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Corn Dip Recipe
This easy, cheesy Corn Dip Recipe is a quick, Mexican-inspired appetizer that’s creamy, gluten-free, and made without mayonnaise.
Think of golden kernels bathed in melted cheddar and Greek yogurt, seasoned with lime and cilantro—it’s like a corn salad you can scoop. Perfect for game day or an impromptu party snack, this homemade dip came to life at my niece’s graduation bash last summer. According to a little family survey, over 90% of guests begged for the recipe before dessert. That’s how I know you’ll love it, too.
Why You’ll Love This Recipe
- No-bake crowd-pleaser ready in under 20 minutes
- Ultra-creamy texture without a drop of mayonnaise
- Vegetarian and naturally gluten-free—fits many diets
- Uses fresh, frozen, or canned corn (rinse and drain well)
- Cheesy, festive twist on classic corn salad—hello, flavor!
- Perfect for game day, backyard BBQs, or potlucks
- Simple ingredients you probably have in your pantry
- Easily adjustable spice level from mild to fiery
Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen; canned works, too)
- 1 cup shredded sharp cheddar cheese (try Tillamook or Cabot for best melt)
- ½ cup plain whole-milk Greek yogurt (no Greek yogurt? swap for sour cream)
- ¼ cup finely diced red bell pepper (for color and crunch)
- 2 tablespoons chopped green onions (or chives)
- 1 small jalapeño, seeds removed and finely chopped (optional, for heat)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons mild salsa (store-bought or homemade)
- 1 teaspoon lime zest plus 2 teaspoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
Tips:
• Use whole-milk Greek yogurt for extra creaminess—Fage or Oikos are my go-tos.
• If you like a bit of smokiness, grill corn on the cob first and shave off kernels.
• No cilantro fan? Swap in parsley for a gentler herb note.
Directions
- In a large bowl, stir together Greek yogurt, salsa, lime zest, lime juice, garlic powder, cumin, salt, and pepper until smooth.
Tip: Use a whisk or spatula—getting air into the yogurt makes it extra fluffy. - Fold in the corn kernels, diced bell pepper, green onions, jalapeño, and chopped cilantro. Mix gently so you don’t mash the corn.
- Sprinkle shredded cheddar cheese over the top and fold it in just until evenly distributed.
- Cover the bowl with plastic wrap and chill for at least 20 minutes to let flavors meld—though you could serve it right away if you’re pressed for time.
- Give the dip a final stir, taste, and adjust salt or lime juice as needed.
- Transfer to a serving bowl, garnish with extra cilantro and a few cheese shreds, and surround with tortilla chips, pita wedges, or fresh veggie sticks.
Servings & Timing
Yield: Serves 6–8 as an appetizer
Prep Time: 15 minutes
Chill Time: 20–30 minutes—35–45 minutes total
Total Time: About 45 minutes from start to dip-on-table (including chill)
Variations
• Swap pepper jack cheese for cheddar to dial up the spice.
• Stir in a handful of drained black beans for extra protein and color.
• Make it vegan by using dairy-free yogurt and vegan cheddar shreds.
• Turn it into a warm dip: bake at 350°F for 10 minutes until bubbly.
• Add diced avocado just before serving for creamy richness.
• Mix in crumbled cotija cheese and swap cilantro for parsley for a milder herb note.
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days—flavors deepen overnight.
- Freezing isn’t recommended (yogurt can get grainy), but you can freeze the corn-cheese mix sans yogurt for up to a month; thaw and fold in fresh yogurt.
- Make-ahead: Combine all ingredients except cheese the night before—add cheese and chill 30 minutes before serving.
Notes
• When using canned corn, rinse thoroughly to avoid a watery dip.
• If your dip seems too thick, stir in a splash of milk or extra lime juice.
• For an extra bright flavor, add a pinch of smoked paprika or chipotle powder.
• I’ve learned that letting it rest brings out the cumin and lime notes—you might catch a hint of sweetness you never noticed.
FAQs
Q: Can I use canned corn for this corn dip recipe?
A: Absolutely—just drain and rinse well to keep the dip from thinning out.
Q: Is this dip gluten-free?
A: Yes, all ingredients here are naturally gluten-free, making it a safe party snack.
Q: How spicy is it?
A: Very mild by default. Add the jalapeño seeds or a dash of cayenne if you like more kick.
Q: Can I make this ahead of time?
A: Yes—mix everything (minus cheese) up to a day in advance, then stir in cheese before chilling.
Q: What else goes well with corn dip?
A: Try sliced cucumbers, bell pepper strips, pita chips, or even crispy bacon bits for texture.
Q: How do I keep the dip from getting watery?
A: Pat thawed frozen corn dry and drain canned corn well. Serve promptly after chilling.
Q: Can I bake this to serve warm?
A: You sure can—spread in an oven-safe dish and bake at 350°F for 10–12 minutes until bubbly.
Q: Any tips for making it vegan?
A: Use plant-based yogurt (soy or coconut) and vegan cheddar shreds; the spices keep it tasty.
Conclusion
This Corn Dip Recipe brings together sweet kernels, tangy lime, and melty cheese in a simple, homemade snack that’s perfect for game day, parties, or just when you crave a creamy, cheesy appetizer without mayonnaise. Give it a whirl—you might find it popping up on your menu every season. If you tried it, let me know how you tweaked the spice or what dippers you loved most, and check out my Salsa Verde Dip next for a zesty twist.
Corn Dip Recipe
Ingredients
- 2 cups fresh or frozen corn kernels thawed if frozen; canned works, too
- 1 cup shredded sharp cheddar cheese
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup finely diced red bell pepper
- 2 tablespoons chopped green onions or chives
- 1 small jalapeño, seeds removed and finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons mild salsa
- 1 teaspoon lime zest plus 2 teaspoons fresh lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- In a large bowl, stir together Greek yogurt, salsa, lime zest, lime juice, garlic powder, cumin, salt, and pepper until smooth.
- Gently fold in the corn kernels, bell pepper, green onions, jalapeño, and cilantro.
- Sprinkle shredded cheddar cheese over the top and fold it in until evenly distributed.
- Cover the bowl and chill for at least 20 minutes to let flavors meld. Adjust seasoning if needed and serve with tortilla chips, pita wedges, or fresh veggie sticks.
