Introduction

Corn dip is the ultimate crowd-pleaser, perfect for parties, game nights, and potlucks. This creamy, cheesy, and slightly spicy dip bursts with flavors that will keep your guests coming back for more. It pairs wonderfully with tortilla chips, crackers, or fresh vegetables. Whether you prefer a cold or hot version, this recipe will become your go-to appetizer.

A white bowl filled with a creamy corn dip that has visible pieces of yellow corn, small bits of red onion, and finely chopped green herbs mixed throughout. The dip is thick and textured, topped with more chopped green herbs. A woman's hand is shown holding and dipping a triangular yellow corn chip into the bowl. The bowl is placed on a white marbled surface with some blurred greens in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sweet corn (fresh, canned, or frozen)

1 cup sour cream

1 cup mayonnaise

1 (8 oz) block of cream cheese, softened

2 cups shredded cheddar cheese

1 cup shredded pepper jack cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and black pepper to taste

½ cup chopped green onions

½ cup diced red bell pepper

1 jalapeño, finely chopped (remove seeds for less heat)

¼ cup chopped fresh cilantro (optional)

Instructions

Step 1: If using fresh corn, cut kernels off the cob. For canned corn, drain and rinse it. If using frozen corn, thaw and drain excess moisture.

Step 2: In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Stir until smooth and well blended. If your cream cheese is too firm, use a hand mixer to blend it until creamy before folding in the other ingredients.

Step 3: Stir in the shredded cheddar and pepper jack cheese. Then, mix in garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper.

Step 4: Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño. If using cilantro, mix it in at this stage.

Step 5: Choose to serve the dip cold or hot:

For Cold Corn Dip: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with additional green onions, cheese, or cilantro before serving.
For Hot Corn Dip: Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish and top with extra shredded cheese. Bake for 20–25 minutes until bubbly and golden. Garnish with crumbled bacon and fresh cilantro before serving.

Tips & Variations

For extra smoky flavor, try adding a pinch of chipotle powder instead of chili powder.

Use mild cheddar cheese if you prefer less sharpness in your dip.

Swap jalapeño for poblano pepper for a milder heat with a rich flavor.

To make it a bit healthier, substitute half the mayonnaise with Greek yogurt.

Add cooked bacon bits or diced tomatoes for added texture and flavor variety.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Be sure to thaw it completely and drain any excess moisture before mixing it into the dip to avoid a watery consistency.

How spicy is this dip?

The heat level depends on how much jalapeño you use and whether you keep the seeds. Removing seeds reduces heat. You can adjust the spice by using less jalapeño or swapping it out for a milder pepper.