Description
There’s something magical about a dip that disappears faster than you can make it. This creamy, zesty corn dip combines sweet corn, creamy base, and a hint of spice for a truly addictive experience that keeps guests coming back for more.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded pepper jack cheese
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Prepare Your Ingredients: If using fresh corn, cook it briefly (about 3-4 minutes in boiling water) then cool completely. For frozen corn, thaw and pat dry to remove excess moisture. Drain canned corn well.
- Combine the Base: In a large mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, and cumin until smooth and well-combined.
- Add Remaining Ingredients: Fold in the corn, both cheeses, red onion, cilantro, jalapeño, and garlic. Mix gently but thoroughly until everything is evenly coated in the creamy dressing.
- Season and Chill: Taste and season with salt and pepper. Cover and refrigerate for at least 1 hour, though 2-3 hours is ideal for the best corn dip flavor.
Notes
For a milder dip, omit the jalapeño or use just a teaspoon of diced pickled jalapeños. If you can’t find cotija, feta cheese makes a great substitute. To lighten it up, use Greek yogurt instead of sour cream and light mayonnaise. Fresh corn cut right off the cob adds wonderful sweetness, but frozen works beautifully too.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg