Traditional Corn Dip (Print-Friendly Version)
A creamy blend of sweet corn, cheese, and spices that can be served hot or cold - perfect for gatherings and game days.
# Ingredients List:
→ Base Ingredients
01 -
500 g sweet corn kernels (fresh, drained canned, or thawed frozen)
02 -
240 g sour cream
03 -
240 g mayonnaise
04 -
225 g cream cheese, softened
05 -
200 g shredded cheddar cheese
06 -
100 g shredded pepper jack cheese
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon smoked paprika
10 -
0.5 teaspoon chili powder
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Additional Mix-ins
13 -
50 g chopped green onions
14 -
70 g diced red bell pepper
15 -
1 jalapeño, finely chopped, seeds removed for less heat
16 -
15 g chopped fresh cilantro (optional)
# How to Make It:
01 -
If using fresh corn, slice kernels from the cob. For canned corn, drain and rinse thoroughly. Thaw and drain frozen corn to remove excess moisture.
02 -
In a large mixing bowl, combine sour cream, mayonnaise, and softened cream cheese. Mix until smooth and well incorporated.
03 -
Stir in shredded cheddar, pepper jack cheese, garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Mix evenly.
04 -
Gently fold in corn, chopped green onions, diced red bell pepper, jalapeño, and cilantro if using, ensuring all ingredients are distributed throughout.
05 -
Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra green onions, cheese, or cilantro prior to serving.
06 -
Preheat oven to 190°C. Transfer dip to a baking dish and sprinkle with additional shredded cheese. Bake for 20–25 minutes until bubbling and golden. Garnish with crumbled bacon and fresh cilantro if desired.
# Extra Tips:
01 -
Replace mayonnaise with Mexican crema and add cotija cheese and Tajín seasoning for a Mexican street corn variation.
02 -
Increase spice by adding extra diced jalapeños, your favorite hot sauce, or a pinch of cayenne pepper.