Corn Dip

20 servings
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes

Easy Cold Corn Dip is a creamy, cheesy appetizer made in minutes with sweet corn, cream cheese, sour cream, cheese, green chiles and peppers.

Whether it’s Creamy Spinach Dip, Bacon Cheddar Ranch Dip, or this Mexican Corn Dip, a creamy dip loaded with cheese is always the ultimate Party Appetizer!

Who doesn’t love dunking corn chips into a cream cheese dip? It’s creamy and cheesy and the perfect appetizer for holidays, parties, potlucks, or a summer get-together. This cool crowd-pleasing dip doesn’t last long no matter where you bring it and will have folks begging you the recipe!

Corn Dip ingredients spread out on counter and in separate bowls

Sabrina’s Corn Dip Recipe

You’ll love making Corn Dip for so many reasons, but the number one reason to love it is because it comes together in just a few minutes. The only prep work besides slicing some green onions is making sure you thaw your corn and soften your cream cheese. It’s a great summer appetizer because there is no stove required and you’ll only dirty one bowl. It is literally one of the easiest party dishes you could ever make and is a hit every time.

My Easy Corn Dip recipe is perfect for potlucks and birthday parties because it’s so inexpensive and is always a crowd-pleaser. It has just a hint of heat from the jalapeno but it is still very family friendly. Plus it’s so easy to change up the flavors with one or two substitutions or additions. You can even bake this dip or make it in a slow cooker, just follow my alternate preparation methods later in this post.

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Ingredients

  • Corn: There is a combination of corn in this recipe for some texture. The frozen corn is more firm and gives a sweetness to the dip. The creamed corn makes this extra creamy while also adding a bit of sweetness from the sauce.
  • Cream Cheese: To make this dip extra indulgent and addicting, it has every party appetizer’s best friend, cream cheese. Make sure to soften it to room temperature so that you can mix it easily.
  • Cheddar Cheese: Sharp cheddar adds a lot of flavor to this dish and the thicker shreds add some contrast to all the creaminess.
  • Sour Cream: The sour cream gives this corn dip a tangy flavor and lightens up the thick cream cheese and mayo. You can do a one-to-one swap with plain Greek yogurt if you prefer that to sour cream.
  • Mayonnaise: Rich and creamy mayo is what holds this dip together, keeping it from being too thick or too runny. You can use any kind of mayonnaise that you like, but we recommend full fat because hey, party dips are meant to be indulgent!
  • Veggies: Some fresh green onions, green bell peppers and jalapenos add a delicious crunch and crisp flavor. The jalapenos also add a bit of fiery heat.
  • Green Chiles: The canned green chiles add some southwest flavor. You can use a mild or hot depending on how spicy you want it.
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How to Make

Time needed: 10 minutes.

  1. Blend the Cream Cheese

    Mix the sour cream and cream cheese with a hand blender until combined.Corn Dip whipped cream cheese and sour cream in mixing bowl

  2. Stir in the Corn

    Using a spatula, stir in the corn, creamed corn, and mayo until well mixed.Corn Dip corn and creamed corn in bowl with cream cheese mix before combining.

  3. Add Seasonings

    Fold in the cheese, green chilies, green onions, bell peppers, and jalapenos until just mixed in.Corn Dip veggies and chile peppers in mixing bowl before combining

  4. Chill and Serve

    Transfer the dip to a serving dish and spread the top so it’s even. Cover with plastic wrap and chill for at least 2 hours before serving.Corn Dip combined in mixing bowl

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Recipe Card

Corn Dip

Easy Cold Corn Dip is a creamy, cheesy appetizer made in minutes with sweet corn, cream cheese, sour cream, cheese, green chiles and peppers.
Yield 20 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces sour cream
  • 8 ounces cream cheese , softened
  • 16 ounces sweet frozen corn , thawed and drained
  • 15 ounces creamed corn
  • 3/4 cup mayonnaise
  • 2 cup cheddar cheese , finely shredded
  • 4 ounces canned diced green chiles , drained well
  • 1/2 cup green onions , thinly sliced
  • 1 green bell pepper , de-seeded and minced
  • 1 jalapeno , minced, de-seeded and de-veined
  • tortilla chips , for dipping

Instructions

  • To your stand mixer add the sour cream and cream cheese.
  • On medium speed beat together until well mixed.
  • Add in the corn, creamed corn and mayonnaise until well mixed.
  • Add in the diced green chiles, green onions, green bell pepper and jalapeno until just mixed.
  • Spoon into serving dish, refrigerate for at least 2 hours.
  • Serve with tortilla chips.

Nutrition

Calories: 206kcal | Carbohydrates: 11g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 246mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 0.4mg
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Can Corn Dip be made ahead of time? 

Yes, you do want to make this Corn Dip at least 2 hours in advance. It will be at peak freshness within the first 2 days, after that the dip starts separating and getting watery. It’s still good to eat but it just doesn’t look as appetizing. Store it covered in the bowl, or in an airtight container, then give it a good stir before serving.

