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Easy Traditional Corn Dip: Simple and Irresistible Fiesta

EASY TRADITIONAL CORN DIP centered hero view, clean and uncluttered

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Easy Traditional Corn Dip is a creamy and spicy treat perfect for gatherings. Featuring Cheesy Corn Dip Fritos Scoops and Spicy Crack Corn Dip Jalapeno Cheddar flavors, it also pairs beautifully with Crack Corn Dip Fiesta Corn Rotel and other fiesta-style dips.

Ingredients

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  • 2 cups sweet corn fresh or canned or frozen
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (8 oz) block of cream cheese softened
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • ½ cup chopped green onions
  • ½ cup diced red bell pepper
  • 1 jalapeño finely chopped remove seeds for less heat
  • ¼ cup chopped fresh cilantro optional

Instructions

  1. Prepare the corn by cutting fresh corn kernels from the cob or draining and rinsing canned corn or thawing frozen corn and removing excess moisture.
  2. In a large bowl, whisk together the sour cream, mayonnaise, and softened cream cheese until you achieve a smooth blend.
  3. Add the shredded cheddar and pepper jack cheeses to the mixture and stir in garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper until evenly combined.
  4. Gently fold in the corn, chopped green onions, diced red bell pepper, and chopped jalapeño, mixing well. If using cilantro, incorporate it now.
  5. To serve cold, cover and refrigerate the dip for at least 30 minutes to let the flavors meld before garnishing as desired.
  6. To serve hot, preheat the oven to 375°F (190°C), transfer the dip to a baking dish, top with extra shredded cheese, and bake for 20 to 25 minutes until bubbly and golden, then garnish with crumbled bacon and fresh cilantro if desired.

Notes

  • For crisp tops, broil 2–3 minutes at the end

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