Cold corn dip is an easy and delicious dip loaded with corn in a creamy base with sour cream, shredded cheese, salty chopped bacon, scallions, and chopped jalapenos.
Enjoy this easy dip as the perfect appetizer for Game day or summer parties alongside tortilla chips, crackers, and fresh vegetables.
To serve a crowd, combine this fiesta dip with more appetizers such as spinach dip, buffalo chicken dip, and taco dip.
Ingredients for Corn Dip
- Canned sweet corn kernels - or use fresh corn on the cob when in season. You can also make Mexican-style corn on the grill for a smoky corn dip (elote corn dip).
- Bacon - cooked and chopped for mix-in and garnish but you can leave it out if you wish.
- Mayonnaise - Low-fat mayonnaise can be used to reduce the fat content of this dip. Alternatively, vegan mayo is almost on par with regular mayo.
- Sour cream - for a healthier option, substitute sour cream with greek yogurt. Alternatively, this dip can be made entirely with cream cheese instead of sour cream and mayo.
- Mexican shredded cheese - Monterey Jack cheese or cheddar cheese. I recommend using at least 2 different cheeses for the best flavor combination.
- Scallions - or red onions for sweetness. Green onions can be sprinkled over the cold dip for a softer flavor.
- Jalapeno - fresh, seeds and membrane removed or jarred jalapeno. Other green chiles, and pimentos, can be added as well. Or for a less spicy dip, try adding green bell peppers.
- Seasoning - black pepper, garlic powder, and onion powder. Additional seasonings I like to use: cumin, paprika (sweet or smoked), chili powder, or taco seasoning.
📋 You can find the full ingredient list in the Recipe Card below the article.
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Tips
- Ensure that the canned corn is drained of all liquid. Excess liquid will make this dip runny.
- Grate the cheese yourself for the best flavor and optimal melting.
- I’ve used a combination of mayonnaise and sour cream in this dip. The ratio of these two creamy ingredients depends on personal preference, but many recipes call for a 1:1 ratio. You can easily adjust these ingredients to make this yummy dip less or more creamy.
- Adjust the seasoning as required. Cayenne pepper can also be added to kick the heat.
- Once the dip has been made, refrigerate it until ready to serve. The extra time in the fridge allows the flavors to meld together and enhance the taste.
- You don’t necessarily have to use sweet corn; regular canned or freshly cooked corn on the cob will give less sweet results (which many like).
- This easy creamy corn dip can be garnished with freshly chopped herbs and grated cheese before serving.
- Feel free to adjust the seasoning to your taste buds. Some require more pepper, salt, or just extra flavor. You can make it as spicy or mild as you like.
Serving Suggestions
If you looking for more ideas for Cinco de mayo appetizers, try this yummy roundup for 35+ Cinco De Mayo Recipes to get more inspiration for your next party.
Dippers
This corn dip can be enjoyed with:
- tortilla chips, fritos
- pretzels, or savory crackers.
- fresh vegetables (baby carrot or carrot sticks, celery, cucumber, cherry tomatoes)
- strips of red bell pepper
- toasted baguette slices, pita bread, pita chips
Toppings
I like to top my dip with green onion, chives, parsley or cilantro, bacon, cotija cheese, and black pepper, and for extra heat more diced jalapenos on top.
To add an extra spicy kick to your dish, you can drizzle a small amount of hot sauce such as Franks Red Hot, Valentina, or Cholula. Just a touch of these flavorful sauces can elevate the heat level and enhance the overall taste of this creamy dip.
Freezing And Storing Instructions
Most recipes that contain dairy should not be left outside for no longer than 1-2 hours.
- To Store. This corn dip can last for up to 5 days if stored in an airtight container in the fridge. Store the dip tightly sealed in an airtight container.
- To Freeze. I don't recommend freezing this as the sour cream and mayo will start to break down, become crumbly, and make your dip watery after thawing.
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Try our favorite recipes for your next Cinco De Mayo party!
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Recipe Card
Mexican Corn Dip With Sour Cream
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INGREDIENTS
- 2 15 ounce cans of sweet corn kernels
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup Mexican cheese blend shredded
- 4 slices bacon, diced
- 3 scallions
- salt to taste
- 1 jalapeno
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
INSTRUCTIONS
- Drain the fresh sweet corn (or regular cooked corn kernels) to remove any excess liquid.
- Shop the bacon into small cubes and cook until crispy. Set aside.
- In a medium-large bowl, combine the corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeno, and seasoning. Mix well.
- Refrigerate the mixture until you're ready to serve.
- Serve the corn dip with tortilla or corn chips. I like to sprinkle some lime juice over the top right before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Corn Dip Step By Step
- Drain the fresh sweet corn (or use regular cooked corn kernels) to remove any excess liquid. Cut the green onions and jalapeno.
- Chop the bacon into small cubes and cook until crispy. Set aside.
- In a medium-large bowl, combine the corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeno, and seasoning. Mix well.
- Refrigerate the mixture until you're ready to serve.
- Serve the corn dip with tortilla or corn chips. I like to sprinkle some lime juice over the top of the dip right before serving.
FAQs
Yes! This dip is 100% gluten free.
This corn dip combines canned corn, mayonnaise, sour cream, cooked bacon, shredded cheese, chopped jalapenos, scallions, and garlic-onion seasoning.
Whereas it is quite common to freeze dips, I don’t fully agree on doing so. Yes, it is still safe to freeze and consume after thawing, however, the texture will change, significantly. The creamy dip will separate and become watery. And honestly, the flavor is not as good as freshly prepared, and remember, it only takes you 10 minutes to mix everything. Make it fresh.
For this Mexican corn dip, you can use any, really. From frozen, and canned to freshly cooked corn on the cob (try my recipe for 3 ways how to cook corn).
Feel free to increase the corn amount int his recipe to make it a chunky dip if you love the corn flavor.
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Roberto Pelaez
Just whipped up this amazing corn dip for some guests, and everyone loved it! Great mix of flavors and so easy to make. Thanks for sharing, Julia!
Jenna
Totally feel you on that. Would love to see more health-based adaptations of these recipes too.
Becky S.
I appreciate the depth of flavors in this Mexican Corn Dip, particularly the balance of spicy and creamy elements. It's a simple yet sophisticated approach that I can admire.
Aaron T.
hey, can i use greek yogurt instead of sour cream in the corn dip? tryna make it a bit healthier lol. thx for any tips Julia!
Julia
yes this might work Aaron!
Katie M.
Thanks for sharing this Mexican Corn Dip recipe, Julia! It's just what I need for our family Cinco de Mayo celebration. Easy to follow and sounds delicious. Can’t wait to try it with the kiddos!
Julia
enjoy!
Julia | The Yummy Bowl
Enjoy this creamy corn dip at your next summer BBQ party You gonna love this!