Corn Dip

This creamy corn dip recipe is the ultimate appetizer for a crowd. It's loaded with corn, creamy ingredients, and a hint of heat.

Ingredients

To make corn dip, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Corn: I use canned corn and pour it into a strainer to rinse and drain it. You can also use fresh or frozen sweet corn. In the summer, I love to cut fresh corn from the cob. It makes for the tastiest dip. I enjoy making this throughout the year, so canned is my preferred choice during the other seasons. If you use frozen corn, thaw it before making the dip.

Sour cream: It adds a slight, tangy flavor and provides a creamy base. You can substitute sour cream with Greek yogurt at a 1:1 ratio if you prefer.

Mayonnaise: It adds richness and brings all the flavors together. It's also a key ingredient in Mexican street corn, or elote, which has a significant influence on corn dip.

Cream cheese: It makes the dip creamy and easy to scoop. The slight tang in cream cheese balances the sweetness of the corn and spiciness of the chiles and jalapeño. Cream cheese, sour cream, and mayonnaise create the perfect texture and base flavor.

Shredded cheddar cheese: The sharp, savory taste complements the sweet and spicy flavors. I like to shred a cheddar block because the pre-shredded ones at the store have anti-caking agents. It'll still taste delicious with pre-shredded cheese if you want the convenience. You can also try Monterey Jack for a milder flavor or pepper jack cheese for a spicier kick.

Green chiles: The mild heat and fresh bite bring flavor and texture to the dip. If you want to make it spicier, use hot green chiles.

Jalapeño: It provides a bit of heat and crunch. I remove the seeds to prevent it from being too spicy. Feel free to leave them in to increase the heat.

Green onion: They add a mild and peppery onion flavor without overpowering the dip. I love adding green onions for freshness.

Lime: It adds a tangy, acidic flavor that balances the richness of the cream cheese, mayo, and sour cream base. It pairs well with the creaminess and hint of spiciness.

Taco seasoning: Instead of adding the individual spices and herbs, I find taco seasoning to be perfect. It's convenient and brings all the right flavors to this dip. I use a mild taco seasoning, but there are spicy options if you prefer more heat. If you don't have taco seasoning, you can make your own homemade batch. It consists of 1 tablespoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of paprika.

Salt and pepper: A touch of saltiness and some heat from black pepper bring more depth to the dip. Both make the flavors stand out.

How to Make Cold Corn Dip

The following are the steps and process images to make corn dip. Refer to the recipe card for the complete set of instructions.

1. Create the base. Stir sour cream, mayonnaise, and softened cream cheese until it's smooth and creamy. The base should be lump-free. Many recipes throw everything together and mix, but I suggest doing it as separate steps. Corn is delicate, so the dip should not contain crushed ingredients. The vegetables add a satisfying crunch.

2. Add jalapeño, green onion, green chiles, lime, and seasonings. Once you have the creamy base, add all the ingredients except the shredded cheese and corn. Stir until they're well-coated and just combined.

3. Mix in shredded cheese. Stir the cheese thoroughly into the dip until it's evenly distributed.

4. Add corn. Combine the corn with the mixture. Avoid crushing the corn against the bowl. Keep stirring until all the corn kernels are coated. Now is a good point to do a taste test. Add more salt, pepper, or lime juice as needed.

Serving Suggestions

This cold corn dip is bursting with terrific flavor. It also goes with just about anything crunchy. The following are my favorite ways to serve it:

• Corn and tortilla chips. Both types of chips are perfect for this dip. They're sturdy enough to hold it and taste delicious together. Fritos Scoops are a very popular option.
• Crackers and breads. Bagel chips, crackers, bread crisps, pretzels, and crusty breads, like sourdough, are great for dipping.
• Fresh vegetables. Broccoli, cauliflower, celery sticks, bell peppers, and radishes are perfect with this dip.
• As a filling or side. Sure, it's a dip, but it's also an amazing filling and side dish. Add it to or on the side of burritos, tacos, quesadillas, burgers, or cookout dishes.

Storage

Corn dip keeps well in the refrigerator. Store leftovers in an airtight container or cover them tightly with plastic wrap. It'll last up to 3 days in the fridge.

You can also make it ahead of time. The same storage recommendations apply, but it'll taste even better the next day. If you're making it for a party, prepare it a day in advance. Since the dip has dairy, don't freeze it because it'll separate. It'll change the flavor and texture.

To ensure food safety, do not let the dip sit out at room temperature for more than 2 hours. If you're outside and the temperature is above 90°F, the time limit shortens to 1 hour. For outdoor events, I recommend keeping it on ice.

Variations

I love this corn dip recipe because it's easy to put together and customize. The following are different variations to change the texture and flavor profile.

Use different garnishes. Cotija cheese, sliced jalapeño, and chopped cilantro are my go-tos. Other excellent garnishes include scallions, pickled jalapeños, chopped onions, or bell peppers.

Add hot sauce. Shake some hot sauce on top to add more heat. Whether you prefer buffalo sauce, habanero sauce, or something with more heat, it'll be perfect with the creamy dip.

Mix in other vegetables. Add more crunch and flavors with different vegetables. Diced bell peppers and onions are great additions. Take care not to add too much of the other vegetables because they can overpower the corn.

Recipe Tips

While corn dip is quick and easy to make, there are a few things to know that'll make a big difference. The following are must-know tips for a crowd-pleasing dip:

• Drain the corn well. Let the corn sit in the strainer for an extra minute or two. Then, give it a gentle toss. Draining the water well prevents the dip from getting runny.
• Soften the cream cheese. Let the cream cheese sit at room temperature for at least 30 minutes. If you're short on time, you can microwave it with 10-second intervals. Softened cream cheese is key to a smooth and lump-free base.
• Avoid low-fat or fat-free sour cream. Either of them will make the dip too runny.
• Chill it for at least 1 hour. Let the dip sit in the refrigerator for at least 1 hour. I like to give it at least 4 hours for the flavors to meld. It makes a big difference and gets it to really pop.
• Adjust the cheese flavor. Use different shred sizes to change the strength of the cheese flavor. A thicker cut is perfect for a sharper, cheesier taste. Thinner shreds will make it more subtle.

Frequently Asked Questions

Do you eat corn dip hot or cold?

Corn dip tastes amazing hot, warm, and cold. It's versatile and depends on your preference. That's what makes it one of the best dips you can make.

Can you make corn dip in a Crock-Pot?

The Crock-Pot is a hands-off way to make warm corn dip. Add the ingredients to the slow cooker's bowl, cover, and cook on high for 1 hour. After an hour, stir, cover, and cook on high for 1 more hour. If you have more time, let it cook on low for 2-3 hours instead. This will give the ingredients more time to meld.

What's the 2-ingredient corn dip?

2-ingredient corn dip is a simplified variation that mixes corn with cream cheese. You can let the cream cheese sit at room temperature or microwave it to make it easy to combine. It's an easy way to enjoy it without extra ingredients. It's served with corn or tortilla chips.

More Delicious Dip Recipes

• Fresh Guacamole: Easy and authentic recipe that's great as a dip, filling, or topping.
• Salsa With Canned Tomatoes: Zesty and easy to make.

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