This corn dip recipe is perfect for all parties. Just throw all of the ingredients together! Its a great last minute appetizer and can be served hot or cold.
I’m sharing an insanely delicious, easy to make dip recipe today. It’s a corn dip that can be served hot or cold – sounds perfect right?
Appetizers and dip recipes have been my favorite forever. Especially if they are easy to make. Some of my current favorites – layered taco dip, no-cook corn and black bean salsa, and tomato queso. And about 15 more, but who’s counting?
If it’s perfect for a party, it’s perfect for me.
This corn dip recipe is so easy that its joined my list of favorite dips and I think it will join yours too!
Corn Dip Recipe
This recipe mixes sour cream and mayo with corn and cheese. Two types of cheese in fact.
Cotija cheese can be hard to find if you’re not near a major grocery store. If you can’t find it, no worries. Substitute crumbled feta cheese instead. Make sure it’s an unflavored feta because there is enough flavor in the dip on its own.
If you want more spice, add more jalapeños or leave the seeds in. I usually garnish with an additional jalapeño instead of mixing it in the dip; your guests can grab some of the jalapeños if they want more heat.
For all of you cilantro haters out there – just leave it out if you’re not a fan. Or substitute parsley!
Can I serve this corn dip hot?
If you want to serve this hot, grab a small crockpot and heat it on low for 2-3 hours. You can also cook it in a pan. If I went this route, I would add everything except the shredded cheese until the end.
Then I would put the dip in the oven with the cheese on top. Just thinking about that stretchy cheese makes me hungry!!
Can I serve this corn dip cold?
Yes! Just chill the dip first and keep it in the fridge until you are ready to serve.
Can I make corn dip ahead of time?
You can absolutely make corn dip ahead of time. I recommend chilling it for a few hours prior to serving – you could make it 2-3 days in advance if you need more time.
The longer it chills, the more blue cheese flavor!
More ways to use corn:
- Spicy Sausage Corn Chowder
- No Cook Corn Black Bean Salsa
- Texas Caviar Recipe
- Herbed Corn and Avocado Salad
- 2 (15 ounce) cans corn, drained
- 1 cup sour cream
- 1 cup mayo
- 1 cup shredded cheddar cheese
- 1 cup crumbled cotija cheese
- 1 jalapeno, diced with seeds removed
- 2 tablespoons chopped cilantro
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- Add all ingredients to a large bowl and mix well. Cover and chill for 2 hours before serving. Serve with tortilla chips.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 29mgSodium: 378mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 4g