Easy Corn Dip Recipe

Corn dip is one of those recipes that instantly makes me think of gatherings with friends and family. I first made it for a weekend barbecue, and it quickly became the star of the table. The mix of creamy base, sweet corn, and a little spice is simple yet addictive. It’s the kind of dip that disappears fast, and everyone asks for the recipe. Best part? It takes only a few minutes to put together and works for any occasion.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes (optional if baking)
• Total Time: 25 minutes
• Servings: 8

Ingredients You’ll Need

• 2 cans (15 oz each) whole kernel corn, drained
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups shredded cheddar cheese (sharp or mild)
• 1 cup shredded pepper jack cheese
• 1 can (4 oz) diced green chilies, drained
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: 1 jalapeño, finely chopped for extra heat

Step-by-Step Instructions

Step 1: Mix the Creamy Base

Start with a large mixing bowl. Add 1 cup of mayonnaise and 1 cup of sour cream. Use a spoon or whisk to stir them together until you have a smooth, creamy mixture. This base will hold the dip together and give it that rich, tangy flavor. Make sure the mayo and sour cream are fully blended with no lumps.

Step 2: Add the Cheese and Seasonings

Now sprinkle in 2 cups of shredded cheddar cheese and 1 cup of shredded pepper jack cheese. The cheddar gives a mild sharpness, while pepper jack adds a little spice. Next, stir in the garlic powder, smoked paprika, salt, and black pepper. These seasonings bring depth and a light smoky kick. Mix well so the spices don’t clump in one spot.

Step 3: Mix in the Green Chilies

Open the can of diced green chilies and drain any liquid. Add the chilies to the bowl and stir. They add a mild heat and a fresh flavor that balances the richness of the dairy. If you prefer more spice, you can also chop a fresh jalapeño and add it at this stage.

Step 4: Fold in the Corn

Take your two cans of drained whole kernel corn (or fresh roasted corn if you’re using that) and gently fold them into the mixture. Folding means using your spoon to scoop from the bottom and bring it up over the top. This keeps the corn from getting crushed. Keep folding until every kernel is coated in the creamy cheese blend.

Step 5: Choose How You’ll Serve

Here’s where you can decide if you want a cold dip or a hot baked dip:

• For Cold Dip: Cover the bowl with plastic wrap or a lid. Place it in the fridge for at least 1 hour. This helps the flavors blend and makes the dip firm up a little.
• For Hot Dip: Transfer the mixture into a baking dish. Spread it evenly with a spatula. Bake in a preheated oven at 350°F (175°C) for 15–20 minutes. The dip should look bubbly around the edges and slightly golden on top.

Step 6: Garnish and Serve

Before serving, sprinkle chopped green onions on top for freshness. If you like spice, add thin jalapeño slices as garnish. Place the dip on the table with a big bowl of tortilla chips, pita chips, or crackers. Serve right away while it’s creamy and flavorful.

Helpful Tips

• Use fresh corn when in season for a sweeter flavor. Just roast or boil, then cut kernels off the cob.
• For a creamier dip, blend half of the corn in a food processor before mixing.
• Don’t skip the paprika—it adds a smoky depth to the dip.

Variations

• Mexican-Style Corn Dip: Add lime juice, cotija cheese, and cilantro.
• Bacon Corn Dip: Stir in crispy bacon bits for a smoky flavor.
• Spicy Corn Dip: Mix in hot sauce or extra jalapeños for more kick.
• Healthier Option: Swap Greek yogurt for sour cream and use light mayo.

How to Serve

• Serve with tortilla chips, crackers, or pita chips.
• Use as a topping for baked potatoes or nachos.
• Pair with grilled meats as a creamy side dish.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended as dairy may separate when thawed.
• Reheating: For baked dip, warm leftovers in the oven at 325°F until heated through.

Nutrition Facts (Per Serving)

• Calories: ~280
• Protein: 8g
• Carbohydrates: 15g
• Fat: 20g
• Fiber: 2g
• Sodium: 420mg

(Values are approximate and may vary by ingredients used.)

FAQs

Can I make this dip ahead of time?
Yes, prepare it up to 24 hours in advance and keep refrigerated until ready to serve.

Can I serve it cold and hot?
Absolutely! Cold for a refreshing dip or baked for a melty, cheesy version.

What if I don’t like mayo?
Replace it with cream cheese or Greek yogurt for a different texture.

Can I add beans?
Yes, black beans or pinto beans add more protein and texture.

Conclusion

This easy corn dip recipe is quick, flavorful, and versatile. Whether you enjoy it chilled or baked, it’s always a hit at parties, cookouts, or simple family nights. With just a few pantry staples, you’ll have a dip that everyone will love. Try one of the variations to make it your own, and don’t forget to serve it with plenty of chips—you’ll need them!