Corn Dip
Try these twists on Corn Dip:
- Fresh Corn: Use grilled or boiled fresh corn for a summery Party Appetizer.
- Spicy Kick: Swap cheddar for pepper jack in this Party Appetizer.
- Bacon Boost: Mix in ¼ cup bacon bits for smoky flavor.
- Zesty Lime: Add 1 tbsp lime juice and 2 tbsp cilantro for freshness.
- Crunchy Top: Sprinkle crushed tortilla chips before serving.
Serving Ideas:
- Pair with Layla Cooks’ Decadent Strawberry Cheesecake Quesadillas for a sweet-savory spread.
- Serve with a cold beer or margarita to complement the Party Appetizer vibe.
- Offer a variety of dippers like pretzels or celery for fun.
Storage
- I store Corn Dip in an airtight container in the refrigerator for up to 4–5 days.
- I avoid freezing, as the creamy ingredients may separate and turn watery upon thawing.
- I serve it cold, so no reheating is needed, keeping the texture smooth and perfect.
FAQs About Corn Dip
Here are some common questions about this recipe:
What kind of corn is best for this dip?
Canned Mexicorn or sweet corn works great, but you can also use thawed frozen corn or freshly cooked corn.
Can I make this dip ahead of time?
Yes, this dip is actually better when made a few hours ahead or the night before to let the flavors meld.
Is this dip served hot or cold?
Traditionally, corn dip is served cold, but you can bake it with extra cheese for a warm variation.
Can I make it spicy?
Absolutely! Add more jalapeños, hot sauce, or even a pinch of cayenne pepper to increase the heat level.
What do I serve with corn dip?
Tortilla chips are a classic choice, but it also pairs well with crackers, pretzels, or fresh veggie sticks.
How do I lighten up this recipe?
Use light sour cream and mayonnaise, or substitute with plain Greek yogurt for a healthier version.
Can I add meat to this dip?
Yes! Cooked and crumbled bacon or shredded chicken can add extra protein and flavor.
Is this dip gluten-free?
The dip itself is gluten-free, but always check your chips or dippers to make sure they are gluten-free too.
Can I make this dip vegan?
You can try vegan mayo, dairy-free sour cream, and plant-based cheese to make a vegan version.
Can I freeze leftovers?
Freezing is not recommended, as the texture can become watery and separate when thawed.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Corn Dip is a must-have for any social gathering. It’s quick, easy, and endlessly customizable, with a creamy, tangy base and bursts of sweetness from the corn. Whether you’re serving it chilled or baked, this dip always disappears fast. Make it once, and you’ll be bringing it to every party.
Corn Dip
Ingredients
- 2 cups corn kernels fresh, canned, or frozen
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 cup diced red bell pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper optional
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro optional
Instructions
- Preheat oven to 350°F (175°C) if serving warm.
- In a large bowl, mix together the corn, cheddar cheese, sour cream, mayonnaise, green onions, red bell pepper, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Transfer the mixture to a baking dish if baking, or to a serving bowl if serving cold.
- If baking, cook for 20–25 minutes until the dip is hot and bubbly.
- Remove from oven and sprinkle with chopped cilantro if using.
- Serve warm or chilled with tortilla chips, crackers, or fresh vegetables.
Notes
- You can add cooked and crumbled bacon for extra flavor.
- Use pepper jack cheese for a spicier version.
- Can be made a day in advance and stored in the fridge.
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