I love making this Out-of-this-World Corn Dip whenever I need a simple appetizer that always disappears quickly. It’s creamy, cheesy, slightly spicy, and loaded with sweet corn, green chilies, and jalapeños for the perfect balance of flavors. Whether I’m preparing it for a game day, family gathering, potluck, or holiday party, this easy dip is always a favorite served with crunchy Fritos Scoops.
Why I’ll Love This Recipe
I enjoy how incredibly easy this recipe is to prepare with no cooking required. Everything comes together in one bowl, making cleanup simple and stress-free. I also like that the combination of sweet corn, creamy mayonnaise and sour cream, sharp cheddar cheese, and spicy peppers creates a rich and flavorful dip that tastes even better after chilling. It’s an excellent make-ahead appetizer that feeds a crowd and pairs perfectly with corn chips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 (11 oz) cans MexiCorn, drained
1 (7 oz) can chopped green chilies
1 (6 oz) can chopped jalapeño peppers, drained
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (16 oz) package shredded sharp cheddar cheese
2–3 bags Fritos Scoops corn chips, for serving
Directions
I combine the drained MexiCorn, chopped green chilies, drained jalapeños, chopped green onions, mayonnaise, sour cream, black pepper, garlic powder, and shredded sharp cheddar cheese in a large mixing bowl.
I stir everything thoroughly until all of the ingredients are evenly coated and well combined.
I cover the bowl and refrigerate the dip for at least 2 hours, although I prefer letting it chill overnight so the flavors have more time to develop.
Before serving, I give the dip one final stir and serve it chilled with Fritos Scoops corn chips.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes (plus at least 2 hours chilling)
Servings: 12 servings
Calories: Approximately 282 kcal per serving
Variations
I sometimes substitute Pepper Jack cheese for extra heat and a slightly different flavor.
I like adding crispy cooked bacon for a smoky twist.
I occasionally mix in diced red bell peppers for extra color and crunch.
I use fresh corn cut from the cob during summer when it’s in season.
I sprinkle chopped cilantro over the top before serving for a fresh finish.
I add a few dashes of hot sauce when I want the dip even spicier.
I sometimes replace part of the sour cream with Greek yogurt for a lighter version.
Storage/Reheating
I store any leftover corn dip in an airtight container in the refrigerator for up to 4 days. Since this is a cold dip, I do not reheat it. Before serving leftovers, I simply stir the dip well because some separation may occur during storage. I do not recommend freezing it, as the mayonnaise and sour cream can change texture after thawing.
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FAQs
Can I make this corn dip ahead of time?
Yes. I actually prefer making it the day before because the flavors become even better after chilling overnight.
Can I make this dip less spicy?
Yes. I reduce or omit the jalapeños to create a milder version while still keeping plenty of flavor from the green chilies and cheddar cheese.
What can I serve with this dip besides Fritos Scoops?
I enjoy serving it with tortilla chips, crackers, toasted baguette slices, celery sticks, carrot sticks, or sliced bell peppers.
Can I use frozen corn instead of canned MexiCorn?
Yes. I thaw and drain frozen corn well before mixing it into the dip. I sometimes add a small amount of diced red and green peppers to mimic the flavor of MexiCorn.
How long can this dip sit out at a party?
Because it contains mayonnaise and sour cream, I try not to leave it at room temperature for more than 2 hours. I keep it chilled whenever possible.
Conclusion
I love how this Out-of-this-World Corn Dip delivers big flavor with very little effort. The creamy texture, cheesy richness, sweet corn, and spicy peppers create an appetizer that everyone enjoys. Since it can be prepared in advance and served straight from the refrigerator, I find it to be one of the easiest and most dependable recipes for parties, potlucks, holidays, and casual gatherings alike.
📖 Recipe:
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Out-of-this-World Corn Dip
- Total Time: 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy, cheesy corn dip loaded with sweet corn, green chilies, jalapeños, and sharp cheddar for the perfect balance of flavor. This easy no-cook appetizer is ideal for parties, potlucks, game days, and holiday gatherings.
Ingredients
3 (11 oz) cans MexiCorn, drained
1 (7 oz) can chopped green chilies
1 (6 oz) can chopped jalapeño peppers, drained
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (16 oz) package shredded sharp cheddar cheese
2–3 bags Fritos Scoops corn chips, for serving
Instructions
- In a large mixing bowl, combine the drained MexiCorn, chopped green chilies, drained jalapeños, chopped green onions, mayonnaise, sour cream, black pepper, garlic powder, and shredded sharp cheddar cheese.
- Stir thoroughly until all ingredients are evenly coated and well combined.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.
- Stir again before serving and enjoy chilled with Fritos Scoops corn chips.
Notes
For extra heat, substitute Pepper Jack cheese or add a few dashes of hot sauce.
Mix in cooked crumbled bacon for a smoky flavor.
Add diced red bell pepper for extra color and crunch.
Fresh corn may be used when in season; thaw and drain frozen corn well if substituting.
Replace part of the sour cream with plain Greek yogurt for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the texture may change after thawing.
Keep chilled and do not leave at room temperature for more than 2 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 282 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
