Looking for a creamy, cheesy, and flavor-packed party dip? This corn dip recipe is your go-to appetizer for any occasion! Bursting with sweet corn, tangy sour cream, spicy jalapeños, and melty cheese, it’s the ultimate crowd-pleaser that disappears fast. Whether you’re hosting a game night, potluck, or family barbecue, this simple and delicious dip will steal the show. Best of all, it takes just minutes to prepare and can be served hot or cold — a true comfort classic in every bite.
Ingredients
Here’s what you’ll need to make this easy corn dip recipe:
- 2 cans (15 oz each) of whole kernel corn, drained
- 1 cup sour cream
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 can (4 oz) diced green chiles
- ½ cup chopped green onions
- ½ cup diced red bell pepper
- 1 jalapeño, finely diced (optional, for heat)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Instructions
Follow these easy steps to make the perfect corn dip recipe:
- Preheat your oven to 350°F (175°C).
- Combine the base: In a large mixing bowl, combine sour cream, mayonnaise, and all seasonings. Mix until smooth.
- Add the corn and flavor mix-ins: Stir in drained corn, green chiles, red bell pepper, green onions, jalapeño, and half of the shredded cheese.
- Mix well: Make sure all ingredients are evenly coated with the creamy mixture.
- Transfer to a baking dish: Spoon the mixture into an oven-safe dish and top with the remaining cheese.
- Bake: Bake uncovered for 20–25 minutes, or until hot and bubbly with a golden top.
- Garnish and serve: Sprinkle with chopped cilantro or green onions and serve warm with tortilla chips, crackers, or veggies.
To serve it cold: Skip the baking step, chill the mixture for at least 1 hour, and serve straight from the fridge.
Nutrition Facts
| Nutrient | Amount per serving |
| Calories | 350 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fat | 26 g |
| Fiber | 2 g |
(Nutrition values are approximate and may vary based on ingredients used.)
Tips & Variations
- Spicy Kick: Add extra jalapeños, diced green chiles, or a splash of hot sauce.
- Tex-Mex Twist: Mix in black beans, taco seasoning, and a sprinkle of cotija cheese.
- Healthier Version: Use Greek yogurt instead of sour cream and light mayo.
- Grilled Corn Flavor: Substitute canned corn with freshly grilled or roasted corn for a smoky taste.
- Make It Ahead: Prepare up to 24 hours in advance and bake just before serving.
Serving Suggestions
This corn dip recipe pairs perfectly with:
- Tortilla chips or pita chips
- Fresh vegetable sticks (carrots, celery, bell peppers)
- As a topping for baked potatoes or tacos
- Spoon it over grilled chicken or burgers for an extra burst of flavor
Serve it hot at parties or cold as a refreshing summer snack — it’s always a hit!
FAQs
Q1: Can I make this corn dip ahead of time?
Yes! You can mix all ingredients and refrigerate for up to 24 hours before baking. Just bake when ready to serve.
Q2: Can I use frozen corn instead of canned?
Absolutely. Thaw and drain frozen corn before mixing it in for best results.
Q3: How long does corn dip last in the fridge?
Stored in an airtight container, it lasts up to 3–4 days. Reheat before serving, if desired.
Q4: Can I make this dip dairy-free?
Yes — substitute the sour cream and mayo with dairy-free alternatives and use vegan cheese.
Conclusion
This corn dip recipe is a guaranteed crowd favorite — creamy, cheesy, and bursting with flavor. Whether served hot and bubbly or cold and refreshing, it’s the perfect appetizer for any gathering. With just a handful of ingredients and minimal prep, you’ll have a dip that’s both easy to make and impossible to resist. Try it once, and it’ll become your go-to recipe for every party!
