Corn dip is one of those creamy, crowd-pleasing appetizers that everyone loves digging into. It’s simple to make, served cold, and packed with cheesy flavor. Whether you’re bringing it to a party or keeping it at home for snacking, it’s a guaranteed hit. If you like easy dips like this one, you’ll also love my buffalo chicken dip.
Can I Make Corn Dip Ahead of Time?
Yes! Corn dip is one of the best make-ahead appetizers because the flavors actually improve after a few hours in the refrigerator. You can prepare it the night before and store it in a covered bowl until ready to serve. Just give it a good stir before setting it out with chips or crackers.
Common Substitutions for Corn Dip
This recipe is versatile, and you can easily swap ingredients based on what you have:
- Cheese: Try Pepper Jack for a spicy kick, Monterey Jack for a milder option, or a Mexican cheese blend for extra flavor.
- Cream base: Replace mayonnaise with plain Greek yogurt or use all sour cream if preferred.
- Add-ins: Stir in diced jalapeños, black beans, or even a squeeze of lime juice for brightness.
How to Store Leftovers
Store any leftover corn dip in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dip may separate slightly once chilled. It’s not recommended to freeze this dip since the creamy base doesn’t thaw well.
Serving Ideas
Tortilla chips are the classic choice, but corn dip is also delicious with crackers, pita chips, or fresh vegetables like celery sticks, bell pepper strips, or cucumber rounds.
Corn Dip
Ingredients
- 2 cans (15.25-ounces each) sweet corn, drained
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 can (4-ounces) diced green chiles, drained
- ¼ cup chopped fresh cilantro, plus more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Tortilla chips, for serving
Instructions
- In a large bowl, add cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined.
- Add corn, cheese, green chiles, cilantro, garlic powder, onion powder, paprika, cumin, salt, and pepper. Stir everything together until thoroughly combined, and the dip looks evenly mixed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and for the dip to fully chill.
- Before serving, give the dip a good stir. Transfer to a serving bowl, then sprinkle with a little extra paprika and chopped fresh cilantro for color and flavor.
- Serve cold with tortilla chips.
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