Add this crowd-pleasing Easy Corn Dip Recipe to your appetizer rotation! Packed with sweet corn, fresh diced bell peppers, spicy jalapeños, shredded cheese, and a creamy taco-seasoned base, this cold dip is guaranteed to be a hit at your next gathering.
What makes this dip so great for parties is that it can be made entirely in advance and chilled in the fridge overnight. In fact, resting overnight gives all the spices and fresh ingredients time to meld together for maximum flavor. It is also super easy to customize to your personal taste, whether you want to dial up the jalapeño heat or keep it mild for a crowd.
Table of contents
Serve it chilled with tortilla chips, crackers, or corn chips like Fritos, and watch it disappear!
More Cold Party Dips You'll Love: Million Dollar Dip and Southern Pimento Cheese
Key Ingredients & Substitutions
- Canned Corn: Two 15-ounce cans of sweet corn, thoroughly drained so your dip stays thick and creamy. Canned Mexican-style corn (like Mexicorn or Fiesta corn) can be substituted.
- Fresh Bell Peppers: A mix of diced green and red bell pepper for vibrant color and fresh texture. If using the Mexicorn or Fiesta corn you can omit the fresh peppers if you want.
- Green Onions: Sliced green onions add a fresh, mild onion flavor throughout the creamy base. You can substitute about ½ cup of finely diced white or yellow onion if that's what you have in your pantry.
- Shredded Cheese: A mix of cheddar and Monterey Jack gives you great flavor and texture. Pepper Jack cheese is a fantastic substitution for the Monterey Jack if you want an extra kick of zesty heat!
- Taco Seasoning: Store-bought or my homemade taco seasoning.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Easy Corn Dip
It's just as simple as mixing all of the ingredients together and letting the dip chill for several hours to develop the best flavor! Here is how I put it all together:
- Prep Veggies: In a large bowl, combine the drained corn, diced bell peppers, jalapeños, green onions, and fresh cilantro.
- Add Dressing: Add the sour cream, mayonnaise, Homemade Taco Seasoning, smoked paprika, and salt directly to the bowl.
- Fold Cheese: Stir until veggies are coated, then sprinkle shredded cheddar and Monterey Jack on top and gently fold through.
- Chill & Serve: Cover tightly and refrigerate overnight (or at least 4-6 hours). Serve cold with tortilla chips, crackers, or Fritos!
See the recipe card below for the full recipe.
Storage Tip
Store leftover corn dip in an airtight container in the refrigerator for up to 3 to 4 days. Give it a quick stir before serving if any natural juices settle.
Give this cold, creamy dip a try for your next party, game day, or family gathering, and let me know how it turns out for you!
-Sky🩷
If you tried this Easy Corn Dip recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
📖 Recipe
Easy Corn Dip Recipe
Ingredients
- 2 15-oz cans sweet corn, drained
- ½ cup green bell pepper diced
- ¼ cup red bell pepper diced
- 1 to 2 fresh jalapeños diced (seeded for less heat)
- 1 bunch green onions sliced
- ¼ cup fresh cilantro chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- 2 tablespoons Taco Seasoning homemade taco seasoning recipe
- 2 teaspoons smoked paprika
- 1 teaspoon salt
Instructions
- In a large bowl, combine drained corn, green bell pepper, red bell pepper, jalapeños, green onions, and cilantro.
- Add mayonnaise, sour cream, taco seasoning, smoked paprika, and salt. Stir until vegetables are evenly coated.
- Fold in shredded cheddar and Monterey Jack cheese.
- Cover tightly and refrigerate overnight (or for 4-6 hours) before serving cold with tortilla chips, crackers, or corn chips.
Comments
No Comments