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This cold, creamy, and cheesy corn dip is the perfect party appetizer! Thanks to grated cheddar, mayo, sour cream, zesty Rotel diced tomatoes with green chilies, and Ranch seasoning, every bite is packed with flavor. Serve the easy fiesta corn dip with Fritos or tortilla chips for a make-ahead recipe with just 5 minutes of prep.
Table of Contents
For even more of our favorite recipes with corn, check out this Jiffy corn casserole, a summer corn salad, corn on the cob in the oven, this 4-ingredient hot corn dip with sausage, a cozy Amish chicken and corn casserole, and this Southern succotash, too!
Why You’ll Love this Recipe
- An Easy, Make-Ahead Option. 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!
- Flavorful. 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. It’s a giant bowl of deliciousness!
- Versatile. We love this dip alongside Mexican-inspired meals (like tacos, chicken burritos, 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. Use full-fat sour cream and a high-quality mayo (like Duke’s) for the best flavor and texture. Swap out the sour cream and use plain Greek yogurt if you like.
- Ranch seasoning: a 1-ounce packet of this seasoning mix is a simple way to add tons of flavor to the dip. Feel free to add extra spices to taste. Other good options include chili powder, jalapeno pepper or cayenne pepper, and garlic powder.
- 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.” These varieties include red and green bell peppers for extra color and flavor. Mexicorn comes in smaller cans, so be sure to purchase enough cans to total approximately 30 ounces of corn. Alternatively, use fresh corn cut off the cob when it’s in season. You’ll need to steam or boil the corn kernels 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 dip.
- Petite diced tomatoes with green chilies: such as Rotel brand. These tomatoes add a little bit of heat to the dip, without making it too spicy.
- Green onions: for color and extra flavor.
- Sharp (or extra sharp) cheddar cheese: use hand-grated cheese off the block for the best flavor and texture. Other nice options include Monterey Jack or Pepper Jack.
Directions
This cold corn dip comes together in just minutes! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Whisk together the dressing.
- Drain the corn and the tomatoes really well. You don’t want any extra liquid from the cans to water-down the dip.
- Stir in the remaining ingredients.
- Cover and refrigerate the mixture until ready to serve.
- Garnish the bowl of dip with additional green onions, chives, or fresh cilantro for a touch of color. A squeeze of fresh lime juice adds bright citrus flavor.
Serving Suggestions
Pair this zesty, ranch-flavored cowboy corn dip with Fritos (we like the larger “scoops” for dipping), tortilla chips, or crackers. It’s also great alongside Mexican-inspired meals like quesadillas, enchiladas, tacos and burritos, or as a topping on a crisp green salad.
Preparation and Storage Tips
- 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!
- How to Store: 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 an airtight container in the refrigerator for 3-4 days.
- I do not recommend freezing this dip. The creamy base may “break” or separate when thawed and will have an undesirable texture.
Recipe Variations
- 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.
- Serving a smaller family? Cut all of the ingredients in half to prepare a smaller bowl of dip. This recipe yields a lot!
More Dip Recipes to Try
Shrimp Dip
1 hour hr 10 minutes mins
10-Minute Crab Dip Recipe
10 minutes mins
4-Ingredient Cream Cheese Apple Dip
5 minutes mins
5-Minute Corn Dip
Ingredients
- 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
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
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- 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.
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- 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.
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- 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!
Nutrition
This recipe was originally published in July, 2021. It was updated in June, 2024.
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!
This recipe is so easy and delicious! I am asked to make this for every family party.
Thank you, Nicole! I’m so happy to hear that. 🙂