Corn Dip With Sour Cream

Picture a bubbling dish set in the middle of the table, golden corn kernels peeking through a blanket of creamy, cheesy goodness, flecks of green jalapeño and red pepper adding little pops of color.

This is corn dip at its best: a rich, scoopable appetizer that’s ready fast—often in 20 minutes or less—yet tastes like you fussed all afternoon.

It’s ideal for busy weeknights, game-day spreads, potlucks, and any time you need something crowd-pleasing without stress.

I still remember a Friday when friends texted, “We’re five minutes away.” The fridge was nearly bare, but there was corn, cheese, and a few pantry staples.

That quick corn dip turned into the star of the night, bought me time to breathe, and made everyone linger a little longer.

Perfect for gatherings, last-minute cravings, or easy entertaining, this is your new go-to party saver. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, creamy flavor with a satisfying crunch in every bite
• Comes together in just minutes with no cooking required
• Uses simple, budget-friendly ingredients you likely already have
• Easily customized for more heat, extra veggies, or different cheeses
• Perfect make-ahead appetizer that tastes even better after chilling

Ingredients

• 2 cups canned corn kernels, drained — use good‑quality sweet corn
• 1 cup sour cream, full‑fat — for the creamiest texture
• 1 cup mayonnaise — choose a full‑fat, real‑egg mayo
• 1 cup shredded sharp cheddar cheese — grate fresh for best melt and flavor
• 0.5 cup diced red bell pepper — adds crunch and color
• 0.5 cup sliced green onions — use both white and green parts
• 1 can (4 ounces) diced green chiles, drained — mild heat and tang
• 0.5 teaspoon garlic powder — for gentle, even garlic flavor
• 0.5 teaspoon onion powder — boosts the savory base
• 0.5 teaspoon smoked paprika — lends subtle smokiness
• 0.25 teaspoon ground black pepper — freshly ground if possible
• 0.5 teaspoon salt, or to taste — adjust after chilling
• 0.25 cup chopped fresh cilantro (optional) — for a fresh, herbal finish

Step-by-Step Method

Measure and add the drained corn, sour cream, and mayonnaise to a medium mixing bowl.

Use a spatula or spoon to mix until the corn is evenly coated and the mixture looks smooth. Scrape the sides and bottom so nothing is left unmixed. Make certain everything is well combined before moving on to the next step.

Mix In the Cheese

Sprinkle the shredded sharp cheddar cheese evenly over the creamy corn mixture. Stir thoroughly so the cheese is distributed throughout, not clumped in one area.

Make sure the cheese is fully incorporated into the base. This helps the dip thicken slightly and makes cheesy flavor in every bite.

Add Vegetables and Chiles

Add the diced red bell pepper, sliced green onions, and drained diced green chiles to the bowl. Scatter them over the top first, then gently fold them into the mixture.

Mix until the vegetables are evenly spread throughout. Check that every spoonful has a good balance of corn, peppers, and onions.

Season Thoroughly

Sprinkle in the garlic powder, onion powder, smoked paprika, ground black pepper, and salt over the surface of the dip. Distribute the spices evenly rather than dumping in one spot.

Stir well to make certain the seasonings are fully blended. Taste a small spoonful and adjust salt or spices as needed.

Fold In Fresh Cilantro

Add the chopped fresh cilantro, if using, to the bowl. Gently fold it into the mixture so the herbs stay vibrant and don’t get crushed.

Mix just until you see flecks of green evenly throughout the dip. Skip this step if serving cilantro-averse guests, or serve it on the side instead.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap or a fitted lid. Place it in the refrigerator for at least 30 minutes so the flavors meld.

For deeper flavor, chill several hours or overnight. Before serving, stir the dip well, taste again, and adjust seasonings.

If needed, thin with sour cream or thicken with more cheese.

