Cold Corn Dip

♥ What We Love About This Recipe For Corn Dip:

• Flavors: The cold creamy dip has a lot of great flavors going on! There is the sweet, crunchy corn with the diced tomatoes and spicy green chiles. You’ve got the spicy jalapeno in there too, plus red onion, some seasoning, and of course the sharp cheddar cheese. All mixed up in creamy mayo and sour cream. This dip recipe has all the flavor!
• Dump & Go: You can prepare this cold corn dip in just a few minutes. No cooking necessary with this recipe, just dump all the ingredients into a mixing bowl and combine. We love an easy dip, like our beer cheese dip and cream cheese fruit dip.

Ingredient Notes:

Corn – I’m using canned corn as it’s quick and easy! You can use frozen but it’ll need to be thawed. You could also switch the regular corn out with some Southwest style corn, Fiesta corn or Mexicorn. They all have peppers!

Diced Tomatoes with Chiles – We love using Ro*Tel in recipes like this for a little kick. To make it more mild, just use plain diced canned tomatoes.

Sharp Cheddar Cheese – We’re using freshly sharp cheddar cheese in this corn dip recipe. It has strong flavor and we love the softer, fresh texture of freshly shredded cheese over pre-shredded from the store.

Mayo & Sour Cream – To turn this into a creamy corn dip we’re mixing in mayonnaise and sour cream. They’ll also help to balance out some of the spiciness from the peppers.

Jalapeno – Add more or less to make this as spicy as you like.

Red Onion – We love the bite of red onion. For a more mellow flavor, soak the diced onion in ice water for 10 minutes and then drain.

Lime Juice – Some freshly squeezed lime juice makes all the other flavors pop.

Herbs & Seasoning – We’re adding minced cilantro, ground cumin, garlic powder, and salt to the dip. You can adjust the seasoning as necessary to suit your taste. The cilantro is optional if you don’t like it. Parsley would be a good alternative.

See the recipe card for full information on ingredients and quantities.

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How To Make Corn Dip Recipe:

Add everything to a large mixing bowl and give it a stir to combine. You can do this right in your serving dish if you’d like to save on clean up.

Taste the dip and add additional salt or lime juice as needed. Keep in mind that the chips will have a bit of salt on them as well, so don’t overdo it.

Make Ahead & Storage Instructions:

We like that you’re able to serve this cold corn dip immediately but it can be stored in the fridge for up to 3 days if well covered.

That means it’s also perfectly okay to prepare ahead of time. If you’ve got a party or gathering coming up you can make this ahead until ready to serve cold from the fridge!

The veggies will release a bit of water, so the mixture might be thinner. Just stir it all together and dig in!

I would not recommend trying to freeze this recipe due to the mayonnaise. It’ll separate and not freeze well.

Recipe FAQs: