Keep a copy of this recipe in a safe place—you’ll want it for everything. Once you see how easy Mexican corn dip is, you’ll whip up batches for work potlucks, Super Bowl snacks and game nights with the family. You may even make it just to enjoy all on your own!
Also called “Mexicorn dip,” this dip combines several cheeses, corn, chiles, sour cream and mayonnaise in a creamy, mildly spiced mixture that’s delicious with tortilla chips and crackers.
Easy appetizer recipes like this one are lifesavers. Just mix the ingredients together, and let the dip chill overnight. Best of all, you can make this dip as mild or as spicy as you like.
You can shake up the usual recipes for taco night by adding this dip to your toppings and sides rotation. Or spread it on tortillas for an extra luscious quesadilla. Like we said: You’ll want this recipe for everything!
Mexican Corn Dip Ingredients
- Corn: The dip is made with regular canned corn as well as Mexicorn, or corn with diced red and green bell peppers. When you have a glut of fresh corn, slice the cooked kernels off the cobs to use in this recipe. (Here’s the right way to cut corn off the cob.) If you can’t find Mexicorn, add 1/2 cup each of diced red and green peppers to the mixture.
- Cheese: Two types of shredded cheese go into the dip—flavorful cheddar (use mild or sharp) and pepper jack with flecks of spicy peppers. This is the best cheddar cheese according to our Test Kitchen.
- Sour cream: The creamy texture of this dip is thanks in part to sour cream, which lends a little tang to the flavor. Can you use Greek yogurt instead? You bet! Stick with the fuller-fat yogurt for its richness.
- Mayonnaise: Silkier than sour cream with a more savory flavor, mayonnaise helps holds this dip together.
- Canned chiles: Mild, canned green chilies give lots of flavor and color to the dip. And a whole, diced jalapeno brings some heat—but the creamy base tempers that heat so that it’s not too fiery.
Directions
Step 1: Mix the corn, cheeses and chiles
Grab a large bowl, and combine the shredded cheddar and pepper jack cheeses, both types of canned corn, diced green onions, green chiles and diced jalapeno. Mix everything together until it’s well combined.
Editor’s Tip: Shred your own cheese with a grater for shreds that blend more smoothly into the dip. Here are more reasons to grate your own cheese.
Step 2: Add the creamy ingredients
In a separate bowl, stir together the mayonnaise, sour cream and sugar until blended and smooth. Then, stir the creamy mixture into the corn-cheese mixture until everything is thoroughly combined. Cover the bowl, and refrigerate the dip overnight.
Step 3: Garnish and serve
Transfer the dip to a decorative serving bowl, and garnish the top with sliced green onions. Serve the dip with sturdy, crunchy tortilla chips.
Recipe Variations
- Spice it up: This is a mild dip, but that doesn’t mean you can’t add some heat. Stir cumin, chili powder or cayenne pepper into the mixture, add a squeeze of lime juice or double the amount of jalapeno. Shred habanero-flavored cheese in place of the pepper jack, or add smoky chipotle pepper flakes. (We ranked every type of pepper by spiciness.)
- Skip the mayo: If you or others in the house aren’t fans of mayonnaise, you can replace it with more sour cream or plain Greek yogurt.
- Make it like street corn:Â Take inspiration from Mexican street corn, and top the dip with crumbly Cotija cheese and cilantro.
- Use frozen corn: Sometimes frozen corn tastes better than canned. Just make sure you thaw and drain the corn before using it in place of the canned corn.
How long does Mexican corn dip last?
Store the dip covered in the refrigerator for up to five days. The dip has the best flavor and texture when eaten within the first couple of days.
Can you freeze Mexican corn dip?
We don’t recommend freezing this dip. Once thawed, the mayonnaise and sour cream will become unappealingly watery and separated. It’s best to assemble this dip the day before you want to serve it.
Mexican Corn Dip Tips
How do you serve Mexican corn dip?
This dip is a great snack or appetizer, and it needs only to be set out with the best tortilla chips—choose thicker varieties that are strong enough for this thick dip. Other good choices are Fritos Scoops and pita chips. Mexican corn dip can also be used to top burgers, hot dogs, tacos and grilled chicken, or folded into burritos.
Can you serve Mexican corn dip warm?
Our readers report that this cold dip is just as delicious as a warm dip! You should still give the mixture time to chill in the fridge, so the flavors can develop. Then, just before serving, warm the dip for two to three minutes in the microwave. Stir it, and serve immediately.
