How far in advance can I make this corn dip?

You can make corn dip up to 24 hours in advance. In fact, it tastes even better when chilled overnight. Just give it a good stir before serving to redistribute any separated ingredients and keep the texture creamy and cohesive.

Can I make this corn dip without jalapeños for a milder version?

Absolutely. If you prefer a milder dip, simply omit the jalapeños or replace them with finely chopped green bell peppers. You can also reduce the amount of chopped green chiles or use mild versions to control the heat while keeping that signature flavor.

What’s the best way to store leftover corn dip?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving again. Freezing is not recommended as the dairy components (mayonnaise and sour cream) may separate, affecting the texture.

Corn Dip – Best Creamy Party Appetizer Ever

Name: Corn Dip
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained; 1 (7 oz) can chopped green chiles, drained; 1 (6 oz) can chopped jalapeño peppers, drained (adjust to taste); 1/2 cup green onions, chopped; 1 cup mayonnaise; 1 cup sour cream; 1 teaspoon ground black pepper; 1/2 teaspoon garlic powder; 1 (16 oz) package shredded sharp cheddar cheese; 2–3 bags Fritos Scoops corn chips (for serving)

Description

This Out-of-This-World Corn Dip is a creamy, cheesy, slightly spicy party appetizer that’s quick to prepare and always a crowd favorite. Made with MexiCorn, jalapeños, cheddar cheese, and a rich blend of sour cream and mayonnaise, it’s perfect for game day, BBQs, or potlucks.

Ingredients

Scale

3 (11 oz) cans MexiCorn (sweet corn & diced red and green peppers), drained
1 (7 oz) can chopped green chiles, drained
1 (6 oz) can chopped jalapeño peppers, drained (adjust to taste)
1/2 cup green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (16 oz) package shredded sharp cheddar cheese
2–3 bags Fritos Scoops corn chips (for serving)

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Instructions

In a large mixing bowl, combine MexiCorn, chopped green chiles, jalapeños, green onions, mayonnaise, sour cream, pepper, garlic powder, and shredded cheddar cheese.
Stir until all ingredients are well incorporated and evenly mixed.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Stir before serving. Serve chilled with Fritos Scoops or your preferred dipping chips.

Notes

Drain all canned ingredients thoroughly to avoid a runny dip.
For a milder version, reduce or omit jalapeños.
You can substitute MexiCorn with plain corn and 1/4 cup chopped roasted red peppers.
Leftovers can be stored in the fridge for 3–4 days in an airtight container.
Do not freeze as the texture may change due to the mayo and sour cream.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 282
Sugar: 3g
Sodium: 333mg
Fat: 23g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 3g
Cholesterol: 18mg