Introduction

Cold Corn Dip is a refreshing and flavorful appetizer that’s perfect for gatherings or casual snacking. Combining the sweetness of corn with the zest of lime and a hint of spice, it’s easy to prepare and always a crowd-pleaser.

Ingredients

30 ounces canned corn (drained)
10 ounces diced tomatoes with chiles (drained)
6 ounces sharp cheddar cheese (freshly shredded)
1/4 cup mayonnaise
1/4 cup sour cream
1 small jalapeno (seeded and minced)
1/2 cup minced cilantro
1/3 cup diced red onion
1/2 lime (juiced)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt

Instructions

Step 1: Add all of the ingredients to a medium mixing bowl and stir well to combine.
Step 2: Taste the dip and add more salt or lime juice if needed to balance the flavors.
Step 3: Serve immediately with tortilla chips or crackers.

Tips & Variations

For extra heat, keep the jalapeno seeds or add a dash of cayenne pepper.
Try substituting the sharp cheddar with pepper jack for a spicier kick.
If you prefer a creamier texture, increase the sour cream to 1/3 cup.
Fresh corn can be used instead of canned for a sweeter taste; simply blanch and drain before adding.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and consider adding a squeeze of fresh lime juice to brighten the flavors. This dip is best enjoyed chilled but can be served at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip a day in advance and store it in the fridge. This allows the flavors to meld beautifully. Just give it a good stir before serving.

What can I serve with Cold Corn Dip besides chips?

This dip pairs well with fresh vegetable sticks like carrot, cucumber, or bell pepper. It also makes a great topping for baked potatoes or grilled meats.

Cold Corn Dip Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

A refreshing and zesty Cold Corn Dip combining the sweetness of canned corn with spicy diced tomatoes and fresh jalapeno, balanced by creamy sharp cheddar, sour cream, and mayonnaise. This no-cook dip is perfect for parties and gatherings, served chilled with tortilla chips or crackers.

Author: Lena
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 4 cups (8 servings) 1x
Category: Appetizer
Method: No-Cook
Cuisine: American

Ingredients

Scale

Vegetables & Herbs

30 ounces canned corn (drained)
10 ounces diced tomatoes with chiles (drained)
1 small jalapeno (seeded and minced)
1/2 cup minced cilantro
1/3 cup diced red onion
1/2 lime (juiced)

Dairy

6 ounces sharp cheddar cheese (freshly shredded)
1/4 cup mayonnaise
1/4 cup sour cream

Spices

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt

Instructions

Combine Ingredients: Add all of the ingredients — including the drained canned corn, diced tomatoes with chiles, shredded sharp cheddar cheese, mayonnaise, sour cream, minced jalapeno, cilantro, red onion, lime juice, ground cumin, garlic powder, and salt — into a medium mixing bowl and stir well to thoroughly combine the flavors.
Taste and Adjust: Taste the dip mixture and adjust seasoning as needed, adding more salt or lime juice to enhance the balance of flavors according to your preference.
Serve: Serve the dip immediately, chilled or at room temperature, alongside tortilla chips or crackers for dipping.
Store: If not serving right away, cover the dip and store it in the refrigerator for up to 3 days to maintain freshness and flavor.

Notes

This dip requires no cooking, making it quick and easy for last-minute gatherings.
For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper.
You can substitute mayonnaise and sour cream with Greek yogurt for a lighter version.
Best served chilled but can be enjoyed at room temperature as well.
Store leftovers covered in the fridge for up to 3 days.

Keywords: Cold Corn Dip, No-Cook Dip, Party Dip, Corn and Cheese Dip, Spicy Corn Dip, Vegetarian Dip, Appetizer