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How to Store

  • Serve: If you are serving Cold Corn Dip, then you need to keep it chilled and store after no more than 2 hours at room temperature. If you make it the hot variation, keep warm in the slow cooker for up to 4 hours, stirring occasionally.
  • Store: Store leftover dip in the refrigerator for up to 5 days in an airtight container. Stir it before serving if any of the liquid from the corn and sour cream have separated.
  • Freeze: It is not recommended to freeze this dip because of all the mayonnaise and sour cream. Discard any leftovers past the fridge storage date.
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What to Serve with Corn Dip

Since this amazing Corn Dip is pretty thick, you want to choose dippers that are crispy and hearty to scoop up the dip like an edible spoon. Pita Chips, tortilla chips, Frito scoops, and crackers are all great. Fresh veggies like halved mini peppers, celery, and cucumber slices are a crispy, crunchy way to enjoy this summery dip. It doesn’t just have to be a dip though – try it on a Burger or Grilled Chicken Sandwich instead of cheese and mayo!

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Alternative Cooking Methods

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Baked Corn Dip

  • Preheat your oven to 350 degrees and spray a baking dish with cooking spray.
  • Prepare dip as usual and then pour into the prepared baking pan.
  • Bake for 30-40 minutes, until it is hot and bubbly.
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Slow Cooker Corn Dip

  • You don’t need to soften the cream cheese ahead of time, but you will need to cut it into cubes.
  • Add all the ingredients except the cream cheese to your crockpot and stir to combine.
  • Top with cubes of cream cheese.
  • Cover and cook on low for 2 hours, stirring halfway through to mix everything together.
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Frequent Questions

Can I use Fresh Corn?

You can use fresh corn if you want instead of frozen corn in this dip. You don’t have to cook raw corn before eating it, just cut it right from the cob and enjoy. Make sure to rinse well to remove any husk strands. If you don’t want the raw corn so crispy, blanch it by boiling 2-3 minutes then immediately cooling in ice water. Grilled corn from the cob would taste delicious too!

How to Keep Corn Dip Chilled?

A trick to keep cold dips cool is to get a big disposable turkey-sized roaster pan and put 2-3 serving bowls inside of it, leaving space to add ice. Add ice around the bowls and spoon your dips into them. If your dip gets too warm, chill it for at least 30 minutes and bring it back out. If you know it’s gonna be a long party, maybe split the dip into two bowls, keeping one in the fridge to swap in when the other has been out too long. 

Can I make Hot Corn Dip?

If you like a warm and gooey baked dip, you can easily turn this into a Hot Corn Dip! Just prepare the dip as usual and then bake it at 350 degrees for about 30-40 minutes. Another way you can make a hot Corn Dip is with your slow cooker.

Can I freeze this Corn Dip?

Since this Creamy Corn Dip is made with mayo, cream cheese, and sour cream, it’s definitely one you don’t want to freeze. When mayonnaise freezes and then thaws, the oil separates and it can’t come back together for the same creamy texture. The same thing happens to sour cream with the natural liquids unless it was baked into a dish like a coffee cake or casserole. 

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Variations

  • Rotel Tomatoes: Add a can of mild or spicy Rotel diced tomatoes with green chilies to this dip for even more flavor. Drain the tomatoes before adding so they don’t make your dip runny.
  • Mexican-Style Corn: Swap the creamed corn for 2 cans Mexican-style corn (also called Mexicorn) for even more southwest flavor. Mexicorn is a blend of corn and diced peppers so it can replace green bell pepper too if you want.
  • Cheese: You can swap a cup cheddar cheese for another shredded cheese like Pepper jack or Monterey Jack. Completely replace it with a bag of Mexican blend cheese or other favorite blend. 
  • Bacon: We all know bacon flavor makes everything better! Add cooked finely chopped crispy bacon pieces or ¼ cup crunchy bacon bits to the dip. Serve with extra bacon bits sprinkled on top! Make a bacon ranch dip by adding 2 tablespoons Ranch Seasoning. 
  • Spices and Seasonings: You can add a variety of spices to enhance this Mexican Corn Dip like ground cumin, chile powder, or garlic. Turn up the heat with red pepper flakes, cayenne pepper, hot sauce, or more fresh jalapeno pepper to taste.
  • Creamy Street Corn Dip: Give this appetizer the flavors of Street Corn by adding lime juice, chile powder, fresh cilantro, and crumbled cojita cheese. Top with some chile lime seasoning.
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More Creamy Cheesy Dip Recipes

Corn Dip finished dip in serving dish garnished with sliced jalapeno and holding chip with dip on it and preparation collage

The following images were used in previous versions of this post:

Corn Dip finished dip in serving dish garnished with sliced jalapeno and holding chip with dip on it.
Corn Dip sour cream and cream cheese blended in mixing bowl with paddle attachment
Corn Dip finished dip in serving dish garnished with sliced jalapeno and holding chip with dip on it.
Corn Dip preparation collage
Corn Dip finished dip in serving dish garnished with sliced jalapeno
Corn Dip finished dip in serving dish garnished with sliced jalapeno and surrounded by corn tortilla chips
Corn Dip mixed in metal mixing bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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