Cold Corn Dip
When you’re craving a tasty snack without turning on the oven, this Cold Corn Dip really satisfies! It’s creamy, a bit sweet from the corn, and has a kick from the jalapenos. Pass some chips and dig in!
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Pass the margaritas and dig into this amazing Cold Corn Dip! Ready in just minutes, it’s creamy, spicy, cheesy, chunky, and oh-so-good! Everybody loves this dip. I’ve served it at game day gatherings, outdoor BBQs and picnics, parties, and more, and it always disappears!
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I also love serving it on a taco bar or a guacamole snack board. It is such a pretty dip and is a nice flavor alternative to salsas and other dips.
The secret ingredient in this dip is corn. Use corn on the cob and grill it, roast it, or air fry it to get some caramelized nuttiness, and it REALLY amps up the corn flavor in the recipe!
Super easy to make, once the corn is ready, this dip comes together in a jiffy.
What You’ll Love About Cold Corn Dip
- You can customize the spiciness!
- It’s easy to double or triple to make as much as you need.
- It’s loaded with flavor and everyone loves it!
Ingredients
- Corn – Roasted, grilled, or air fried corn makes this dip AMAZING!
- Mayonnaise – Any kind will do.
- Sour cream – I perfer full-fat sour cream, but any kind will work.
- Green onions – White and green parts; thinly sliced.
- Cheddar cheese – Sharp cheddar; yellow or white.
- Red bell peppers – Finely chopped.
- Jalapeno – Seeded and finely chopped.
- Ranch dressing powder
- Lime juice – From a fresh lime.
How To Make The Best Cold Corn Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by roasting, grilling, or air frying the corn on the cob until the kernels are tender and lightly charred in spots. Let the corn cool until it is comfortable to handle. Using a sharp chef’s knife, cut the kernels from the cobs and transfer them to a large mixing bowl.
Add the mayonnaise, sour cream, sliced green onions, shredded cheddar cheese, diced red bell pepper, diced jalapeño, and ranch dressing powder to the bowl. Stir everything together until the ingredients are evenly combined and the corn is well coated in the creamy dressing.
If desired, squeeze in a little fresh lime juice and stir again. The lime juice brightens the flavors and balances the richness of the dip. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend together.
Give the dip a quick stir before serving, then serve chilled with chips, crackers, or fresh vegetables.
Enjoy!
Chef Jenn’s Tips
- This dip can be made up to a day in advance; the flavors just get better!
- Like your dip spicier? Use a serrano chili instead of a jalapeno.
- Use a full-flavored cheese. Sharp cheddar is my favorite but Pepper Jack, Monterey Jack, marble, and even cotija cheeses will all work.
- Sour cream and mayonnaise? Yes, you bet! I am not a big fan of mayo, but when you use half mayo and half sour cream, magical things happen. Trust me!
- Garnish the top with a bit of shredded cheese, a sprinkle of chipotle powder, or some finely chopped cilantro.
Serving Suggestions
I love serving this dip with tortilla chips at events of all kinds. There is dairy in it, so make sure you keep it refrigerated until ready to serve. You can also add it to a gaucamole snack board, and really wow everyone!
Storage
Cold Corn Dip will keep in the fridge for 2-3 days, after that it’ll start to get a bit runny. Store it in an airtight container. It won’t freeze.
Cold Corn Dip
Ingredients
- 2 cups cooked corn kernels from about 2 grilled, roasted, or air-fried con on the cobs
- 1 cup cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped green onions white and green parts
- 1/4 cup diced red bell pepper
- 1 jalapeno seeded and diced
- 1 tablespoon ranch dressing powder
- 1 teaspoon lime juice to taste
Instructions
- Roast, grill, or air-fry the corn on the cob until the kernels are cooked, then when cool enough to handle, cut the kernels off the cob. Do this step ahead of time.
- Mix the corn kernels with the mayonnaise, sour cream, green onions, cheddar cheese, red bell peppers, jalapeno, and ranch dressing powder.
- Add a squirt of lime juice to brighten up the flavor, if desired.
- Chill the dip for 30 minutes before serving, then dig in!
Notes
Chef Jenn’s Tips
- This dip can be made up to a day in advance; the flavors just get better!
- Like your dip spicier? Use a serrano chili instead of a jalapeno.
- Use a full-flavored cheese. Sharp cheddar is my favorite but Pepper Jack, Monterey Jack, marble, and even cotija cheeses will all work.
- Sour cream and mayonnaise? Yes, you bet! I am not a big fan of mayo, but when you use half mayo and half sour cream, magical things happen. Trust me!
- Garnish the top with a bit of shredded cheese, a sprinkle of chipotle powder, or some finely chopped cilantro.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
This dip is so so delicious, a perfect balance of tangy and creamy with some sweetness from the corn and a little bit of heat. Heaven! I’ll be making this again for sure.
We loved this one! Testing a bunch of appys for our summer family reunion. Will be making this for sure. YUM!
Omgggg this was SO good with some chopped serrano peppers mixed in. We served with crackers at game night last night and everyone was raving about it.
The the jalapeno twist on this dip! It came out creamy with a great flavor kick and perfect for a warm day.
I never tried a dip like this, and it was a treat with my homemade tortilla chips. I may have eaten the entire serving myself….