Description
Corn dip is the ultimate crowd-pleaser, perfect for parties, game nights, and potlucks. This creamy, cheesy, and slightly spicy dip bursts with flavor and keeps guests coming back for more.
Ingredients
Scale
- 2 cups sweet corn (fresh, canned, or frozen)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 (8 oz) block 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
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup chopped green onions
- 1/2 cup diced red bell pepper
- 1 jalapeño, finely chopped
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- 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.
- 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, blend it with a hand mixer until creamy.
- Stir in shredded cheddar and pepper jack cheese.
- Add garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper and mix well.
- Fold in the corn, chopped green onions, diced red bell pepper, and jalapeño.
- For cold dip, cover and refrigerate for at least 30 minutes before serving.
- For hot dip, transfer mixture to a baking dish, top with extra cheese, and bake at 375°F for 20–25 minutes until bubbly and golden.
Notes
- For a Mexican street corn version, replace mayonnaise with Mexican crema and add crumbled cotija cheese and Tajín.
- For a spicier dip, add extra diced jalapeños, hot sauce, or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 65 mg