Easy Traditional Corn Dip Recipe tastes creamy, a little smoky, and loaded with sweet corn pops in every bite. It suits game day, potlucks, or a lazy weeknight snack, and you can get it on the table in about 25 minutes total. I learned this one at a neighborhood cookout and people still text me for the recipe.
Traditional Corn Dip Recipe
You mix everything in one bowl and use everyday ingredients. Canned or frozen corn, pantry spices, and a few fresh add-ins keep the flavor big and the process simple. You can serve it cold or bake it hot, so it fits your timeline.
You can prep it ahead and finish it right before guests arrive. It holds well, travels well, and disappears fast. I call that a party win.
“Five stars from our tailgate crew. The dip vanished in 10 minutes, and no one believed it came together so fast. Perfect balance of creamy, tangy, and a gentle jalapeño kick.”
Ingredients You Need
- Corn kernels: 3 cups. Use well-drained canned corn, thawed frozen corn, or grilled fresh corn cut off the cob for extra flavor.
- Cream cheese: 8 ounces, softened. Store brand works fine; let it sit out so it blends smooth.
- Sour cream: 1 cup. Swap with plain Greek yogurt for extra protein and a tangier bite.
- Mayonnaise: 1/2 cup. I like Duke’s or Hellmann’s for steady flavor.
- Shredded cheese: 2 cups total. Use sharp cheddar for classic, or pepper jack for heat. Shred it yourself for better melt.
- Jalapeño: 1 to 2, seeded and minced. Use canned green chiles for mild heat.
- Red bell pepper: 1/2 cup diced, optional for crunch and color.
- Green onions: 1/2 cup thinly sliced.
- Fresh cilantro: 2 tablespoons chopped, optional but bright.
- Fresh lime juice: 1 tablespoon for balance.
- Chili powder: 1 teaspoon.
- Ground cumin: 1/2 teaspoon.
- Smoked paprika: 1/2 teaspoon.
- Garlic powder: 1/2 teaspoon.
- Onion powder: 1/4 teaspoon.
- Kosher salt: 3/4 teaspoon, or to taste.
- Black pepper: 1/4 teaspoon.
- Hot sauce: a few dashes, optional.
- For the hot baked version: 1/2 to 1 cup extra shredded cheese for topping. Mozzarella or more cheddar both work.
- Optional add-ins: crisp bacon bits, charred poblano, or a pinch of Tajín.
Equipment:
- Large mixing bowl and spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- For hot version: 10-inch skillet or 8×8 baking dish, and an oven or toaster oven
How to Make Traditional Corn Dip
- Prep Time 15 minutes
- Cook Time 10 minutes for the baked version, 0 minutes for the cold version
- Total Time 25 minutes
- Soften and prep: Let cream cheese sit at room temperature until soft. Drain canned corn very well or pat thawed corn dry. Mince jalapeño and dice the bell pepper.
- Mix the creamy base: In a large bowl, beat cream cheese, sour cream, and mayonnaise until smooth and fluffy.
- Season it: Stir in lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and hot sauce.
- Fold in the good stuff: Add corn, shredded cheese, jalapeño, bell pepper, green onions, and cilantro. Fold until everything looks evenly combined.
- For a cold dip: Cover and chill 30 to 60 minutes so the flavors settle. Garnish with extra green onions and cilantro before serving.
- For a hot dip: Heat oven to 375°F. Spread the mixture into a greased skillet or baking dish, top with extra cheese, and bake 10 to 15 minutes until bubbly at the edges. Broil 1 to 2 minutes for a golden top if you like.
- Serve: Squeeze a little extra lime over the top, shower with cilantro or bacon bits, and serve with sturdy dippers.
Tips & Mistakes
Small tweaks turn a good corn dip into one that guests ask for by name.
- Soften the cream cheese fully so you get a silky dip without lumps.
- Drain the corn well to avoid a watery dip. Pat it dry with paper towels if needed.
- Taste with a chip before salting since chips add salt.
- Keep the dice small so every scoop carries a balanced bite.
- Shred cheese from a block for better melt and less gritty texture.
- Seed the jalapeño for mild heat or leave some seeds for a kick.
- Do not overbake the hot version or the cheese may turn greasy. Pull it when it bubbles around the edges.
- Stir in lime juice at the end, then adjust to your tang level.
- For food safety, refrigerate leftovers within 2 hours.
Variations I’ve Tried
- Street corn style: Use cotija, add a spoon of Mexican crema, extra lime, and a sprinkle of chili-lime seasoning.
- Southwest: Fold in 1/2 cup black beans and 1/2 cup fire-roasted corn, plus a touch of chipotle powder.
- Bacon ranch: Swap some chili powder for ranch seasoning and fold in crisp bacon.
- Poblano and corn: Roast a poblano, chop it fine, and stir it in with smoked paprika for depth.
- Greek yogurt light: Use all Greek yogurt in place of sour cream and half the mayo for a lighter take.
- Slow cooker party dip: Add everything to a small slow cooker on Low for 1.5 to 2 hours, stir, then hold on Warm.
How to Serve Traditional Corn Dip
Serve it warm with tortilla chips, corn chips, or toasted baguette slices. Offer veggie sticks like bell peppers, carrots, and cucumbers for crunch and color. Pair it with grilled chicken, tacos, or burgers, and pass cold beer, ranch water, or a citrusy mocktail. A fresh pico de gallo on the side gives a bright contrast.
Make-Ahead and Storage Options
Mix the dip up to 2 days ahead and keep it covered in the fridge. For a baked version, assemble in the dish, cover, and refrigerate; bake right before serving. Store leftovers in an airtight container in the fridge for 3 to 4 days. The dairy does not love the freezer, but the baked version handles it better; freeze up to 2 months, thaw in the fridge, then reheat covered at 325°F until warm and bubbly, stirring once and adding a splash of milk if it looks thick.
Nutrition Information
Approximate per 1/3 cup serving: 220 calories; 17 g fat; 8 g saturated fat; 10 g carbohydrates; 1 g fiber; 4 g sugar; 6 g protein; 420 mg sodium. Values vary based on brands and optional add-ins.
Ingredients
Instructions
- In a large bowl, combine corn, sour cream, mayonnaise, shredded cheddar cheese, and green onions.
- Add cilantro, green chilies, and ground cumin if using. Stir until everything is well incorporated.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with tortilla chips, crackers, or fresh vegetables.