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This cold, creamy and cheesy corn dip is the perfect party appetizer or side dish with dinner! Thanks to grated cheddar, zesty Rotel diced tomatoes with green chilies, green onions and Ranch seasoning, every bite is packed with flavor. Serve the easy fiesta corn dip with Fritos or tortilla chips and a cold drink for a fun, satisfying, and crowd-pleasing dish. Best of all, the convenient make-ahead recipe is ready in just 5 minutes!
Cheesy Corn Dip
We all need a handful of quick and easy snacks, party appetizers or refreshing side dishes that taste delicious…but require very little effort. These gems are like secret weapons when it comes to hosting or pot-lucking, since they win rave reviews, make everyone smile, and eliminate any last-minute stress. Prep this easy corn dip recipe in advance with just 5 minutes of hands-on time, pair it with a salty, crunchy bag of Fritos or tortilla chips, and your job is done — no cooking necessary!
The dip gets so much of its zesty flavor from a packet of Ranch seasoning and a can of Rotel. Throw in sharp cheddar for a cheesy touch, mayonnaise and sour cream for a cool, creamy base, and chopped green onions for a bright, savory touch, and you’ve got a giant bowl of deliciousness! We love it alongside Mexican-inspired meals (like tacos or beef barbacoa), but it’s also a fun addition to just about any potluck, pool party, or picnic spread. Use canned corn year-round, or substitute with fresh corn during the summer growing season. It’s versatile, simple, and always a hit!
Ingredients
This is a quick overview of the ingredients that you’ll need for a bowl of cold corn dip. As always, specific measurements and complete preparation instructions are included in the printable recipe box at the bottom of the post.
- Mayonnaise and sour cream: the cool, creamy base for the dip.
- Ranch seasoning: a 1-ounce packet of this seasoning mix is a simple way to add tons of flavor to the dip.
- Sugar: just a touch to balance the other flavors and add complexity to the dish.
- Corn: I typically use 2 cans of regular canned corn, but you can substitute with an equal amount of “Mexicorn” or “Fiesta Corn.” Fresh corn cut off the cob is also a great option — just microwave, boil or steam the fresh corn until it’s crisp-tender before adding it to the dip.
- Petite diced tomatoes with green chilies: such as Rotel brand or Red Gold brand. These tomatoes add a little bit of heat to the dip, without making it too spicy.
- Green onions: for color and extra flavor.
- Cheddar cheese: use hand-grated cheese off the block for the best flavor and texture.
How to Make Cold Corn Dip
This easy Mexican corn dip comes together in just minutes!
- Whisk together the dressing.
- Stir in the remaining ingredients.
- Cover and refrigerate until ready to serve.
What to Serve with Summer Corn Dip
Pair this zesty, ranch-flavored cowboy corn dip with Fritos (we like the larger “scoops” for dipping), tortilla chips, or other corn chips. It’s also great alongside Mexican-inspired meals like quesadillas and tacos, or as a topping on a crisp green salad.
Make Ahead
The dish can be enjoyed immediately, but it’s even better when prepared in advance. Stir together the dip up to 24 hours ahead of time, cover it, and refrigerate until ready to serve. The flavors come together and it thickens up a bit!
Storage
Creamy dips should not sit out at room temperature for more than 2 hours, or you risk the growth of harmful bacteria. Any leftover dip should be properly covered and stored in the refrigerator for 3-4 days. I do not recommend freezing this dip, as the creamy base may “break” when thawed and have an undesirable texture.
Recipe Variations
- Instead of regular canned corn, substitute with “Mexicorn” or “Fiesta Corn.” These varieties include red and green bell peppers for extra color and flavor. Be aware, though, that the Mexicorn is often sold in smaller cans, so you need to make sure that you purchase enough cans to total approximately 30 ounces of corn.
- Use fresh corn cut off the cob when it’s in season. You’ll need to steam or boil the corn for at least 3-4 minutes so that it’s crisp-tender. Then drain it really well and let it cool to room temperature before adding to the dressing.
- For a spicy corn dip, add some chopped jalapeno peppers, purchase a spicy version of Ro-Tel, or use Pepper Jack cheese instead of cheddar.
- To make black bean and corn dip, substitute a can of rinsed and drained black beans for one of the cans of corn.
- Serving a smaller family? Cut all of the ingredients in half to prepare a smaller bowl of dip. This recipe yields a lot!
Tips for the Best Corn Dip Recipe
- Make sure to drain the corn and the tomatoes really well so that any extra liquid from the cans does not water-down the dip.
- A block of sharp (or extra sharp) cheddar that you grate by hand adds the best flavor and texture to the dip.
- Use full-fat sour cream and a high-quality mayonnaise (like Duke’s) for the best flavor and texture.
- Garnish the bowl of dip with additional green onions, chives, or fresh cilantro for a touch of color.
More Easy Dip Recipes to Try
- Onion Dip
- Shrimp Dip
- 5-Ingredient Spinach Dip
- Pumpkin Dip
- 7-Layer Bean Dip
- Crab Dip
- 4-Ingredient Cream Cheese Apple Dip
5-Minute Corn Dip
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1 ounce) packet Ranch seasoning
- 1 teaspoon granulated sugar
- 2 (15.25 ounce) cans corn, well drained (or about 3 ½ cups of fresh corn cut off the cob, cooked until tender, and then cooled)
- 1 (10 ounce) can petite diced tomatoes with green chilies, well drained
- ½ cup chopped green onions
- 8 ounces grated cheddar cheese
- For serving: tortilla chips or Fritos
Instructions
- In a large bowl, whisk together mayonnaise, sour cream, Ranch seasoning and sugar. Gently stir in the corn, tomatoes, green onions and cheese. Cover and refrigerate until ready to serve.
Notes
- Instead of regular canned corn, substitute with “Mexicorn” or “Fiesta Corn.” These varieties include red and green bell peppers for extra color and flavor. Be aware, though, that the Mexicorn is often sold in smaller cans, so you need to make sure that you purchase enough cans to total approximately 30 ounces of corn.
- Use fresh corn cut off the cob when it’s in season. You’ll need to steam or boil the corn for at least 3-4 minutes so that it’s crisp-tender. Then drain it really well and let it cool to room temperature before adding to the dressing.
- For a spicy corn dip, add some chopped jalapeno peppers, purchase a spicy version of Ro-Tel, or use Pepper Jack cheese instead of cheddar.
- To make black bean and corn dip, substitute a can of rinsed and drained black beans for one of the cans of corn.
- Serving a smaller family? Cut all of the ingredients in half to prepare a smaller bowl of dip. This recipe yields a lot!
Another tip for additional flavor and spiciness is to use the Fiesta Ranch or Spicy Ranch mix! Delish!
Great idea, Alex. Thank you!
This is a favorite in our house! We make for almost every gathering we have or go to.
Yay! That’s so good to hear, Amanda. Thank you!
I use fiesta ranch dip it was delicious
Thank you, Michelle! We’re glad you enjoyed it!
I just wrote down a couple of dips! I’ve not seen your page until it just popped up. I’m going back to read more…love h photography
Thank you, Connie! We hope you enjoy!
This was a HIT at the party I attended. I used Rotel tomatoes, put in hatch chilis & chopped red & green peppers. It was the bomb!!!
We’re so glad! Thank you for sharing, Karen!