This post may contain affiliate links. See our disclosure policy.
This corn dip recipe makes a fantastic appetizer! The creamy dressing, sweet corn, and flavorful ingredients make it a true crowd-pleaser. Your guests will be asking for seconds (maybe even thirds)!
This easy Creamy Corn Dip recipe is one of my favorite dips ever! It tastes amazing, and is so easy to make! You can literally throw it together in 10 minutes. This dip boasts a cool, creamy, and robust flavor. It reminds me of a Mexican street corn dip, and is perfect year-round. It tastes just as good for game day in the fall, as it does as a side dish at a summer BBQ! My sister-in-law, Linsey, gave me this recipe. She made it a few years ago for a family gathering and everyone devoured it. I begged her for the recipe and she was kind enough to share!
Ingredients in Creamy Corn Dip
This easy Mexican corn dip recipe comes together fast and lasts up to 3-4 days in the fridge. It’s the perfect snack! Here’s what you need:
- Southwest Corn or Mexicorn – This Mexican-style corn has bits of red and green bell peppers mixed in with the corn kernels. However, you can also use canned corn, fresh corn off the cob, or even frozen corn. The corn dip definitely tastes best if it has those red and green bell pepper pieces in them. You can often find frozen corn with that combination, but if not, you can buy a few and chop them in. You don’t need a full pepper of each variety – about 1/4th a pepper is the right amount. You can also omit the peppers and the dip will still taste delicious.
- Rotel tomatoes – Much like the southwest corn, Rotel is a mixture of diced tomatoes and diced green chiles. You can readily find canned Rotel tomatoes in your local grocery store.
- Greek Yogurt – You can also substitute sour cream or cream cheese.
- Mayonnaise – If you’re not a fan of mayo, just use more Greek yogurt as a substitute, and it should work just fine.
- Cheddar Cheese – I like a good sharp cheddar.
- Dry Ranch Dressing Mix – One packet of dry mix will bring so much flavor to this dip!
- Green Onions – Dice a few to mix in to the dip and save a few more for garnish.
- Salt and Pepper – to taste
- Corn Chips for Serving – This corn dip is versatile and goes well with almost any savory item that can be dipped. A few of our favorites include tortilla chips, potato chips, crackers, baby carrots, celery, or any other raw veggie you have on hand.
Optional Add-Ins
You can flavor or spice-up this dip to your taste. Experiment with some of these add-ins:
- For a smoky flavor, add a teaspoon of smoked paprika or a dash of chipotle powder.
- To add some heat, add a diced jalapeño pepper into the dip. I’ve also used canned diced jalapeños and they add a delicious and subtle kick of spiciness!
- Try different cheeses like a Mexican cheese blend, Pepper Jack cheese, or Monterey Jack cheese.
- Garnish with cilantro and/or lime.
Recipe Tip
You can serve this corn dip right after you mix the ingredients. However, it tastes even better if you make it ahead of time and stick it in the fridge covered for at least an hour. This allows the ingredients time to properly combine and for the flavors to be amplified to perfection. I usually make the dip a day ahead, and it tastes absolutely amazing the next day!
What to Serve with Corn Dip
This corn dip is versatile and goes well with almost any savory item that can be dipped. A few of our favorites include tortilla chips, corn chips, crackers, baby carrots, celery, or any other raw veggies you have on hand. It is also delicious as a topping on nachos, tacos, and burritos.
Frequently Asked Questions
Absolutely! Just make sure to thaw and drain the kernels before adding to the recipe.
You should be able to get 6-8 good size servings if you’re using this recipe for a side dish. As an appetizer, you should be able to feed 10-12 people.
Read Next: 25+ Easy Appetizers: Classic & Creative Dishes To Make
More Corn Recipes
Aw, shucks! We don’t mean to be corny, but check out these a-“maize”-ing, “ear”-resistible corn recipes:
Korean Corn Cheese
Grilled Corn on the Cob
Chipotle Corn Salsa
Grilled Corn Salad
Sweet Corn Cake (Tomalitos)
Mexican Street Corn Cups
Crockpot Creamed Corn
Mexican Street Corn
How to Make this Corn Dip Recipe
Creamy Corn Dip
Video
Ingredients
- 30 ounces Southwest corn drained
- 20 ounces Rotel Tomatoes with green chilies drained
- 1 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1 1/2 cup shredded cheddar cheese
- 1 ounce Ranch dressing mix (dry mix)
- 1 bunch green onions chopped
- salt and pepper to taste
Instructions
- Combine all ingredients and stir gently in a large bowl until combined. Reserve a little bit of cheese and green onions for garnish.
- Refrigerate dip until ready to serve.
- Garnish with reserved cheddar cheese and green onions before serving.
- Serve with corn tortilla chips.
Notes
- This dip can be served immediately or refrigerated for up to several days. At least an hour in the fridge does give extra flavor to the the dip.
- For more spice, add a diced jalapeño pepper.
- For added color and flavor, garnish with chopped cilantro and lime slices.
This is the recipe my family demands at every get together! So so easy and so so delicious!
can you use frozzen corn kernels not canned?
Yes! Just thaw them and drain them really well first.
I have made this recipe several times over the years and it’s always been a hit. Thanks for sharing!
This is one of our favorite recipes and was such a huge hit at our family potluck yesterday! Definitely everyone’s favorite! Can’t wait to make this recipe again!
So many yummy flavors and texture. I served with tortilla chips and my guests devoured it.
What a crowd pleaser! This was gone in minutes!
Great recipe! I remembered a block party about a half an hour before it started so I looked up quick recipes and I had almost everything for this one. I whipped it up very quickly and got multiple compliments on it. I added fresh chopped cilantro and poblano since I had it and used sour cream instead of yogurt since it’s what I had. I’ll bet it tastes much more flavorful after it sits in the refrigerator overnight so I’m excited to taste it tomorrow. Thanks for sharing!
That’s awesome! I’m so glad this worked for you!
Took it to a neighborhood bbq. Everyone loved it and wanted the recipie not a lot of leftovers, had to make more the next day
So glad to hear it was a hit at your BBQ! Thanks for the 5-stars!
Have you ever tried this warm?
We haven’t but I bet it would be tasty!
How many servings is this?
It should serve 6-8 as a side dish dip, 10-12 as an appetizer.
We call this Cowboy Caviar and it is really great with cooked chunked chicken or crispy bacon. Love this !!!
Yum, I will have to try that!
Can you make ahead…like the nigh before?
Definitely!
What is mexicorn?
It is corn with peppers in it. It is just a flavored corn but it is hard to find sometimes.
Is there an alternative to ranch dressing mix since that has MSG?
You can use the dry ingredients in this recipe: /buttermilk-ranch-dressing-recipe.html
Hope that helps!
What is Rotel and what can I use instead in Canada if we don’t have it
Thanks
Rotel is a brand name. It is canned, diced, tomatoes with chopped onion, green chilis, and other seasonings. It isn’t as watery as most canned tomatoes. You can use 2 10 ounce cans of seasoned diced tomatoes instead of Rotel, just make sure you drain them well. Thanks for asking!
Can u use something different than yogurt
You can use all mayo or you can do part mayo part sour cream 🙂
I would love to try this using all Greek yogurt. Do you think the non-fat kind would work okay? That’s the only kind I buy.
Thanks.
You can definitely do all Greek yogurt. I, personally, am not a fan of the non-fat Greek yogurt (too runny and lacks taste to me) but you can try it!
Such a delicious dip! And quick to make:)
Looks awesome! !
Could you use fresh (cooked or grilled) or frozen corn?
Yes, you would be fine to use either.