Cold Corn Dip
Super easy and oh-so-good, this creamy, spicy, and delish Cold Corn Dip is perfect for sharing! Pass the tortilla chips and dig in!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizers
Cuisine: Mexican, Tex-Mex
Keyword: cold corn dip, cold dip, corn, corn dip, dip
Servings: 6 servings
Calories: 289kcal
Author: Chef Jenn
- 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
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!
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: 0.25cup | Calories: 289kcal | Carbohydrates: 12g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 548mg | Potassium: 146mg | Fiber: 1g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 13mg | Calcium: 159mg | Iron: 0.3mg