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.
Why It's Yummy
- Simplicity - mix everything together and serve right away. No heating, cooking, or chilling is required (although for better blending give it some time in the refrigerator for the flavors to blend better).
- Easy To Make Ahead - you can mix all ingredients and store them in the fridge until ready to serve. You can also prep some of the ingredients ahead of time like cooking bacon and shredding the cheese and keeping them separately in the fridge until ready to combine the dip.
- Delicious - if you like creamy dips you gonna love this! The flavor is great with the combination of smoky jalapeno, sweet corn, and creamy elements creating the perfect Mexican dip for any occasion.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- 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. Or 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.
What Type of Corn is the Best?
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.
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.
- 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 when making creamy dips. 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 for a kick of 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 corn or freshly cooked corn on the cob will give less sweeter results (which many like as well).
- This easy creamy corn dip can be garnished with freshly chopped herbs and grated cheese just 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.
- 📋 JULIA'S TIP If you like the soup to be thicker, you can mash half of the potatoes until chunky and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water).
This creamy corn dip is a summer staple recipe and can be made with fresh, canned, or frozen corn.
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.
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
Mexican beer is another great alcoholic option, as well as white wine and rose.
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.
- For a hot Mexican corn dip, add cayenne pepper, salsa, a dash of hot sauce, or extra chopped jalapenos to the mixture.
- I’ve used Mexican shredded cheese in this recipe. Other cheese options include Monterey Jack or Pepper Jack cheese. Combine at least 2 different cheeses for maximum depth of flavor.
- Black beans, diced tomatoes, green chilies, chopped cilantro, and lime juice can be added to this corn dip mixture for a Southwest twist.
- Omit the bacon for a vegetarian corn dip.
- Feta cheese, sun-dried tomatoes, chopped Kalamata olives, black olives, basil, and oregano will provide a Mediterranean twist to this corn dip.
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.
Any leftovers can be stored in the fridge for up to 3-5 days. Taste the dip before serving to ensure that it still has great flavor and consistency.
Cinco De Mayo Recipes
Try our favorite recipes for your next Cinco De Mayo party!
For a full dinner recipe list hop on to our Dinner collection.
💗I hope you'll enjoy this Mexican corn dip recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
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Mexican Corn Dip With Sour Cream
- 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
- 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)