This creamy, cold Corn Dip is loaded with sweet corn, cheddar cheese, green chiles, and jalapeños for the perfect scoopable party appetizer. It’s fresh, full of texture, and packed with irresistible flavor.
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Table of Contents
A Note From My Kitchen
This Corn Dip recipe came about when my son and daughter-in-law decided on a corn theme for our grandbaby Cameron’s first birthday party. A corn theme? Well, corn is Mr. Cam’s favorite food, so of course it was a corn theme! 🌽
Once I found out what they were planning, I knew right away that I’d be bringing this ridiculously tasty Corn Dip.
There’s something about the combination of these ingredients that creates completely irresistible flavor and texture. It’s creamy and full of fresh flavor, but not overly rich or heavy like some super cheesy or cream cheese based dips can be.
Best of all, it takes about 15 minutes to put together, should be made ahead, and is easy to transport and keep chilled for parties and potlucks. Pretty much the perfect choice for game day spreads, backyard barbecues, or any casual get-together.
Ingredient Notes
- Frozen Corn: Most corn dip recipes use canned corn, but frozen corn gives this dip a fresher flavor and better texture. Thaw it completely and drain it very well before mixing the dip. I love using a yellow and white corn blend, like Birds Eye Baby Gold and White, for extra color.
- Mayonnaise + Sour Cream: This combo creates a creamy dip that’s rich without feeling too heavy. You can use light or regular sour cream, and I recommend using mayo made with olive oil or avocado oil. If you’d like to swap a portion of the sour cream for plain Greek yogurt, just be aware that while it will still be creamy, the yogurt will add a little extra tang and create a slightly lighter flavor.
- Shredded Cheese: Sharp cheddar cheese adds classic flavor, or mix it with Monterey Jack or pepper Jack if you want a little extra kick.
- Diced Green Chiles: Mild canned green chiles add savory flavor without making the dip overly spicy.
- Jalapeño: Remove the seeds and membranes for a milder dip, or leave some in if you’d like more heat.
- Lime Juice: Fresh lime juice brightens all the flavors and balances the creamy base.
- Green Onions + Bell Pepper: Finely dicing the vegetables helps create the perfect scoopable texture for chips.
- Spices: Garlic powder, onion powder, salt, and pepper are all you need for the perfect balance of flavors.
- Fresh Cilantro (Optional Garnish): I think cilantro works so well with the other ingredients but leave it out if you don’t love it.
How to Make Corn Dip
- Mix the creamy base. In a mixing bowl, combine the sour cream, mayonnaise, green chiles, lime juice, garlic powder, onion powder, salt, and pepper.
- Add the remaining ingredients. Stir in the thawed corn, shredded cheese, bell pepper, green onions, and jalapeño until well combined.
- Chill and serve. Cover and refrigerate the dip for at least 1 hour to let the flavors develop. Stir well before serving with Fritos Scoops or tortilla chips.
Serving Tips
This Corn Dip has lots of texture from the corn, peppers, green onions, and cheese, making it perfect for scooping with corn chips like Fritos Scoops or sturdy tortilla chips.
I think it tastes even better after a few hours in the fridge, making it a great make-ahead appetizer for parties and potlucks.
Just before serving, spoon it into a serving bowl and sprinkle the top with a few extra green onions or a little chopped cilantro for a fresh pop of color.
Storage Tips
Store lefters in an airtight container in the refrigerator for up to 3 days. Give the dip a good stir before serving again, as the creamy base may loosen slightly as it sits. I don’t recommend freezing this dip since the texture of the sour cream and mayonnaise can change after thawing.
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Cold Corn Dip Recipe
Ingredients
- ½ cup sour cream, light or regular
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 4 ounce can diced green chiles, drained
- ½ lime, juiced
- 3 cups frozen corn, thawed and very well drained (I used a 14.4 ounce package of Birds Eye Baby Gold and White)
- 1 cup shredded cheddar cheese, can sub or mix with pepper Jack
- ⅓ cup finely diced red bell pepper
- 2 to 3 green onions, finely chopped
- 1 small jalapeño, seeded and very finely diced
- Finely chopped cilantro or extra green onions, for garnish
- Fritos Scoops and/or tortilla chips, for serving
Instructions
- In a medium bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, green chiles and lime juice.
- Fold in the corn, cheese, red bell pepper, green onions, and jalapeño.
- Cover and refrigerate at least 1 hour (or up to 24 hours) to let flavors develop.
- Stir before serving and transfer to a serving bowl. Serve with Fritos Scoops and/or tortilla chips for dipping.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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