Out-of-this-World Corn Dip Recipe

I’ll admit it—I’m a sucker for any type of dip. But there’s something about this particular corn dip that makes it simply irresistible. It’s creamy, cheesy, and has just the right amount of kick to keep you coming back for more. I first discovered this gem at a potluck, and after seeing how quickly it disappeared, I knew I had to figure out how to make it at home. Spoiler alert: it’s shockingly easy! So whether you’re whipping this up for game day, a summer BBQ, or just a laid-back family gathering, trust me when I say—this corn dip is about to become a new go-to.

this RECIPE

A fun memory from the first time I made this recipe

The first time I made this corn dip, I was hosting a small get-together at my place. Nothing fancy, just a casual Friday night with friends. I’d planned the usual lineup—chips, salsa, and some guac. But then, last minute, I remembered this corn dip I had at a friend’s party and thought, “Why not give it a shot?” I threw everything together in a big bowl, popped it in the fridge, and didn’t think much of it. When I served it with a huge bag of Fritos Scoops, though, it was the clear star of the night. My friends couldn’t stop hovering around the bowl, and even my picky eater friend (you know, the one who picks olives out of anything) was hooked. Now, this dip makes an appearance at almost every gathering I host, and it’s often the first thing to vanish. Lesson learned: always make extra!

So, what’s the story behind corn dip?

While I can’t pinpoint the exact origins of this corn dip, it definitely feels like one of those Tex-Mex inspired creations that popped up in the world of party foods. With ingredients like MexiCorn, green chiles, and jalapeños, it’s got that delicious Southwestern vibe that makes you feel like you’re at a summer fiesta. Over the years, this recipe has evolved in kitchens all across the country, with each cook adding their own spin—extra spice, different cheeses, you name it. The beauty of this dish is how versatile and forgiving it is. You can make little tweaks based on your taste (or what you have on hand), and it’ll still be a hit every time.

Let’s talk ingredients: what’s in this irresistible dip?

The magic of this recipe is in the simple yet flavorful ingredients that come together so beautifully. Here’s what you’ll need and why it all works so well.

• MexiCorn: This is a mix of sweet corn and diced red and green peppers. It adds a pop of color, sweetness, and crunch. If you can’t find MexiCorn, you can always use regular canned corn and toss in some finely chopped bell peppers.
• Green chiles: These mild, tangy chiles give the dip a gentle warmth without overpowering it. If you’re looking for a bit more heat, you can swap these out for some diced fresh poblano peppers.
• Jalapeños: This is where the heat comes in. Adjust the amount of jalapeño liquid based on your spice tolerance (I usually go for just a splash). If you prefer things on the milder side, you can use less or skip the juice entirely.
• Green onions: These add a touch of freshness and a bit of sharpness to balance out the richness of the mayo and sour cream.
• Mayonnaise & Sour cream: These are the creamy base that makes the dip so indulgent. The mayo adds a rich tang, while the sour cream lightens things up with its smooth texture. If you want to make this a bit lighter, you can swap some of the mayo for Greek yogurt.
• Shredded sharp cheddar cheese: You want a strong cheese here because it’s going to bring a lot of the flavor. Sharp cheddar holds its own against the other bold ingredients and melts perfectly into the creamy base. If you’re in the mood for something different, try using a mix of cheddar and pepper jack for an extra kick.
• Fritos Scoops corn chips: Let’s be honest—this dip is fantastic, but it’s the Scoops that truly elevate it. The salty, crunchy corn chips are the perfect vessel for delivering all that creamy, cheesy goodness.

Kitchen gear: what you’ll need to make this dip

Luckily, this recipe doesn’t require any fancy equipment. You’ll probably already have everything you need in your kitchen, but here’s a quick rundown.

• Mixing bowl: You’ll need a large one because this recipe makes a generous batch. The dip really benefits from having plenty of space to combine all those chunky ingredients evenly.
• Measuring cups: To portion out your mayo, sour cream, and cheese, although I’ll admit, I often eyeball it!
• Spatula or large spoon: This will help you mix everything together smoothly, making sure the cheese and veggies are well-distributed.
• Serving dish: Something wide and shallow works best so guests can easily scoop out the dip without getting their hands messy. And don’t forget a big bowl for the Fritos!

Step-by-step: here’s how to make this crowd-pleasing corn dip

Making this corn dip is truly as simple as it gets. You can whip it up in just a few minutes, but don’t forget that chilling it makes all the difference!

