A Mexican-style corn dip that has an addictively good mix of corn, sour cream, mayonnaise, and cheese that you can throw together in just 15 minutes or less.
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About Corn Dip
Delicious, easy appetizers are always in high demand, and this corn dip has become one of the most popular recipes on this site for a very simple reason:
It’s easy to make. Like, so incredibly easy.
And despite how easy it is, it’s still absolutely delicious. Like must-be-a-secret-blend-of-ingredients type of delicious, and yet you only need six core ingredients that you can easily find at any store.
Because when it comes to feeding a crowd, a corn dip like this is exactly what you need. It’s a snack everyone will enjoy and it’s easy to grab a portion while you mingle.
What’s in corn dip?
- Corn – The star of the show! Canned corn is used to keep things easy, but feel free to use an equal portion of kernels cut from corn on the cob that’s raw or has been cooked/grilled first.
- Mexicorn – More corn, but with a few extras such as chopped red and green bell peppers. You can also substitute this for southwestern or fiesta corn.
- Sour cream and mayonnaise – Forms the creamy base of the dip.
- Green onion – For color, taste, and a bit of crunch.
- Shredded cheese – Because cheese makes everything better. Cheddar cheese is recommended because of it’s universal appeal (mild, medium, sharp) but feel free to use any blend you’d prefer (Mexican, Colby Jack, etc).
Can you make this dip in advance?
One of the most common questions I get about party dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.
The good news is that the answer to this question is almost always yes, and that is the case for this dip.
For best presentation, corn dip can be stored in the refrigerator for up to two days before serving.
What can you serve with corn dip?
When it comes to party dips, there are so many options for dipping! Feel free to use any (or many!) from the list below:
- Tortilla chips
- Ritz crackers
- Saltine crackers
- Wheat thins
- Mild veggies like cucumbers, squash, zucchini, or celery
How long is corn dip good for?
Once prepared, corn dip can be stored in a sealed container or in the refrigerator for up to three to five days. And this dip can be served directly from the refrigerator; there’s no need to allow it to come to room temperature first (unless that’s your preference.)
Can you freeze corn dip?
Bad news here, guys. Due to the mayonnaise in this dip, I can’t recommend freezing it. Mayonnaise is an emulsion, and the consistency of an emulsion will completely break down during the freezing process. The flavor will remain the same but the texture will change in a way that many may feel is off-putting.
For best results, try to enjoy this dip when it’s freshly made.
How long can you leave out a party dip?
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. I recommend preparing this dip with chilled ingredients or serving it chilled, as this should give you more time (about one hour) before the dip reaches room temperature.
So, in total, this dip can be left out for “about” three hours, depending on the start temperature and the temperature of the room. However, be sure to still check the dip every now and then – mayonnaise can be tricky like that.
Once you pass the recommended time, you can cover the dip and place it back in the refrigerator. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
notes & tips for this recipe for corn dip
- When making this recipe, you’ll need a big mixing bowl so you have enough room to maneuver and stir. I own a 13 quart mixing bowl for this very reason.
- The original recipe said just to throw the ingredients together and serve, but I’ve made this dip hot and cold and it’s been a hit both times. However, if you are heating up this dip, remember that there are raw green onions and mayonnaise in this dip. Both of these ingredients can (and most likely will) change their taste as more heat is applied, so be sure to check (and taste test) the dip as often as possible while heating. Over time I’ve found that melting some of the cheese, but not all of it, had a better taste than straight cold or fully melted.
More savory party dips
How to make corn dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Add corn, mexicorn, sour cream, mayonnaise, green onions, and cheese (whatever flavor you like) in a large mixing bowl.
Step 2 – Mix it all up!
Step 3 – Serve and enjoy!
- 15 ounces corn, any color (white, yellow, etc), drained
- 22 ounces mexicorn, or southwest corn, drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1 bundle green onion, chopped, to taste (roughly 1/2 to 1 cup)
- 2 cups shredded cheese, any flavor you prefer
- tortilla chips, for dipping
- In a 13 quart mixing bowl, mix together corn, mexicorn, sour cream, mayonnaise, green onions, and cheese. If desired, reserve a few tablespoons of chopped green onion or cheese to garnish the top of the dip.15 ounces corn, 22 ounces mexicorn, 1 cup sour cream, 1 cup mayonnaise, 1 bundle green onion, 2 cups shredded cheese
- Serve dip immediately with tortilla chips for dipping.tortilla chips
For heating up the dip
- In the oven: Preheat oven to 350 degrees F. Bake dip anywhere from 10-20 minutes, depending on how much of the cheese you would like melted.
- In the microwave: Heat dip for 1-2 minutes at a time, stirring inbetween and checking that the consistency is to your tastes. For best results, do not exceed 7 total minutes in the microwave.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.