If you’re in search of an easy appetizer to bring to your next potluck or party, this delicious corn dip comes together in less than 10 minutes! No cooking or baking, just mix up this crowd pleaser and enjoy!
Why this recipe works
Corn dip is one of those recipes that your grandma used to make. It’s always a hit and perfect with tortilla chips. It’s one of our best summer recipes.
The ingredients are simple and common, making this an inexpensive appetizer option for your next backyard barbecue.
Ingredients you will need
There’s nothing really fancy, but if you’d like to add a little more Mexican flair, like our Mexican Corn, you can garnish the finished corn dip with crumbled Cotija cheese and chopped cilantro. We’ve even stirred in a bit of cumin from time to time!
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Corn Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Set aside 1 tablespoon of the chopped green onions for garnish.
- In a large bowl, toss together drained corn, drained green chiles, jalapeño, and remaining green onions.
- Stir in mayonnaise and sour cream until well combined.
- Sprinkle with pepper, salt, and garlic powder and stir well to evenly distribute seasonings.
- Stir in shredded cheese.
- Garnish with reserved green onion.
Expert Tips & FAQs
- This recipe is very portable. Simply store in a covered container in the refrigerator before traveling.
- Tortilla chips are the perfect dipper, but you can offer other options like celery as well.
- Because this corn dip contains mayonnaise, it is better to keep it cold. Sitting on the picnic table while you eat your lunch is fine. However, it’s best to keep it in the cooler while you enjoy yard games and chatting.
I hope you enjoy this corn dip as much as we do. Your guests will be asking for the recipe, so be sure to print extra copies!
More Salad Ideas for Summer
- Nana’s Macaroni Salad
- Mom’s Potato Salad
- Rainbow Summer Pasta Salad
- Tuna Pasta Salad
- Chicken Salad with Grapes
- Asian Broccoli Slaw
- Cucumber Salad
- Egg Salad with Chives
- Taco Pasta Salad
- Sweet Corn and Chickpea Salad
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Corn Dip
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 33 oz MexiCorn drained (3 11-oz cans)
- 4 oz diced green chiles drained
- 1 jalapeno pepper seeded and diced small
- 5 green onions chopped, separated
- 1 cup mayonnaise
- 1 cup sour cream
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 2 cups shredded cheddar cheese or Mexican blend cheese (fine shred, not thick)
Optional Garnishes
- Cotija cheese optional garnish
- Chopped cilantro optional garnish
- Chili powder optional garnish
Things You'll Need
Before You Begin
- This recipe is very portable. Simply store in a covered container in the refrigerator before traveling.
- Tortilla chips are the perfect dipper, but you can offer other options like celery as well.
- Because this corn dip contains mayonnaise, it is better to keep it cold. Sitting on the picnic table while you eat your lunch is fine. However, it's best to keep it in the cooler while you enjoy yard games and chatting.
Instructions
- Reserve 1 tablespoon of the chopped green onions for garnish. In a large bowl, toss together drained MexiCorn, drained green chiles, diced jalapeño, and remaining green onions.
- Add the mayonnaise and sour cream and stir until well combined.
- Sprinkle with pepper, salt, and garlic powder and stir well to evenly distribute seasonings. Stir in the shredded cheese.
- Garnish with reserved green onion. Add Cotija cheese, cilantro, and a sprinkling of chili powder if you want to add more Mexican flair.
- Serve with tortilla chips.
Nutrition
Amanda Davis
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Sandi B says
I’ve been meaning to post for a bit, so here it is. I made this a few Sundays back when all my kids and grands came over to eat after church. Everyone is usually starving, so I made this Saturday night for them to nibble on in case I was late with dinner.
EVERYONE loved it!! Even my finicky grandsons! All three of them loved it. The entire bowl was polished off by the time dinner was ready! I couldn’t have been more pleased. Thank you for a wonderful recipe! ♥️♥️
Delfin fifi says
Blender everything?
Amanda Formaro says
There’s no blender used in this recipe, just stir with a spoon.
Donna Monk says
I have made this corn dip for years. It is always a favorite at our house. Whether it is a football game or a church fellowship. Always go home with an empty bowl.