This creamy, irresistible Corn Dip is the ultimate crowd-pleaser, blending sweet corn, tangy cheese, and a hint of spice in every bite. Perfect for parties or cozy nights in, it’s a dish that’s as easy to make as it is to devour. With just 15 minutes of prep and a quick bake, you’ll have a warm, gooey dip ready to scoop up with chips or veggies. The chilling time lets the flavors meld beautifully, creating a rich, satisfying texture that’s both smooth and hearty. It’s a recipe that promises to disappear fast, leaving everyone asking for more.
What makes this dip truly special is its balance of flavors—sweet, savory, and just a touch of heat. The golden corn kernels add a delightful crunch, while the melted cheese creates a luscious, velvety base. Whether you’re hosting a game day gathering or simply treating yourself, this dip is a guaranteed hit. Plus, with a total time of just 90 minutes, it’s a fuss-free way to impress your guests or indulge in a comforting snack. One taste, and you’ll see why this Corn Dip is a must-have in your recipe collection.
Fresh & Flavorful Ingredients for Corn Dip
- 5 ears fresh corn (grilled for smoky flavor, or substitute with 3 cups frozen corn, thawed)
- ½ cup thick whole milk Greek yogurt (such as Fage or Chobani; sour cream can be used as a substitute)
- 2 tablespoons mayonnaise (for creaminess)
- 2 tablespoons fresh lime juice (about 1 lime; bottled lime juice works in a pinch)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt (adjust to taste)
- 3 scallions, chopped (reserve some for topping)
- 1 jalapeño pepper, diced (remove seeds for less heat; reserve some for topping)
- 1 tablespoon crumbled Cotija cheese (for serving; feta cheese can be substituted)
- Hot sauce, chili powder, and/or cayenne (optional, for added spice)
- Fresh cilantro leaves (for garnish; parsley can be used as an alternative)
- Tortilla chips (for serving)
Step-by-Step Instructions for Perfect Corn Dip
- Grill the corn: Grill the corn according to your preferred method until slightly charred and tender, about 10-15 minutes. Let cool slightly, then slice the kernels off the cobs and set aside.
- Prepare the base: In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt until smooth and well combined.
- Add the mix-ins: Set aside a small portion of the corn, scallions, and jalapeño for topping. Add the remaining corn, scallions, and jalapeño to the bowl and stir to coat evenly.
- Chill: Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld.
- Serve: Spread the chilled dip in a shallow serving dish. Top with the reserved corn, scallions, and jalapeño. Sprinkle with Cotija cheese and drizzle with hot sauce, if desired. Garnish with fresh cilantro leaves.
- Enjoy: Serve immediately with tortilla chips for dipping!
Spice It Up: Sauce and Topping Ideas
Take your corn dip to the next level with creative toppings and sauces. Drizzle with chipotle mayo for a smoky kick or add a sprinkle of smoked paprika for depth. For a tangy twist, try a squeeze of extra lime juice or a dollop of sour cream. If you love heat, mix in a few dashes of hot sauce or a pinch of cayenne pepper.
Perfect Pairings: Serving Suggestions
This corn dip is a crowd-pleaser, so pair it with the right accompaniments. Serve with tortilla chips for a classic combo, or try pita chips or sliced baguette for variety. For a lighter option, use veggie sticks like bell peppers or cucumbers. It also makes a great topping for grilled chicken or fish tacos!
Make It Ahead: Storage and Reheating
This dip is perfect for prepping ahead. Store it in an airtight container in the fridge for up to 3 days. If it separates slightly, just give it a good stir before serving. For best results, avoid freezing, as the yogurt and mayo may change texture. Serve chilled straight from the fridge—no reheating needed!
Mix It Up: Recipe Variations
Customize this dip to suit your taste! Swap Greek yogurt for sour cream for a richer flavor, or use vegan mayo for a dairy-free version. Add black beans or diced avocado for extra texture. For a smoky twist, grill the jalapeño before dicing it. The possibilities are endless!
Quick Tips: Time-Saving Hacks
Short on time? Use frozen corn kernels instead of fresh—just thaw and pat dry. Skip the grilling step and sauté the corn in a skillet for a similar charred flavor. Pre-chopped scallions and jalapeños from the store can also save you a few minutes. The dip still tastes amazing with these shortcuts!
Corn Dip
Ingredients
- 5 ears fresh corn
- ½ cup thick whole milk Greek yogurt, such as Fage or Chobani
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- 3 scallions, chopped, reserve some for topping
- 1 jalapeño pepper, diced, reserve some for topping
- 1 tablespoon crumbled Cotija cheese, for serving
- Hot sauce, chili powder, and/or cayenne, optional, for serving
- Fresh cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Grill the corn according to this recipe. Slice the kernels off the cobs and set aside to cool.
- In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, scallions, and jalapeño to the bowl and stir to coat. Chill for at least 1 hour.
- To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, scallions, and jalapeño. Sprinkle with the cheese and drizzle with hot sauce, if desired. Garnish with cilantro and serve with tortilla chips.