Easy Traditional Corn Dip Recipe
Introduction
This easy traditional corn dip is a creamy, cheesy crowd-pleaser perfect for any occasion. With a blend of sweet corn, three cheeses, and flavorful spices, it can be served hot or cold to suit your preference. Ready in just 30 minutes, it’s ideal for game days, parties, or casual snacking.
Ingredients
- 2 cups sweet corn (fresh, canned, or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (8 oz) block of cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
- ½ cup chopped green onions
- ½ cup diced red bell pepper
- 1 jalapeño, finely chopped (remove seeds for less heat)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Step 1: Prepare the corn. If using fresh corn, cut kernels off the cob. For canned corn, drain and rinse. For frozen corn, thaw and drain any excess moisture.
- Step 2: In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Stir until smooth and well blended. If the cream cheese is too firm, use a hand mixer to blend it until creamy before adding the other ingredients.
- Step 3: Stir in the shredded cheddar and pepper jack cheeses. Then, add garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper to taste.
- Step 4: Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño. Add cilantro if using, and mix gently to combine.
- Step 5: Decide how you want to serve the dip:
- For Cold Corn Dip: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra green onions, cheese, or cilantro before serving.
- For Hot Corn Dip: Preheat the oven to 375°F (190°C). Transfer the mixture to a baking dish and top with additional shredded cheese. Bake for 20–25 minutes until bubbly and golden. Garnish with crumbled bacon and fresh cilantro if desired before serving.
Tips & Variations
- Use fresh corn in season for the best sweetness and texture, though canned or frozen work well year-round.
- Add cooked crumbled bacon or diced jalapeños for extra smoky or spicy flavors.
- Swap out pepper jack for mozzarella or Monterey Jack cheese for a milder taste.
- If you prefer less heat, remove the seeds from the jalapeño before chopping.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat the hot version in the oven at 350°F (175°C) until warm and bubbly. The cold dip can be enjoyed chilled directly from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, this dip can be prepared a day in advance. For the cold version, simply refrigerate and serve chilled. For the hot version, assemble ahead and bake right before serving.
What can I serve with corn dip?
This corn dip pairs well with tortilla chips, crackers, fresh vegetable sticks, or toasted baguette slices for dipping.
Print
Easy Traditional Corn Dip Recipe
- Total Time: 30-40 minutes
- Yield: 4 servings 1x
Description
This Easy Traditional Corn Dip is a creamy, cheesy, and flavorful appetizer perfect for gatherings and parties. Made with sweet corn, a blend of cheeses, and a mix of spices, it can be served cold or baked hot for a melty, golden dish that everyone will love.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh, canned, or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (8 oz) block of cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and black pepper to taste
Vegetables & Herbs
- ½ cup chopped green onions
- ½ cup diced red bell pepper
- 1 jalapeño, finely chopped (remove seeds for less heat)
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Prepare Corn: If using fresh corn, cut kernels off the cob. For canned corn, drain and rinse it. If using frozen corn, thaw and drain excess moisture to avoid excess liquid in the dip.
- Mix Creamy Base: In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Stir or blend with a hand mixer until smooth and well blended to ensure a creamy texture.
- Add Cheeses and Spices: Stir in the shredded cheddar and pepper jack cheeses. Mix in garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper thoroughly.
- Incorporate Vegetables: Fold in the corn, chopped green onions, diced red bell pepper, and finely chopped jalapeño. If using cilantro, add it at this stage and mix gently.
- Serve Cold or Hot: For a cold dip, cover the bowl and refrigerate for at least 30 minutes to meld flavors. Garnish with extra green onions, cheese, or cilantro before serving. For a hot dip, preheat oven to 375°F (190°C), transfer mixture to a baking dish, top with extra shredded cheese, and bake for 20–25 minutes until bubbly and golden. Garnish with crumbled bacon and fresh cilantro if desired before serving.
Notes
- You can adjust the spiciness by removing jalapeño seeds or using less chili powder.
- Fresh corn provides a sweeter, fresher taste but canned or frozen corn works well for convenience.
- Sour cream can be substituted with Greek yogurt for a tangier dip with added protein.
- This dip can be prepared ahead and refrigerated; it tastes great chilled or warmed up.
- Adding extra cheese on top before baking creates a delightful golden crust.
- Serve with tortilla chips, crackers, or sliced veggies for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (if baking)
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: corn dip, cheesy dip, party appetizer, baked dip, cold dip, easy dip recipe, traditional corn dip
