5-Minute Corn Dip

5 from 4 votes

This cold corn dip is the perfect party appetizer -- and it's ready in just 5 minutes!

Course Appetizer, Side Dish

Cuisine American

Keyword cold corn dip, corn dip, corn dip with fritos, easy corn dip recipe

Prep Time 5

Total Time 5

Servings servings (about 5 cups total)

Calories 183kcal

Author Blair Lonergan

1 cup mayonnaise
1 cup sour cream
1 (1 ounce) packet Ranch seasoning mix
1 teaspoon 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 sharp cheddar cheese
For serving: tortilla chips or Fritos

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.

- For a spicy corn dip, add chopped jalapeños. You can also purchase a spicy version of Ro-Tel or use Pepper Jack cheese instead of cheddar.

- To make black bean and corn dip, swap out half of the corn and replace it with a can of rinsed and drained black beans.

- Make Ahead: the cold corn dip 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!