Easy Corn Dip
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Creamy, cheesy, and made with a blend of Mexican spices, this Easy Corn Dip comes together in just minutes for a crowd-pleasing dish that’s perfect for parties!
Easy Corn Dip
Mexi-corn, mayonnaise, sour cream, and cheese come together with Mexican spices to create an addictively flavorful dip. Great for dipping your favorite corn chips, tortillas, veggies, or whatever else you have on hand.
Mix up the dip in just a few minutes, and while the flavors mingle and develop, you can focus on the rest of your to-do list.
This easy, creamy corn dip is ideal for your next game night, picnic, potluck, family barbeque, or any other gathering. You can easily double the recipe if you are feeding a big crowd.
You really can’t go wrong with this dip, believe me. Serve it once, and you’ll be delegated the official ‘dip person’ at all future get-togethers. (Although being the designated dip person can get annoying after a while, lol. I know this because we are the designated queso in the crock pot people at my hubby’s family gatherings. It’s such a messy cleanup! I’ve started purchasing the cheapest crock pot to take, and we now just sneak away and leave the crock pot.)
Leftovers are fantastic on burgers and on a tortilla with rotisserie chicken and avocado.
Why You Should Make This Corn Dip
- Delicious: Creamy, savory, and absolutely the tastiest dip you’ll make.
- Crowd-pleaser: This Mexican dip is great for feeding a crowd.
- Make ahead: Prep the dip the night before or the morning of your event and you’ll be all set to focus on the rest of your to-do list.
- Versatile: Add your favorite veggies, spice it up, spice it down. Prepare it however you like it.
- No cooking required: No need to turn the oven on to make this tasty dip. It just needs some time in the fridge and then it’s ready to go.
Ingredients And Notes For This Mexican Corn Dip
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Mexi-corn | Use one 30 oz can, drained. It is also called fiesta corn. If you can’t find the mexi-corn, you can use regular canned corn; you can add additional diced green and red bell peppers, plus a bit of finely diced onion.
- Mayonnaise | Any mayonnaise works for this dip; olive oil-based, vegan, or lite. Whatever you have in the fridge will work well. I typically use regular or lite Hellman’s. Best flavor mayo, IMO. (While I love HEB, their store brand mayo is the worst!)
- Sour cream | Regular or low-fat sour cream works for this recipe. You can also substitute plain Greek yogurt.
- Seasonings | Ranch seasoning, cumin, chili powder, salt, and pepper. If you don’t have chili powder and cumin, you can sub with three to four teaspoons of taco seasoning.
- Cheese | Mexican Blend shredded cheese is what is called for in this recipe. You can use pre-shredded or shred your own. Colby Jack or cheddar are both good options too.
- Lime juice | Squeeze the juice from 1/2 of a lime. (No limes? One tablespoon of bottled lime juice is equivalent to half a lime.)
- Optional |1/4 cup or so finely diced red pepper and/or 1/4 cup of chopped cilantro. I highly suggest the red bell pepper if you are grocery shopping for this recipe. I love the hint of sweetness and additional color the red bell pepper adds. The cilantro adds a pretty green garnish, plus a bright, peppery note to the dip.
How To Make Corn Dip
Mix all the ingredients in a bowl, cover, and place in the fridge for at least 2 hours before serving.
Serve the dip straight from the fridge or let it come to room temperature.
Pin this recipe for later.
Recipe Tips
- Make sure to drain the con well.
- Use premixed Ranch seasoning or make your own using a combination of onion powder and/or onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chives.
- Allow ample time between preparation and serving so that the dip has time to develop its wonderful flavor.
- Serve with your favorite corn chips, tortillas, crackers, or veggies. (I tried all the chips and liked the tortilla chips the best. Frito Scoops were good, but the flavor of the Frito competed just a little bit with the flavor of the dip. The tortilla chip complemented the dip perfectly.)
- If you can’t find a can of Mexi-corn, use regular corn and add diced red peppers. Frozen or fresh corn will also work. If you use fresh, grill it for a deep smoky corn flavor.
Variations
- Mix in a variety of freshly diced bell peppers. The more colorful, the better.
- Make it spicy by adding a finely diced jalapeno or a well-drained can of hot Rotel.
- Add freshly minced onions, chives, or green onions.
- Add 1/2 a cup of black beans to make a heartier dip.
- Add a sprinkle of cojita cheese to the top for garnish to give the dip a more Mexican street corn vibe.
- Garnish with extra red bell pepper and cilantro for a colorful presentation.
Storage
Store this corn dip in an airtight container for 3-4 days in the fridge. I do not recommend you freeze the dip.
FAQs
Is this corn dip spicy?
This dip is very flavorful from the ranch, chili powder, cumin, and red bell pepper. However, it is not spicy-hot. If you like spicy hot dips, you can add a fresh, finely diced, seeded jalapeno. (Make sure to wear gloves or very, very thoroughly wash your hands after dicing the jalapeno. And under no circumstances should you attempt to put in your contacts (even after a few hours) after handling jalapenos, lol.)
Can I use fresh or frozen corn?
Yes! If frozen, make sure the corn is thawed and gently squeeze out any excess water. If using fresh corn, make sure the corn is cooked first. (My favorite way to cook fresh corn on the cob is in the microwave.)
How Long can this dip sit out on the counter?
For food safety reasons, Mayonaise-based recipes should not be left at room temperature for longer than 2 hours. (So if you serve it chilled from the fridge, I would put it away at the end of hour three.)
How Can I Make this dip Healthier?
You can use low-fat mayo and sour cream to lighten up this dip. You can also replace the sour cream with plain Greek yogurt. You might also consider cutting the amount of the shredded cheese in half. Add fiber with black or garbanzo beans.
Is this Mexican Corn Dip eaten Warm or Cold?
You can serve this corn dip straight from the fridge or let it come to room temperature. I prefer it cool, but others like it warmed in the microwave. (If warming in the microwave, heat for 1 to 2 minutes at a time, stirring in between, until the desired temp is reached. You do not want to overheat this dip.)
Try it both ways and see what you prefer.
Can the leftovers be frozen?
I do not recommend freezing the leftovers. The mayonnaise and sour cream will separate upon defrosting.
Looking for more dip recipes?
- Bacon Ranch Corn Dip
- 3 Ingredient Beer Cheese Dip
- Tex Mex Bean Dip
- Baked Spinach and Artichoke Dip – Lightened Up
Did you make This Corn Dip?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Easy Corn Dip
- Prep Time: 5 minutes
- Total Time: 2 hours
- Yield: 6 cups 1x
- Category: side dish
- Method: refrigerator
Description
This creamy Mexican Corn Dip is a crowd-pleaser! Made with corn, cheese, and a blend of Mexican spices, the dip comes together in minutes. Serve with tortilla or corn chips; it is addictively delicious!
Ingredients
- 30 oz of mexi-corn (drained)
- 1/2 cup mayonnaise
- 1 cup sour cream
- 2 teaspoon ranch seasoning
- 2 teaspoon cumin
- 2 teaspoon chili powder
- 1 1/2 cup shredded cheese
- Juice of 1/2 lime
- Salt and pepper to taste
- Optional 1/4 cup finely diced red pepper and/or 1/8 cup of cilantro
Instructions
Mix all the ingredients together, cover, and place in the fridge for a minimum of 2 hours before serving.
Notes
Make sure to drain the corn well.
Nutrition
- Serving Size: 1/4 cup
- Calories: 97
- Fat: 7
- Carbohydrates: 8
- Fiber: 1
- Protein: 2
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