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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Prepared corn dip in a white bowl surrounded by tortilla chips.

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:

Close up of corn dip, showing off corn, green onions, and cheese.

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.
Dipping a tortilla chip into corn dip.

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!

Recipe Details

Prepared corn dip in a white bowl surrounded by tortilla chips.
4.20 from 175 votes

Corn Dip

5 mins prep + 15 mins cook
472 kcal
Yields: 8 servings
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.


  • 15 ounces corn, any color (white, yellow, etc), drained
  • 22 ounces mexicorn, or southwest corn, drained
  • 1 cup sour cream
  • 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.


Serving: 1serving | Calories: 472kcal | Carbohydrates: 28g | Protein: 12g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 589mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 685IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 1mg

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.

Author: Chrisy

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Recipe Rating


    • Deb
    • 5 stars

    Made for family picnic. Added Elote seasoning and trader Joe onion seasoning. Used quesadilla cheese. Had frozen corn on hand. Heated corn in microwave then stirred all together. Delicious!

    • Jennifer
    • 4 stars

    I have added paprika on top for color, but after reading the other reviews, I mixed in some taco seasoning that I keep for other things, & it took it to a whole other level. I have always served mine with Fritos. This has been a pot-luck favorite.

    • Susan T

    I add two small cans of green chills, 2 table spoons of ground cumin and two cans of tiny shrimp. Reminder to drain all cans of corn. I’ve also made this with black beans throughly drained. The shrimp variation is the most requested at my house. I added the shredded cheese option tonight.

    • Janice

    What if you can’t find mexicorn??

    • lisa johnson

    Added celery salt, tobasco, and garlic powder. Then added the dried lipton onion soup mix. Sprinkled parsley on top. Let you know later–am serving today at 4th of July family gathering.

    • Geri
    • 5 stars

    I added taco seasoning and it was amazing ..I just felt it need alittle zing for my taste..thanks for the great recipe.

    • Cn
    • 5 stars

    Made several times. Great hearty dip. Ate it cold. Added a pack of ranch season mix.

    • Amanda
    • 5 stars

    Loved it! Making it again now .We bought an overpriced version of this from the store and it was so good. I had to find a recipe to recreate and this one is perfect! I made my own tweaks based on some reviews. I agree its pretty pale so I added a sprinkle of smoked paprika and a little parsley for color.

    • Dana
    • 5 stars

    I have made this dip for over 15 years and I make it just like the instructions except that I add a pack of the dry ranch dressing mix… and that is perfect. That’s all that’s needed to put a good flavor. Yes it is best when in fridge for few hours or over night. Most time I do not add the green onions. They can mask the flavor of the rest.

    • Verona McCord

    Best dip are in years we added garlic garlic seasoning Best dip ever

    • Jim Warrick
    • 5 stars

    This recipe is great as is! But I added 1 teaspoon chili powder, 1 teaspoon lime juice and 1/4 teaspoon salt to adjust for my taste, and sprinkled a little more chili powder on top for color. Delicious! Can’t wait to see what the potluckers think when they have it tomorrow.

    • Leslie

    I added chopped jalapeños, red bell pepper, cream cheese, diced green chili’s and a package of ranch seasoning then a little tobacco! Excellent

    • Ray

    I added the juice and zest of half a lemon and a couple chopped jalapenos and only one can of corn. Very nice.

    • Kim

    I need to make enough dip for 85 servings. Oh my how I do prepare? What is the quantity of my ingredients?

      • Kelly

      ???? Just look at the serving size listed and multiple it by the people needed to serve. 🤦🏼‍♀️👏🏼 Not difficult.

        • Kim

        You’re a very rude person. She was just asking a question. Grow up.

    • Barbara young

    I add chopped jalapeno fresh peppers really makes it better

    • MargeKaufmann
    • 5 stars

    I love this recipe the cheese I added was a Mango Fire cheese so tasty.

    • Larry

    The dip is good but a little zip is needed. I added 2 teaspoonns of my favorite Habanero sauce and 2 tbls of sugar and it was on point!

    • Catherine
    • 5 stars

    Don;t listen to that Tom person,I just think it needs some zip. You can add chilies and it’s fine.

    • Jenn
    • 5 stars

    I made this recipe for my friend’s bridal shower. I used cream cheese and a can of diced chilies and through it all into a crockpot. So good. Thank you! I will be making it again for the Super Bowl!

    • Tracy Douglas
    • 5 stars

    Love this dip!! I mix it up add a bit of Sylvia’s soulful salt add put in my crockpot! Perfect for the Packer- Cowboys game this afternoon!! Go Green Bay!!!

      • Tom hamilton

      Hi all, I made this dip today following the directions as written and I have to say it was a waste of my money, 0 flavor. I added rotel, cilantro, cumin and taco seasoning to try to bring it a round.
      Save your money

        • Kim
        • 5 stars

        I ate this today for the first time, cold and it was great!

        • Kelly

        It’s best to let dips sit overnight (or at least a few hours) to blend flavors. I would add a can of diced jalapeños or green chili’s and some seasonings like cumin, garlic powder, season salt….and some chopped peppers (green, red, poblano, etc.).