I am obsessed with this cheesy, creamy Corn Dip. It’s got cheese. It’s got corn. But you knew that already. It’s also got cumin, pickled jalapeños, red onion, sour cream, and green Tabasco. It’s delish.

It takes just 10 minutes to prep this Corn Dip, and you can eat it cold or melty-warm. This corn dip is so, so, SO good.

Mexican Corn Dip in a rustic bowl served with tortilla chips.

Table of Contents

The Story Behind the Recipe

My guy watched a Seahawks game this past Saturday night. He was pumped for football, but I was bummed. It’s August! Seriously, summer just started. What’s up with that?

But one way to come to grips with the fact that autumn is imminent (grr) is to start thinking about game-day foods. It’s the serious issues that plague me, folks.

So I made a dip – a creamy, cheesy corn dip – and had to share it immediately. It bridges the best things of summer (corn!) with one of the better things about fall (game-day foods!)

Mexican corn dip in a gray bowl with tortilla chips all around and a striped towel

Why You’ll Love This Corn Dip

  • Addictingly delicious: With sweet corn, tangy cream cheese, melty cheese, and spicy pickled jalapeños, it’s really hard to stop eating this Corn Dip – in the best possible way.
  • Flexible: This jalapeno corn dip recipe is equally delicious hot or cold.
  • Easy to make ahead: Just whip it up and put it in the fridge until you’re ready to serve it.
Ingredients for Mexican Corn Dip

Corn Dip Recipe Ingredients

  • Corn – Grab a couple of ears of corn and cut off the kernels, or you can start with frozen thawed corn (about 2 cups).
  • Cheddar cheese – I like the tangy bite of sharp cheddar for this corn dip.
  • Sour cream – I like to use full-fat for a nice bit of decadent creaminess.
  • Mayo – Gives this corn dip a Mexican Street Corn vibe.
  • Onion – Finely chopped red onion adds some nice flavor and color.
  • Pickled jalapeños – I love pickled jalapeños because they pack SO much flavor but are easier to deal with than fresh jalapeños. They add the BEST flavor to this corn dip. Choose hot or mild depending on how spicy you want it.
  • Cumin – Ground cumin adds a nice earthy, tangy backbone of flavor.
  • Cayenne pepper – For another layer of heat.
  • Salt & pepper
  • Tabasco sauce – I opt for green Tabasco to keep with the jalapeño theme. Add one or two dashes or a whole bunch, to taste.

Adaptations/Variations

  • Make it Mexican Street Corn Dip: This corn dip definitely has Mexican Street Corn vibes, but in my opinion, needs a couple of things to get it all of the way there: A squeeze of lime juice + crumbled Cotija cheese in lieu of the cheddar.
  • Meat option: Stir in a 1/4 cup or so of cooked, chopped bacon, or sprinkle the meat-eaters’ portions with some bacon.

How to Make It

  1. Add the corn to a medium mixing bowl along with the cheddar, sour cream, mayo, red onion, jalapeños, cumin, and cayenne (if using). Mix well.
  2. Add salt, pepper, and green Tabasco sauce. Taste and add more if you’d like.
  3. Optional, but I suggest refrigerating this corn dip for an hour or so to really help the flavors meld together.
  4. Serve cold as-is, or spread in a small casserole dish and warm in the oven until hot and bubbly.

Jump to the full, printable recipe

ingredient for Mexican Corn Dip in a mixing bowl
Mexican corn dip in a mixing bowl
corn dip in a casserole dish
Hot Corn Dip in a casserole dish

I hope this Cheesy Corn Dip is as huge a hit in your house as it is in ours! The combination of sharp cheddar, red onion, and pickled jalapeños with corn in a creamy base is just *chefskiss* delicious in our book, and truly helps your team win the game. For real.

close-up of cheesy mexican corn dip
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Creamy Cheesy Corn Dip

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Kare
Yield: 6
This easy cheesy corn dip with jalapeños and cheddar is creamy, flavorful, and perfect for parties, potlucks, and game day snacking. Serve with tortilla chips or veggies (I highly recommend jicama sticks with this one!)
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Ingredients

  • 2 cups frozen thawed corn (can use fresh corn kernels cut from about 2 cobs)
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/2 cup red onion (finely chopped )
  • 1/4 cup hot or mild pickled jalapeno pepper slices (finely chopped )
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3-4 dashes green Tabasco sauce (less or more to taste)

Instructions

  • If using frozen corn, just make sure it's thawed at room temp for 10-20 minutes before serving and add it to a medium-size mixing bowl. If using fresh corn, with a serrated knife, cut the stem end off of the corn. Place corn in husks directly in the microwave and cook on high for about five minutes. Allow to cool for about five minutes, then remove the husks and silky strands. Cut kernels from the cob and add to a medium bowl.
  • Add the cheddar cheese, sour cream, mayonnaise, red onion, pickled jalapenos, and cumin. Mix well.
  • Add salt, pepper, and green Tabasco sauce to taste.
  • Not required, but recommended: Refrigerate for at least an hour to allow the flavors to meld.
  • Serve cold or warm with tortilla chips or jicama, carrot, and celery sticks. To serve warm, bake at 350 degrees in an 5″ x 8″ pan for 20 minutes until hot and bubbly and serve immediately.

Nutrition Facts

Calories: 295kcal, Carbohydrates: 14g, Protein: 9g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 45mg, Sodium: 464mg, Potassium: 196mg, Fiber: 2g, Sugar: 4g, Vitamin A: 679IU, Vitamin C: 5mg, Calcium: 228mg, Iron: 1mg

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