Make this corn dip for your next summer party, and the entire bowl will disappear in minutes. Creamy, tangy, sweet, and spicy, it's always a hit!
This corn dip recipe is the perfect easy appetizer for game day or summer cookouts. It’s super simple to make, and, like all the best party recipes, it actually gets better if you make it ahead.
…which is really saying something, because this corn dip is insanely delicious to begin with.
A creamy, tangy combo of mayo and Greek yogurt coats juicy, smoky grilled corn kernels, jalapeños, and green onions. Lime juice makes it fresh and bright, and drizzles of hot sauce add an extra kick. Yum, right?! Well, pop it all in the fridge for an hour or so, and the flavors will reach a whole new level. They meld into a sweet and spicy, rich and refreshing balance that’s downright irresistible.
This corn dip recipe serves a crowd, but it’s so tasty that Jack and I have polished it off on our own in a single sitting. I think you’ll love it too!
Corn Dip Ingredients
I loosely based this corn dip recipe on my Mexican street corn salad, which is itself loosely based on the Mexican dish esquites, or charred corn kernels mixed with a lightly creamy sauce spiked with chile and lime. Here’s what you’ll need to make it:
- Fresh sweet corn, of course! You’ll grill it to infuse it with smoky flavor.
- Greek yogurt and mayo – Many corn dip recipes call for cream cheese or sour cream, but I prefer a lighter, tangier combination of Greek yogurt and mayo. A really thick Greek yogurt is best for this recipe. I like Fage or Chobani.
- Lime juice – It adds bright, zesty flavor.
- Garlic powder and onion powder – They give the corn dip savory, umami flavor.
- Scallions – For a fresh, oniony bite.
- Jalapeño – It adds a kick of heat. If you’re sensitive to spice, feel free to use 1/4 cup diced green or red bell pepper instead.
- Cotija cheese – This crumbly Mexican cheese adds salty, tangy, funky flavor to the dip. Can’t find Cotija? Feta, shredded cheddar cheese, or Monterey Jack would work here too.
- Fresh cilantro – My go-to garnish when I’m working with ingredients like grilled corn, jalapeños, and lime.
- And sea salt – To make all the flavors pop!
If you like, top the dish with your favorite hot sauce (or spices like chili powder or cayenne) for even more heat.
Find the complete recipe with measurements below.
How to Make Corn Dip
The first step in this corn dip recipe is grilling the corn. I have two methods I like to use, one with the husks on and one with the husks off. I recommend using the second method for this recipe, as it’s a bit quicker and easier. For detailed instructions, check out my grilled corn recipe.
Slice the grilled corn kernels off the corncobs and set them aside to cool.
In the meantime, mix together the dip’s creamy base of mayo, Greek yogurt, lime juice, garlic powder, onion powder, and salt.
Next, add the veggies. Before you do, set aside some of the corn kernels, scallions, and jalapeño for topping the dip. Stir the remaining corn, scallions, and jalapeño into the creamy mayo mixture. When everything is well coated, cover and refrigerate the dip for at least one hour.
When you’re ready to serve, sprinkle the dip with the reserved veggies, the cheese, fresh cilantro, and dashes of hot sauce, if desired. Enjoy with corn chips!
How to Serve Corn Dip
My favorite way to serve this corn dip recipe is in a shallow bowl or serving platter. I spread the dip in a thin layer and cover the top with the fresh garnishes, cheese, and dashes of hot sauce. I love that you get a mix of the punchy toppings and the creamy, zesty corn mixture in every bite. Scoop it up with tortilla chips, and enjoy it with a summery drink like a margarita, mojito, or lemonade.
If you’re making this recipe for a party, consider adding it to a spread of appetizers like avocado salsa, blistered shishito peppers, and bean dip. It’d also be a fun side dish for classic cookout fare like veggie burgers, black bean burgers, or vegan hot dogs.
How do you like to serve corn dip? Let me know in the comments!
More Favorite Sweet Corn Recipes
If you love this corn dip, try one of these fresh sweet corn recipes next:
- Mexican Street Corn Salad
- Black Bean and Corn Salad
- Cowboy Caviar
- Corn Salsa
- Or any of these 25 Fresh Corn Recipes!
Corn Dip
Ingredients
- 5 ears fresh corn
- ½ cup thick whole milk Greek yogurt, such as Fage or Chobani
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- 3 scallions, chopped, reserve some for topping
- 1 jalapeño pepper, diced, reserve some for topping
- 1 tablespoon crumbled Cotija cheese, for serving
- Hot sauce, chili powder, and/or cayenne, optional, for serving
- Fresh cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Grill the corn according to this recipe. Slice the kernels off the cobs and set aside to cool.
- In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, scallions, and jalapeño to the bowl and stir to coat. Chill for at least 1 hour.
- To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, scallions, and jalapeño. Sprinkle with the cheese and drizzle with hot sauce, if desired. Garnish with cilantro and serve with tortilla chips.
Can I make it 24hrs in advance?
By the way, I’ve been making this for the past two years and it’s always a crowd pleaser. I love that it’s a healthier alternative as well. It’s become a party staple at our house!
Oh my, I just made it for a date with my husband. We were supposed to watch tv and eat the dip with tortilla chips. For the first half an hour of the movie we didn’t even look at the screen, we just gobbled up this delicious thing and then we had to rewind the movie to know what’s going on ?
Ha ha, I’m so glad you enjoyed it!
This was so darn good! Thank you.