Corn Dip

This creamy Corn Dip combines corn, onions, peppers, garlic, green onions, jalapenos, Monterey Jack, and cheddar cheese. It tastes delicious, both hot and cold. It is seasoned with chili powder, paprika, and ground cayenne, giving it a Mexican street corn flair. Serve it with tortilla chips or Fritos scoops.

How to make Corn Dip

Hot Corn Dip

Heat a little olive oil over medium-high heat in a medium skillet. Add the onions and bell peppers and cook until soft. Reduce the heat to low and add the salt, pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let it cool.

In a large bowl, stir the cooked veggies with the corn, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese. Spoon the mixture into a baking dish and bake for 20-25 minutes or until golden brown and bubbly.

Cold Corn Dip

Heat a little olive oil over medium-high heat in a medium skillet. Add the onions and bell peppers and cook until soft. Reduce the heat to low and add the salt, pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let it cool.

Once thoroughly cooled, in a large bowl, combine the cooked veggies with the corn, mayo, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, and shredded cheese.

Recipe tips

• Use canned or fresh corn off the cob for this recipe. If using canned corn, drain well. I like to use fire-roasted canned corn.
• This dip is equally delicious, both hot and cold. I encourage you to split the dip and try it half cold and half hot.
• Any color bell pepper will work in this dip. Dice or chop them finely, so you get some in each bite.
• You can substitute a 4-ounce can of drained green chilies for the jalapeno. Green chilies are typically milder and sweeter than jalapenos.
• Other cheeses that work well in this recipe include Pepper Jack, Gruyere, Colby Jack, Gouda, and Fontina.

What to serve with corn dip

This dip is delicious with tortilla chips, crackers, corn chips, crostini, cucumber slices, celery sticks, and baguettes. Or serve it over tacos or nachos to give them even more flavor. Refrigerate any leftovers and enjoy them hot or cold.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power.

With sour cream and mayonnaise, I can not recommend freezing this dish. It will break down, and separate, and the texture would be unpleasant.

More dip recipes to try

Fiesta Corn Dip Recipe

Corn Dip is a creamy, easy, and tasty mayonnaise and sour cream-based dip with sauteed onions, bell peppers, and garlic. It is delicious served either hot or cold. 

4.95 from 18 votes

Print Pin Rate

Course: Appetizer

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12 servings

Calories: 223kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 3/4 cup chopped green peppers and red peppers
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 cloves garlic minced
• 2 15 ounce cans corn (preferably fire-roasted)
• 3/4 cup mayonnaise
• 1 cup sour cream
• ½ cup chopped green onions
• 1 small jalapeno minced (see notes)
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon ground cayenne pepper
• 2 cups shredded cheddar and Monterey Jack cheese
• Green onions or fresh cilantro chopped (garnish)
• Fritos and tortilla chips for serving optional

Instructions

Hot Dip

• Preheat oven to 375 degrees. 
• Heat the olive oil over medium high heat in a medium skillet. Add the onions and bell peppers and cook until soft.
• Reduce the heat to low and add the salt, black pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let the mixture cool for a few minutes. 
• Combine the cooked veggies with the corn kernels, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese.
• Spoon the mixture into a baking dish and bake for 20-25 minutes or until golden brown and bubbly. 
• Serve with Fritos and tortilla chips

Cold Dip

• Heat the olive oil over medium high heat in a medium skillet. Add the onions and bell peppers and cook until soft. Reduce the heat to low and add the salt, pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let it cool.
• Once fully cooled, combine the cooked veggies with the corn kernels, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese. Cover and refrigerate for 1 hour to allow the flavors to blend. 
• Serve with tortilla chips, crackers, or crostini. 

Notes

• Use canned or fresh corn off the cob for this recipe. If using canned corn, drain well. I like to use fire-roasted canned corn.
• This dip is equally delicious, both hot and cold. I encourage you to split the dip and try it half cold and half hot.
• Any color bell pepper will work in this dip. Dice or chop them finely, so you get some in each bite.
• You can substitute a 4-ounce can of drained green chilies for the jalapeno. Green chilies are typically milder and sweeter than jalapenos.
• Other cheeses that work well in this recipe include Pepper Jack, Gruyere, Colby Jack, Gouda, and fontina.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power.
• With sour cream and mayonnaise, I can not recommend freezing this dish. It will break down, and separate, and the texture would be unpleasant.

Nutrition

Calories: 223kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 309mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 11mg | Calcium: 169mg | Iron: 0.4mg

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