A Mexican-style corn dip that’s addictively good and that you can throw together in just 15 minutes. Makes for a perfect party snack!
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Table of Contents
About Corn Dip
Like most of the country in late November, my refrigerator is full of Thanksgiving leftovers.
We’ve had turkey and stuffing for dinner for the past few days (no judging!) and the laziness in me loves all these easy meals.
So when an old friend of mine told me we were going to have the neighbors over for a puppy play date, I had a bit of a dilemma:
What could I whip together that wouldn’t add to the pile of to the leftovers we still had yet to conquer?
And as luck would have it, inspiration struck in the form of this easy Mexican corn dip.
The only instructions I got from an old friend of mine was that we were going to have “wine and cheese and crackers.” Which we almost always have on hand anyway (remember, no judging!)
But I’m supposed to be serving this makeshift wine and cheese platter at 5PM, right around the time most people are expecting a “real” dinner.
Wine is great and all (and for us humans, it makes everything the dogs do together that much more hilarious) but I wanted there to be something a little more substantial to eat around dinner time. The plan wasn’t to serve dinner – it was just meant to be a quick visit to enjoy everyone’s company, so I wanted to make sure we all had enough food in our system to get us to whatever our “real” dinner plans would be.
Like, say, another big helping of turkey and stuffing.
Wine and corn dip might seem a little odd on the surface, but it ended up being a great solution – an easy finger food that we can eat on the move yet hardy enough that it was filling.
Plus, the extra mobility allowed us to the dogs as they romped and played through the house.
Bonus points for this recipe being another one on my “to make” bucket list, and it’s definitely one I’ll be making again.
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.
To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to two days. When ready to serve, you can set the dip out immediately; there’s no need to let it get to room temperature first. Serve immediately or bake as desired.
Due to the mayonnaize in the recipe, freezing this dip is not recommended.
What can you serve with a savory party 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 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!
- 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.
- Serve dip immediately with tortilla chips for dipping.
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.