Corn Dip

This flavorful Corn Dip recipe is the perfect dish to bring to your next party or backyard barbecue. Serve cold or hot with corn chips or tortilla chips.

This corn dip recipe is a great option all year long. In the summer, you can make it with corn on the cob and serve it cold. And in the winter you can use canned corn and warm it up in the oven.

Corn Dip is one of those potluck recipes that will have everyone asking you for your recipe!

How To Make Corn Dip

For this recipe, you can use fresh sweet corn or canned corn. If using fresh sweet corn from corn on the cob, start by cutting the corn off of the cobs.

Should I cook the corn first?

Corn on the cob can be eaten raw like other vegetables. Cooking the corn briefly, aka blanching the corn, will make it more tender. To blanch the sweet corn that was cut off of the cob, put it in boiling water for 2-3 minutes. Drain the water and rinse the corn under cold water to cool it.

Put sour cream, mayonnaise, garlic salt, and black pepper in a bowl and stir to combine.

Lighter Version

To make a lighter version of this corn dip recipe, swap out the full-fat sour cream and mayonnaise for lighter versions. Another option is to replace part or all of the sour cream with plain Greek yogurt.

Add shredded cheddar cheese, sweet corn, mexicorn, Rotel, diced green chiles, chopped onions, and chopped cilantro.

Variations

This corn dip recipe is very flexible and can be adapted depending on what you have on hand or your family’s preferences.

• For more heat, add diced jalapenos and add some hot sauce, sriracha sauce, or red pepper flakes.
• Skip the Rotel if you don’t want tomatoes in the dip, or replace it with diced fresh tomatoes.
• Swap the shredded cheddar cheese with Monterey jack or pepper jack.
• If you want more veggies in this dip so that it is more of a salad, try adding diced avocados, shredded cabbage, diced cucumbers, or diced bell peppers.
• For protein, try adding shredded chicken, taco meat, black beans, or crumbed bacon.

Stir to coat the ingredients with the dressing. Then, cover and refrigerate until ready to serve.

Hot Corn Dip

You can also serve this corn dip hot! To warm the corn dip, spread it in a casserole dish and bake it at 350˚F for 30-40 minutes, until hot and bubbly. Serve while hot.

Serve the corn dip with Fritos corn chips or tortilla chips. It would also be delicious on tacos or in quesadillas!

Make Ahead and Storage

• Make Ahead: This corn dip is the perfect recipe to make ahead of time. Wrap the bowl with plastic wrap and store it in the refrigerator.
• Storage: Wrap the bowl with plastic wrap again and return it to the fridge. Or transfer it to an airtight container and store it in the fridge for 2-3 days.

More Recipes With Corn

• You’ll want to make this Corn Salad recipe on repeat!
• Corn and Sausage Chowder is perfect for chilly evenings.
• Try this Corn Salsa recipe instead of traditional salsa.
• Here’s how to boil corn on the cob to make it tender!