Corn Dip Recipe

Corn dip is the ultimate crowd-pleasing appetizer that brings together sweet corn, creamy cheese, and just the right kick of heat in every single bite! This irresistible dip combines simple pantry ingredients like MexiCorn, sharp cheddar cheese, and creamy sour cream to create the most addictive party food you’ve ever tasted.

Love More Corn Recipes? Try My Mexican Street Corn White Chicken Chili or this Mexican Cornbread Casserole next.

Why You’ll Love This Recipe

This appetizer is the ultimate crowd-pleaser—sweet corn and sharp cheddar come together for a creamy, addictive bite everyone loves. It’s quick to make in under 20 minutes but tastes like a labor of love. Perfect for parties, game nights, or anytime you need an easy dish that disappears fast.

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Ingredient List

For the Dip:

• 3 (11 oz) cans MexiCorn (sweet corn + diced red & green peppers), drained
• 1 (7 oz) can chopped green chiles
• 1 (6 oz) can chopped jalapeño peppers, drained (reserve liquid for heat control)
• ½ cup green onion, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 (16 oz) package shredded sharp cheddar cheese

For Serving:

• Fritos Scoops corn chips (the BEST vessel for this dip!)

Easy Substitutions:

• Can’t find MexiCorn? Use regular sweet corn + add ½ cup diced roasted red peppers
• Want less heat? Use mild jalapeños or reduce the amount
• Cheese swap: Try pepper jack or smoked cheddar for different flavor profiles
• Dairy-free option: Use vegan mayo and dairy-free sour cream and cheese

Why These Ingredients Work

I learned the hard way that not all corn works here – MexiCorn with those little peppers already mixed in saves you chopping time and adds way more flavor than plain corn. Sharp cheddar was a game-changer over mild cheese because it actually stands up to all those peppers instead of getting lost. The mayo-sour cream combo happened by accident when I ran out of one and had to improvise, but now I wouldn’t make it any other way since it creates this perfect creamy base that’s not too tangy or too rich.

Essential Tools and Equipment

• Large mixing bowl (trust me, you’ll need the space!)
• Can opener
• Fine mesh strainer (for draining those cans properly)
• Sharp knife and cutting board (for the green onions)
• Serving bowl
• Large spoon for mixing

How To Make The Ultimate Corn Dip

Step 1: Prep Your Ingredients

Here’s where I used to mess up – I’d dump everything in the bowl without draining properly and end up with watery disappointment. Now I drain those cans over the sink and actually press them with paper towels because nobody wants soupy dip.

Step 2: Mix Everything Together

I throw the corn, peppers, and green onions in first, then add the creamy stuff. My secret is folding in the cheese last so it doesn’t get all mushed up during mixing – you want those beautiful cheese shreds visible throughout.

Step 3: Let the Magic Happen

This part used to drive me crazy because I wanted to serve it right away, but trust me on the waiting game. Two hours minimum, but overnight makes it taste like a completely different (better) dip.

Step 4: Serve and Watch It Disappear

I learned to make a backup bowl after watching my brother-in-law practically lick the serving dish clean at our last family reunion. Seriously, keep some hidden in the kitchen if you want any for yourself!

You Must Know

The key to perfect corn dip is proper drainage. Wet ingredients will make your dip runny and sad. Take an extra minute to really drain everything well!

Personal Secret: I keep that jalapeño juice from the can in a little bowl next to me while I’m mixing. My mother-in-law thinks I’m crazy, but a few drops of that liquid gold can take your dip from “pretty good” to “where has this been all my life” level heat.

Pro Tips & Cooking Hacks

• Make it ahead: This dip is actually BETTER the next day, so don’t stress about last-minute prep
• Heat control: Start with less jalapeños and add more to taste – you can always make it spicier!
• Texture tip: For extra crunch, add some diced bell peppers or celery
• Common mistake to avoid: Don’t skip the chilling time – those flavors need to meld!

Flavor Variations & Suggestions

Smoky Version: Add a teaspoon of smoked paprika and use smoked cheddar cheese Bacon Lovers: Stir in ½ cup crumbled cooked bacon Southwest Style: Add a packet of taco seasoning and some diced tomatoes Creamy Ranch: Replace half the mayo with ranch dressing Extra Cheesy: Mix in some cream cheese for ultra-richness

Make-Ahead Options

This is the PERFECT make-ahead appetizer! You can prepare this dip up to 2 days in advance – it actually gets better as it sits. Just give it a good stir before serving. I don’t recommend freezing this dip as the dairy components don’t thaw well, but it keeps beautifully in the refrigerator for 3-4 days.

Recipe Notes & Baker’s Tips

The MexiCorn with peppers is what makes this recipe special – if you can only find regular corn, just add some diced roasted red peppers for that pop of color and flavor. Always taste and adjust seasonings after the dip has chilled, as flavors can mellow out in the fridge.

Serving Suggestions

Fritos Scoops are absolutely THE BEST for this dip – they’re sturdy enough to hold all that creamy goodness! But you can also serve with tortilla chips, crackers, or even fresh vegetables like bell pepper strips and celery sticks. This dip is perfect for game day parties, potlucks, or any gathering where you want to be the hero with the best appetizer!

How to Store Your Corn Dip

Store covered in the refrigerator for up to 3-4 days. Give it a good stir before serving as some separation is normal. This dip is best served cold and doesn’t need reheating. Don’t freeze – the texture won’t be the same when thawed.

Allergy Information

Contains: Dairy (cheese, sour cream), eggs (mayonnaise) Gluten-free: Yes, when served with gluten-free chips Dairy-free substitutions: Use vegan mayo, dairy-free sour cream, and plant-based cheese Egg-free option: Use vegan mayonnaise

Questions I Get Asked A Lot

Can I make this dip hot instead of cold?

Absolutely! Transfer everything to a baking dish and bake at 350°F for 20-25 minutes until bubbly. Just reduce the mayo slightly as it can separate when heated.

My dip turned out watery – what went wrong?

This usually happens when the canned ingredients aren’t drained well enough. Next time, drain everything thoroughly and even pat dry with paper towels!

Can I use fresh corn instead of canned?

Yes! You’ll need about 3 cups of corn kernels. If using fresh, cook it first and let it cool completely before mixing.

How spicy is this dip?

It has a mild to medium heat level. Control the spice by adjusting the jalapeños and using their reserved liquid to taste.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your corn dip adventures and any creative variations you’ve tried.