Creamy Corn Dip

5 from 12 votes

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This corn dip recipe makes a fantastic appetizer! The creamy dressing, sweet corn, and flavorful ingredients make it a true crowd-pleaser. Your guests will be asking for seconds (maybe even thirds!).

Bowl of Cream Corn Dip next to cheddar cheese, tortilla chips, green onion and corn.
Featured in this Recipe
  1. Ingredients in Creamy Corn Dip
  2. Optional Add-Ins
  3. Recipe Tip
  4. What to Serve with Corn Dip
  5. Frequently Asked Questions
  6. More Corn Recipes
  7. How to Make this Corn Dip Recipe
  8. Creamy Corn Dip Recipe

This easy Creamy Corn Dip recipe is one of my favorite dips ever, mainly because it is so easy to make. You can literally throw it together in 10 minutes. The corn dip is cool, creamy, and full of flavor. It reminds me of a Mexican street corn dip. It is perfect year-round. This corn dip tastes just as good for game day in the fall, as it does as a side dish at a summer BBQ. My sister-in-law, Linsey, gave me this recipe. She made it a few years ago for a family gathering and everyone devoured it. Linsey has made it for us several times since and I kept forgetting to get the recipe from her. Finally, I broke down and begged her for the recipe and she was kind enough to share.

Ingredients in Creamy Corn Dip

This easy Mexican corn dip recipe comes together fast and lasts up to 3-4 days in the refrigerator. It’s the perfect snack! Here’s what you need:

  • Southwest Corn or Mexicorn – This Mexican-style corn has bits of red and green bell peppers mixed in with the corn kernels. However, you can also use canned corn, fresh corn off the cob, or even frozen corn. The corn dip definitely tastes best if it has those red and green bell pepper pieces in them. You can often find frozen corn with that combination, but if not, either omit the peppers or buy a few and chop them in. You don’t need a full pepper of each variety, about 1/4th a pepper is the right amount.
  • Rotel – Much like the Southwest Corn, Rotel is a mixture of diced tomatoes and diced green chiles.
  • Greek Yogurt – You can substitute sour cream or cream cheese.
  • Mayonnaise – If you’re not a fan of mayo, then you can use more Greek yogurt as a substitute.
  • Cheddar Cheese – I like a good sharp cheddar.
  • Dry Ranch Dressing Mix – One packet of dry mix will bring so much flavor to this dip!
  • Green Onions – Dice a few to mix in to the dip and save a few more for garnish.
  • Salt and Pepper – to taste
  • Corn Chips for Serving – This corn dip is versatile and goes well with almost any savory item that can be dipped. A few of our favorites include tortilla chips, potato chips, crackers, baby carrots, celery, or any other raw veggie you have on hand.
Ingredients to make Creamy Corn Dip including greek yogurt, mayonnaise, cheese, Rotel tomatoes, salt, pepper, Southwest Corn, Ranch dressing packet and green onions.

Optional Add-Ins

You can flavor or spice-up this dip to your taste. Experiment with some of these add-ins:

  • For a smoky flavor, add a teaspoon of smoked paprika or a dash of chipotle powder.
  • To add some heat, add a diced jalapeño pepper into the dip.
  • Try different cheeses like a Mexican cheese blend, Pepper Jack cheese, or Monterey Jack cheese.
  • Garnish with cilantro and/or lime.

Recipe Tip

You can serve this corn dip recipe right after you mix the ingredients. However, this dip tastes even better if you make it ahead of time and stick it in the fridge covered for at least an hour. The corn dip flavors will combine and taste absolutely amazing!

Dipping a tortilla chip in a bowl of Creamy Corn Dip.

What to Serve with Corn Dip

This corn dip is versatile and goes well with almost any savory item that can be dipped. A few of our favorites include tortilla chips, corn chips, crackers, baby carrots, celery, or any other raw veggie you have on hand. It is also delicious as a topping on bean dip, tacos, and burritos.

Frequently Asked Questions

Can I use frozen corn instead of canned?

Absolutely! Just make sure to thaw and drain the kernels before adding to the recipe.

How many servings does this creamy corn dip recipe make?

You should be able to get 6-8 good size servings if you’re using this recipe for a side dish. As an appetizer, you should be able to feed 10-12 people.

Can I make this corn dip ahead of time?

Yes, in fact it tastes better if you let the ingredients marry up a little in the fridge the night before.

Read Next: 25+ Easy Appetizers: Classic & Creative Dishes To Make

More Corn Recipes

How to Make this Corn Dip Recipe

Dipping a tortilla chip in a bowl of Creamy Corn Dip.

Creamy Corn Dip

5 from 12 votes
This easy corn dip is full of flavor and whips up in no time at all. It is loaded with corn, tomatoes, and chilies in a creamy, cheesy ranch flavored dip.
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 12



  • 30 ounces Southwest corn drained
  • 20 ounces Rotel Tomatoes with green chilies drained
  • 1 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1 1/2 cup shredded cheddar cheese
  • 1 ounce Ranch dressing mix (dry mix)
  • 1 bunch green onions chopped
  • salt and pepper to taste


  • Combine all ingredients and stir gently in a large bowl until combined.  Reserve a little bit of cheese and green onions for garnish.
    Bowl of Southwestern corn, Rotel tomatoes, green onions, cheddar cheese, Ranch seasoning, greek yogurt and mayonnaise for Creamy Corn Dip.
  • Refrigerate dip until ready to serve.
    Bowl of mixed Creamy Corn Dip. Salt and Pepper on the side.
  • Garnish with reserved cheddar cheese and green onions before serving.
    Large bowl of Creamy Corn Dip garnished with cheddar cheese and green onions.
  • Serve with corn tortilla chips.
    Dipping a tortilla chip in a bowl of Creamy Corn Dip.


  • This dip can be served immediately or refrigerated for up to several days. At least an hour in the fridge does give extra flavor to the the dip.
  • For more spice, add a diced jalapeño pepper.
  • For added color and flavor, garnish with chopped cilantro and lime slices.

Nutrition Information

Calories: 206kcalCarbohydrates: 18gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 20mgSodium: 531mgPotassium: 275mgFiber: 2gSugar: 5gVitamin A: 280IUVitamin C: 11mgCalcium: 149mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker
5 from 12 votes (5 ratings without comment)

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  1. 5 stars
    This is one of our favorite recipes and was such a huge hit at our family potluck yesterday! Definitely everyone’s favorite! Can’t wait to make this recipe again!

  2. 5 stars
    Great recipe! I remembered a block party about a half an hour before it started so I looked up quick recipes and I had almost everything for this one. I whipped it up very quickly and got multiple compliments on it. I added fresh chopped cilantro and poblano since I had it and used sour cream instead of yogurt since it’s what I had. I’ll bet it tastes much more flavorful after it sits in the refrigerator overnight so I’m excited to taste it tomorrow. Thanks for sharing!

  3. 5 stars
    Took it to a neighborhood bbq. Everyone loved it and wanted the recipie not a lot of leftovers, had to make more the next day

    1. Rotel is a brand name. It is canned, diced, tomatoes with chopped onion, green chilis, and other seasonings. It isn’t as watery as most canned tomatoes. You can use 2 10 ounce cans of seasoned diced tomatoes instead of Rotel, just make sure you drain them well. Thanks for asking!

  4. I would love to try this using all Greek yogurt. Do you think the non-fat kind would work okay? That’s the only kind I buy.

    1. You can definitely do all Greek yogurt. I, personally, am not a fan of the non-fat Greek yogurt (too runny and lacks taste to me) but you can try it!