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Why You’ll Love This Recipe
Corn dip is one of the greatest things ever; is it a carb or a vegetable? Well, mix it with a whole bunch of other tasty and creamy ingredients and turn it into a new way to experience and enjoy corn. This recipe is not so much a dip as it is a meal in itself! Use this robust, savoury, and tangy corn dip as a party dip, or just eat it on bread or with a spoon and enjoy!
Creamy, tangy, and packed with flavour—this corn dip is the snack you didn’t know you needed. Whether you’re eating it with chips, bread, or straight off the spoon, it is downright addictive and makes the ultimate party dip.
For more great dip recipes, make sure to try this super-tasty Pizza Dip! Rather than using a pre-made taco seasoning mix, why not learn How to Make Homemade Chili Seasoning that you can use in its place?
Karlynn’s Recipe Notes
- Skill Level: Get party ready. This is easy to make and will impress all your guests.
- Total Time: This dip takes approximately an hour to prepare and bake. So plan accordingly!
- Variations: Like a bit of spice in your life? Add some hot sauce and crank up the heat! Sriracha works well if you don’t want it to be too spicy. It will provide that pop of heat that brings the dip together without leaving your mouth burning. Tabasco is a great way to spice up any dish and is one of the best sauces for a super-hot corn dip. If you’re looking for something a little more hard-hitting than sriracha but not the full-on intensity of tabasco, try Sambal Oelek. The nice thing about sambal oelek is that, despite its sweet taste, it is sugar-free, making it a good alternative if you’re watching your sugar intake.
- Tools for This Recipe: For this recipe, you will need a medium casserole dish to bake your dip, two large mixing bowls to mix all your ingredients, and I recommend using cooking spray on your baking dish to prevent sticking.
What You’ll Need For Ingredients
Whole Yellow Corn, Yellow and White Corn: using a blend of white and yellow corn gives your dip better flavour balance, visual interest, and a touch of that homemade, rustic feel, which is especially great for party dishes and comfort food spreads
Diced Tomatoes, Cilantro, Onions: this is the perfect mix for juicy texture, a sharp bite and mild crunch, and the cilantro adds some brightness. Karlynn’s Tip: Ideally, I recommend using Rotel, as it comes blended with green chillies and spices. Unfortunately, they’re not readily available outside of America. Instead, you can use vine-ripened tomatoes and mix them yourself with green chillies and cilantro, lime juice and cumin.
Cream Cheese, Mayonnaise, Sour Cream, Taco Seasoning Mix, Lime Juice: the creamy base combines the richness of cream cheese, the smooth texture of mayonnaise and the zestiness of sour cream while adding bold savoury spices in the taco seasoning with the lime juice brightening it all up with a citrusy kick perfect for this type of dip.
Cheese: for this dip, you will use a mix of cheddar cheese and a Mexican-style cheese blend, giving the dip a bit more depth and gooeyness
How To Make Corn Dip
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat oven to 350ºF. Spray a casserole with cooking spray.
- Combine the drained canned yellow corn, mixed yellow and white corn, diced tomatoes, cilantro, and red and green onions in a large bowl. Toss lightly to combine.
- Beat the cream cheese, mayonnaise, sour cream, taco seasoning, and lime juice together in a separate mixing bowl until smooth and creamy.
- Transfer the corn and tomato mixture into the bowl containing the cream cheese dressing. Stir gently until thoroughly combined. Fold the cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined.
- Spoon into the prepared baking dish.
- Bake for 25 minutes, then stir and continue baking for 20-25 more minutes, until the dip is hot and bubbling and the top is lightly browned.
- Cool for 15 minutes before serving with your favourite corn chips or crackers.
Karlynn’s Tips and Tricks for the Perfect Corn Dip
- Fresh or Canned? Although corn dip is traditionally made with canned corn, there is no reason you can’t use fresh corn instead. If you have fresh corn you need to use up, it will work just as well—just remember to account for extra prep time! You’ll want to cut the kernels off the cob and quickly rinse them with water before using. Remember to measure out 15oz to ensure you have the same quantity as you would get in the can.
- Oh No! My Cheese is Oily! When you take the dip out of the oven to stir, you may notice that the cheese has turned oily. Don’t worry. All you need to do is spoon off the excess oil; alternatively, you can blot it using a paper towel. This will not affect the flavour or texture of your dip when it’s ready to eat.
Storage Instructions
If you have any leftovers, which there’s a good chance you won’t, you can store your dip in an airtight container in the fridge for up to 3 days. The only thing I don’t recommend is freezing this dip, as the texture will change too significantly upon thawing.
More Delicious Salsa, Guacamole, and Dips Recipes
- The BEST Tex-Mex 7 Layer Bean Dip. Nothing beats a classic 7 layer bean dip when it comes down to snacking!
- Avocado Crema This delicious and easy avocado crema is perfect for topping your tacos and nachos or using as a dip for your chips.
- Easy, Chunky Homemade Guacamole Recipe Do you love chunky guac? Then my easy chunky homemade guacamole recipe is the one for you!
There you have it, a dip so good you’ll want to just grab a spoon!
Leave me a message in the comments below, you know I love hearing about your cooking adventures!
Happy Cooking!
Karlynn
Corn Dip
Ingredients
- One 15oz can whole yellow corn, (drained)
- One 15oz Can yellow and white corn, (drained)
- 1 10 oz can diced tomatoes, (Mexican-style diced tomatoes and green chilies drained)
- ¼ cup fresh cilantro, (diced to taste)
- 3 green onions, (diced)
- ¼ cup red onion, (diced)
- One 8oz cream cheese, (softened)
- ½ cup mayonnaise
- ½ cup sour cream
- Two oz taco seasoning mix
- 2 Tablespoons lime juice
- 1 ½ cups Cheddar cheese, (shredded)
- 1 ½ cups Mexican-style cheese blend, (shredded)
- Salt, (to taste)
- Hot Sauce, (like siracha to taste)
Instructions
- Preheat oven to 350 ° Spray a medium casserole dish with cooking spray.
- Combine the drained canned yellow corn, mixed yellow and white corn,diced tomatoes, cilantro, red and green onions in a large bowl. Toss lightly to combine.
- Beat the cream cheese, mayonnaise, sour cream, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
- Transfer the corn and tomatoes mixture into the bowl containing the cream cheese dressing. Stir gently until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined.
- Spoon into the prepared baking dish.
- Bake in the preheated oven for 25 minutes, stir and continue baking 20-25 more minutes until the dip is hot and bubbling and the top is lightly browned.
- Cool for 15 minutes before serving with your favorite corn chips or crackers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
KAREN ELIZABETH PILLER says
Where can I find yellow and white corn????? Brand???
Phyllis says
I used Green Giant Peaches and Cream
Mark says
What do you consider a “medium backing dish” 6 oz, 1 qt., 1 1/2 qt., 8×8…. enough already right. sorry but W/O Yield in Cups or Qts, or a photo of finished baked item; I’ll have half the dishes in the house dirty if I’m in the kitchen…