Ingredient Swaps

• Use Greek yogurt in place of sour cream for extra protein, or all sour cream instead of mayonnaise if you prefer a tangier, egg-free base.
• Swap cheddar for pepper jack, Monterey Jack, or a Mexican blend; frozen or fresh corn works in place of canned.
• For dietary needs, use vegan mayo, dairy-free sour cream and cheese for a vegan version, or omit cheese and use extra veggies (like black beans or diced tomatoes) for a lighter option.

You Must Know

– Scale – For a party crowd, double every ingredient and divide into 2 shallow containers (rather than one deep one);

in a shallower layer the dip chills evenly in about 1–1½ hours and is easier for guests to scoop without breaking chips.

Serving Tips

• Serve in a wide, shallow bowl topped with extra cheese and sliced green onions.
• Pair with sturdy tortilla chips, corn chips, or crostini to handle the chunky texture.
• Offer crunchy dippers: celery sticks, carrot sticks, bell pepper strips, and cucumber rounds.
• Spoon into individual ramekins or cups for easy serving at parties or potlucks.
• Use leftovers as a spread in sandwiches, wraps, or quesadillas for added creaminess.

Storage & Make-Ahead

Corn dip keeps well in the refrigerator for up to 3–4 days in an airtight container.

It’s ideal for making a day ahead, which improves flavor.

Stir well before serving.

This dip doesn’t freeze well—the sour cream and mayonnaise can separate—so enjoy it fresh from the fridge.

Reheating

Reheat corn dip gently using short microwave bursts, a low oven (covered), or a small saucepan on the stovetop, stirring often.

Avoid boiling to preserve texture and creamy consistency.

Game-Day Party Staple

Nothing says game day comfort like setting out a chilled bowl of this creamy, speckled corn dip and hearing the first satisfying crunch of a tortilla chip.

I love how the cold, velvety sour cream and mayo base clings to every ridge of the chip, with sweet pops of corn and little chewy strands of sharp cheddar in each bite.

When friends walk in, they always drift toward the coffee table, fingers brushing past the cool serving bowl, scooping deep.

The diced bell pepper and green onion give a fresh snap against the smooth dip, while smoked paprika and green chiles add a gentle warmth.

I make it ahead, slide it into the fridge, then bring it out right as kickoff begins.

Final Thoughts

Give this corn dip a try and see how quickly it disappears at your next gathering.

Don’t hesitate to tweak the spices, cheeses, or add a little heat so it’s perfectly suited to your taste.

Frequently Asked Questions

Can I Make This Corn Dip Without Mayonnaise or With Greek Yogurt Instead?

You can absolutely skip the mayo, and you can use Greek yogurt. I’d blend thick yogurt with sour cream, taste for tang, then season generously so every cool, creamy scoop still feels rich, velvety, and bright.

Is This Corn Dip Safe for Pregnant People and Young Children to Eat?

Yes, it’s generally safe if you use pasteurized sour cream, mayo, and cheese, and keep everything chilled. I’d serve it freshly made, cool from the fridge, soft and creamy alongside crisp chips or tender veggie sticks.

How Can I Scale This Recipe up to Feed a Crowd of 30+ Guests?

To feed 30 guests, I’d triple your recipe; for 40, I’d quadruple it. I’d mound it into wide bowls, cool and velvety, with overflowing baskets of crunchy chips and crisp vegetables alongside.

What Are Some Creative Ways to Use Leftover Corn Dip Besides Serving With Chips?

I’d spoon it into warm tortillas, stuff baked potatoes, slather on grilled chicken, or tuck it into quesadillas; you’ll feel that creamy, smoky richness melt into every corner, turning simple leftovers into something snug and indulgent.

How Can I Adjust This Recipe to Be Gluten-Free and Nut-Free for Allergies?

You’re already safe: everything’s naturally gluten‑free and nut‑free if you use certified gluten‑free canned corn, spices, and mayo. I’d serve it with crunchy gluten‑free crackers or cool, crisp veggie sticks for extra cozy comfort.