Cold Corn Dip

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Pass the margaritas and dig into this amazing Cold Corn Dip! Ready in just minutes, it’s creamy, spicy, cheesy, chunky, and oh-so-good! Everybody loves this dip. I’ve served it at game day gatherings, outdoor BBQs and picnics, parties, and more, and it always disappears!

I also love serving it on a taco bar or a guacamole snack board. It is such a pretty dip and is a nice flavor alternative to salsas and other dips.

The secret ingredient in this dip is corn. Use corn on the cob and grill it, roast it, or air fry it to get some caramelized nuttiness, and it REALLY amps up the corn flavor in the recipe!

Super easy to make, once the corn is ready, this dip comes together in a jiffy.

• You can customize the spiciness!
• It’s easy to double or triple to make as much as you need.
• It’s loaded with flavor and everyone loves it!

• Corn – Roasted, grilled, or air fried corn makes this dip AMAZING!
• Mayonnaise – Any kind will do.
• Sour cream – I perfer full-fat sour cream, but any kind will work.
• Green onions – White and green parts; thinly sliced.
• Cheddar cheese – Sharp cheddar; yellow or white.
• Red bell peppers – Finely chopped.
• Jalapeno – Seeded and finely chopped.
• Ranch dressing powder
• Lime juice – From a fresh lime.

1. Roast, grill, or air-fry the corn on the cob until the kernels are cooked, then when cool enough to handle, cut the kernels off the cob.
2. Mix the corn kernels with the mayonnaise, sour cream, green onions, cheddar cheese, red bell peppers, jalapeno, and ranch dressing powder.
3. Add a squirt of lime juice to brighten up the flavor, if desired.
4. Chill the dip for 30 minutes before serving, then dig in!

• This dip can be made up to a day in advance; the flavors just get better!
• Like your dip spicier? Use a serrano chili instead of a jalapeno.
• Use a full-flavored cheese. Sharp cheddar is my favorite but Pepper Jack, Monterey Jack, marble, and even cotija cheeses will all work.
• Sour cream and mayonnaise? Yes, you bet! I am not a big fan of mayo, but when you use half mayo and half sour cream, magical things happen. Trust me!
• Garnish the top with a bit of shredded cheese, a sprinkle of chipotle powder, or some finely chopped cilantro.

I love serving this dip with tortilla chips at events of all kinds. There is dairy in it, so make sure you keep it refrigerated until ready to serve. You can also add it to a gaucamole snack board, and really wow everyone!

Cold Corn Dip will keep in the fridge for 2-3 days, after that it’ll start to get a bit runny. Store it in an airtight container. It won’t freeze.

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