1. Start with the mixing: Grab your large bowl and combine the drained MexiCorn, green chiles, and jalapeños. Give it a good stir to make sure the corn and peppers are evenly distributed.
2. Add the creaminess: Next, stir in the mayonnaise and sour cream. This is where it starts getting nice and creamy. Make sure everything is well-combined. At this stage, I like to do a little taste test and add a splash of the jalapeño juice if I’m feeling bold!
3. Mix in the green onions: These will add a pop of freshness and color. Just chop them finely and toss them in. If you’re not a huge onion fan, you can scale back a bit here.
4. Season it up: Add in your pepper and garlic powder. This will give the dip a nice, subtle spice without overwhelming the flavors.
5. Cheese time!: Finally, fold in the shredded cheddar cheese. You’ll want it to be well-mixed so every scoop has some melty, cheesy goodness.
6. Chill out: Pop the bowl in the fridge for at least 2 hours, but overnight is even better. Chilling allows all the flavors to meld together and makes the dip extra delicious.
7. Serve: When you’re ready to serve, just grab your Fritos Scoops and dig in!

How to make it your own: variations and twists

This corn dip is such a blank canvas for creativity, and I’ve had fun playing around with different variations over the years.

• Vegan version: Want to make this plant-based? Use vegan mayo and sour cream, and swap out the cheddar for a dairy-free cheese. You can also use nutritional yeast for a cheesy flavor without the cheese.
• Spicy version: If you love heat, try adding some diced fresh jalapeños, or even a dash of hot sauce. You can also sub in pepper jack cheese for a little extra spice.
• Seasonal twist: In the summer, you can use fresh corn off the cob instead of canned MexiCorn. Just roast the corn lightly for an added smoky flavor, and dice some fresh bell peppers to keep that crunch.
• International flair: For a Mexican-inspired version, swap the cheddar for a mix of queso fresco and cotija. You could even add some fresh cilantro for a burst of herbal flavor.

Serving tips: make it party-ready

When it comes to serving this dip, presentation is key, especially if you’re hosting guests. I like to serve it in a shallow bowl with the Fritos Scoops arranged in a circle around it for easy grabbing. You can also garnish the dip with a little extra chopped green onion or even some cilantro for a pop of color. If you’re looking to add sides, tortilla chips, fresh-cut veggies like bell peppers and cucumbers, or even toasted baguette slices are all great options.

drink pairings: refreshing sips for your dip

Since this corn dip has a bit of spice, you’ll want to pair it with a refreshing drink to balance it out. Here are a few of my favorite non-alcoholic options:

• Lemonade: The tartness of lemonade works wonderfully with the richness of the dip, cutting through the creaminess and adding a zesty contrast.
• Iced tea: Whether you like it sweetened or unsweetened, a cold glass of iced tea is always a good choice. For a twist, try brewing a batch of hibiscus tea for a floral, slightly tangy flavor.
• Sparkling water with lime: If you prefer something light, sparkling water with a squeeze of lime is a simple and refreshing option that complements the dip’s Southwestern vibes.

Storing leftovers (if you have any!)

On the off chance that you have any dip left over, here’s how to store it. Just transfer it to an airtight container and keep it in the fridge for up to 3 days. When you’re ready to enjoy it again, give it a good stir to recombine the ingredients, as the cheese may firm up a bit. If you want to reheat it, you can microwave it in 30-second bursts until it’s warmed through, but honestly, it’s just as delicious cold.

Scaling the recipe: make as much as you need

This dip is perfect for feeding a crowd, but you can easily adjust it for smaller or larger groups. If you’re making it for a smaller gathering, you can halve the recipe by using fewer cans of MexiCorn and cutting back on the mayo, sour cream, and cheese. When doubling it for a big party, just make sure you have a huge mixing bowl on hand! One thing I’ve learned: don’t skimp on the cheese—it’s the best part!

Wrapping it up: why you need to make this corn dip ASAP

If you’re looking for a crowd-pleasing, ridiculously easy dip that’ll have everyone coming back for seconds (and thirds), this corn dip is it. It’s the perfect blend of creamy, cheesy, and just a little bit spicy, and it’s guaranteed to become a staple at your gatherings. Feel free to play around with the recipe, add your own spin, and most importantly—enjoy every scoop!

FAQs

Can I make this dip ahead of time?
Yes! In fact, it’s better if you do. Letting it chill in the fridge for a few hours (or overnight) allows the flavors to meld together.

What can I serve with this dip besides Fritos?
Tortilla chips, sliced veggies, or even crackers work great as alternatives!

Can I freeze this dip?
I wouldn’t recommend it. The texture of the mayonnaise and sour cream can become a little strange after freezing.

How spicy is this dip?
It’s mildly spicy, but you can adjust the heat level by adding more or less jalapeños or their juice.

Can I use fresh corn instead of canned MexiCorn?
Absolutely! Fresh, roasted corn will add an extra layer of flavor to the dip.

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