Easy Traditional Corn Dip

This traditional corn dip recipe has been my potluck secret weapon for years. Its creamy, savory goodness with just the right kick of heat makes it the first dish to disappear at every gathering. The combination of sweet corn, peppers, and cheese creates an irresistible flavor that keeps everyone coming back for more.

I first brought this dip to a neighborhood block party three summers ago, and now I'm not allowed to show up without it. Even my friend who claims to hate corn has been caught sneaking seconds when no one is looking.

Ingredients

• MexiCorn: canned corn with peppers provides built in color and flavor without extra chopping
• Green chiles: add mild heat and authentic Southwestern flavor
• Jalapeños: bring adjustable spiciness look for the fresh packed variety
• Green onions: provide bright fresh notes and pretty color contrast
• Mayonnaise: creates rich creamy base choose full fat for best texture
• Sour cream: balances the richness and adds tang use full fat for ultimate creaminess
• Pepper and garlic powder: classic seasonings that enhance without overpowering
• Sharp cheddar cheese: must be freshly shredded pre shredded has anti caking agents that affect melting
• Fritos Scoops: sturdy enough to hold heavy dip without breaking

Step-by-Step Instructions

Combine Base Ingredients:

Place drained MexiCorn, green chiles, and chopped jalapeños in a large mixing bowl. Be sure to save the jalapeño liquid separately so you can add it gradually to control heat level. Fold in chopped green onions gently to distribute evenly throughout the mixture.

Create Creamy Foundation:

Add mayonnaise and sour cream to the corn mixture. Stir thoroughly until every kernel is coated with the creamy mixture. The texture should be consistent with no dry spots or streaks of mayo visible.

Season To Perfection:

Sprinkle in pepper and garlic powder, stirring after each addition. Taste and adjust seasonings if needed. This is also when you should add reserved jalapeño liquid a teaspoon at a time if you want more heat.

Incorporate Cheese:

Fold in the shredded cheddar cheese until completely incorporated. The cheese should be evenly distributed throughout the mixture, creating little pockets of melty goodness once it chills and the flavors meld.

Chill And Rest:

Cover the bowl tightly with plastic wrap and refrigerate for at least two hours, though overnight is preferable. This resting period is crucial as it allows the flavors to develop and meld together completely.

Bookmark

The secret ingredient that makes this dip truly special is the MexiCorn. I discovered it by accident when my grocery store was out of regular corn, and now I wouldn't dream of making this recipe any other way. The tiny specks of red and green peppers add beautiful color and subtle flavor that plain corn just can't match.

Heat Level Customization

This dip can be adjusted from mild to wild depending on your guests. For a family friendly version, reduce the jalapeños by half and rinse them before adding. For spice lovers, include all the jalapeño liquid and add a dash of hot sauce or pinch of cayenne. I typically make mine medium spicy with about half the jalapeño liquid, which pleases most crowds.

Make It Fresh

While this recipe uses convenient canned ingredients, you can elevate it with fresh corn during summer months. Simply grill or boil 4 cups of fresh corn kernels until tender, then cool completely before mixing with other ingredients. Add diced fresh bell peppers to replace the peppers in MexiCorn. The fresh version has a wonderful smoky sweetness, especially if you char the corn slightly on the grill.

Serving Suggestions

This dip works wonderfully beyond just a chip accompaniment. Try it spooned over grilled chicken breasts, stuffed into halved mini sweet peppers for a low carb option, or even as a unique topping for baked potatoes. At my last cookout, I set up a DIY taco bar with this corn dip as one of the toppings, and guests raved about the combination.

Recipe FAQs

→ Can I make this corn dip ahead of time?

Yes! This dip actually benefits from being made ahead. Refrigerating for at least two hours or overnight allows the flavors to meld together beautifully. You can prepare it up to 2 days in advance.

→ Can I adjust the spice level?

Absolutely. Control the heat by adjusting the amount of jalapeño liquid you add. For a milder version, rinse the jalapeños before adding. For extra heat, include more of the jalapeño liquid or add fresh diced jalapeños.

→ What can I substitute for MexiCorn?

If you can't find MexiCorn, use regular canned corn and add 1/4 cup each of diced red and green bell peppers. Frozen corn (thawed and drained) also works well as a substitute.

→ What else can I serve with this dip besides Fritos?

While Fritos Scoops are ideal for scooping this hearty dip, tortilla chips, pita chips, or sturdy vegetables like bell pepper slices, cucumber rounds, or celery sticks also work well.

→ How long does this corn dip stay fresh?

When stored in an airtight container in the refrigerator, this dip stays fresh for 3-4 days. It's not recommended for freezing as the dairy components may separate upon thawing.

→ Can I make a lighter version of this dip?

Yes! You can substitute Greek yogurt for the sour cream, use light mayonnaise, and reduce the amount of cheese. While the texture will be slightly different, it will still be delicious.