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corn dip served with fritos

Cold Corn Dip With Fritos

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Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 10 servings

Equipment

  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 can opener
  • 1 mixing spoon or spatula
  • 1 plastic wrap or airtight container
  • 1 serving bowl

Ingredients
  

  • 30 ounce canned sweet corn drained
  • 1 cup red bell pepper finely diced
  • 1 cup green bell pepper finely diced
  • 1 cup red onion finely diced
  • 2 cup shredded cheddar cheese sharp
  • 1 cup mayonnaise full-fat
  • 1 cup sour cream full-fat
  • 1 packet ranch seasoning mix 1 ounce; dry
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 tablespoon fresh cilantro optional; chopped
  • 1 bag Fritos corn chips for serving

Instructions
 

  • Drain the canned corn very well and place it into a large mixing bowl.
  • Finely dice the red bell pepper, green bell pepper, and red onion, then add them to the bowl with the corn.
  • Add the shredded cheddar cheese to the vegetable mixture and gently toss to combine.
  • In a separate small bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, garlic powder, smoked paprika, black pepper, and salt until smooth.
  • Pour the dressing over the corn mixture and stir until everything is evenly coated.
  • Fold in the chopped cilantro if using, tasting and adjusting seasoning with additional salt or pepper if desired.
  • Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
  • Refrigerate the dip for at least 1 hour to chill and allow the flavors to meld.
  • Before serving, give the dip a good stir and transfer it to a serving bowl.
  • Serve cold with Fritos corn chips on the side for dipping.

Notes

For best flavor, let the dip rest even longer—up to overnight—so the seasonings fully develop, and always keep it chilled until just before serving to maintain food safety and texture. If you prefer a lighter version, you can swap part of the mayonnaise and sour cream for Greek yogurt, but check the seasoning again as the tanginess will change the balance. Make sure the corn and any added vegetables are well drained to avoid a watery dip, and finely dicing the veggies helps them distribute evenly in each bite. This dip travels well for parties if kept in a cooler and can be refreshed with a small sprinkle of extra cheese or paprika on top just before serving.
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