Traditional Corn Dip
Creamy, cheesy, and ready in minutes—this Traditional Corn Dip blends sweet corn, melty cheddar, a touch of spice, and a cool, tangy base. Serve it chilled or bake until bubbly for the ultimate party appetizer.
Ingredients
Base
- 2 cups sweet corn kernels fresh, canned (drained), or frozen (thawed)
- 1 cup sour cream
- 0.5 cup mayonnaise
Flavor and Texture
- 1 cup cheddar cheese shredded
- 0.25 cup green onions chopped
- 0.25 cup red bell pepper diced, optional
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 tsp chili powder or smoked paprika, optional
- 0.25 tsp kosher salt or to taste
- 0.125 tsp black pepper or to taste
Optional Add-ins
- 4 oz diced green chilies drained; mild kick
- 2 tbsp jalapeños finely diced, for heat
- 2 tbsp fresh cilantro chopped, for freshness
- 0.25 cup turkey bacon cooked and crumbled, savory crunch
- 1 tbsp fresh lime juice for brightness
- 0.25 cup feta cheese crumbled, optional briny note
Instructions
- Mix the base: In a large bowl, whisk sour cream and mayonnaise with garlic powder, onion powder, chili powder (if using), salt, and pepper until smooth.
- Fold in: Add corn, cheddar, green onions, and red bell pepper; stir until evenly coated.
- Chill or bake: For a cold dip, chill 1 hour for best flavor. For a hot dip, transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
- Serve: Garnish as desired and serve with tortilla chips, crackers, or veggie sticks. Keep warm in a slow cooker on Low if serving hot.
Notes
Tips: Fire-roasted or grilled corn adds smoky depth; freshly shredded cheese melts smoother; a squeeze of lime brightens the richness. Pork- and alcohol-free as written.
Make-ahead: Prepare a few hours in advance and chill; stir before serving. Leftovers keep 3 days refrigerated. Reheat gently and thin with a splash of milk if needed.