I stumbled upon this corn dip recipe at a backyard barbecue where everyone – and I mean everyone – was huddled around this creamy, cheesy bowl of heaven. After shamelessly camping out by the dip all afternoon, I finally got the recipe from my friend’s mom, who’d been making it for decades. She called it her “Out-of-this-World Corn Dip,” and honestly? That might be an understatement. I’ve tweaked it over the years, and this version has become my most requested party recipe. The secret? A perfect blend of sweet corn, spicy peppers, and a ridiculous amount of cheese.
What You’ll Need
The Fresh Stuff:
- 4 cups fresh corn kernels (about 5-6 ears) or 2 (15 oz) cans, drained
- 1 red bell pepper, diced tiny
- 3 jalapeños, seeded and minced (leave seeds for extra heat)
- 1 small red onion, finely chopped
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
The Creamy Base:
- 16 oz cream cheese, softened to room temp
- 1 cup mayo (the real stuff, please)
- 1 cup sour cream
- 2 cups Mexican cheese blend, freshly shredded
- 1 cup sharp cheddar, freshly shredded
The Seasonings:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and fresh black pepper to taste
- Hot sauce to taste (I use Valentina)
The Game Plan
- Corn Prep (15 mins)
- If using fresh corn, cut kernels off cobs
- If using canned, drain really well
- Optional but amazing: char the corn in a cast-iron skillet until spotty brown
- The Mix-Up (10 mins)
- Beat cream cheese until smooth and fluffy
- Mix in mayo and sour cream
- Fold in all your veggies
- Add cheeses and seasonings
- Taste and adjust (the best part!)
- The Finish Line Option 1 – Serve Cold:
- Cover and chill for at least 2 hours
- Top with extra green onions and cheese
- Pour into 9×13 baking dish
- Top with extra cheese
- Bake at 350°F for 20-25 minutes until bubbly
Questions You Might Have
“Can I make this ahead?” Absolutely! It actually gets better after a day in the fridge.
“Fresh vs. canned corn?” Fresh is amazing in summer, but good-quality canned corn works great year-round.
“How long does it keep?” Up to 4 days in the fridge, but it never lasts that long at my house.
My Secret Tricks
- Char your corn first – it adds an amazing smoky flavor
- Let it sit at room temp for 30 minutes before serving
- Grate your own cheese – it melts so much better
- Add a diced chipotle pepper for smoky heat
- Make extra because it disappears fast!
What to Serve It With
Perfect Pairings:
- Sturdy tortilla chips (this dip is thick!)
- Toasted baguette slices
- Fresh bell pepper slices
- Crispy bacon bits on top
- Cold Mexican beer or margaritas
Give It a Try!
Here’s the thing about this corn dip – it’s basically foolproof. Even when I’ve forgotten ingredients or eyeballed measurements, it still turns out delicious. The only real mistake you can make is not making enough! It’s become my signature party dish, and I bet it’ll become yours too.
Every time I bring this dip somewhere, people ask what makes it so good. I always tell them the same thing: it’s all about balancing the sweet corn with just enough heat and plenty of cheese. Don’t be surprised if you start getting invited to more parties just so you can bring this dip along!
Have you tried making it? I’d love to hear your variations – some of my favorite tweaks have come from friends who’ve put their own spin on it!