Fiesta Corn Dip
Cold and creamy Fiesta Corn Dip is a party waiting to happen! It’s bursting with Southwestern flavor from sweet corn, fresh jalapeño, and sharp cheddar cheese in a creamy base. Super easy to make in just 10 minutes, full of flavor, and totally addictive!
Get the Scoop!
- A Little Kick: Slightly spicy, with the option to kick it up even more.
- Full of Flavor: Sweet corn, creamy sour cream, sharp cheddar, and a pop of lime makes every bite irresistible.
- Party Pleaser: Quick to throw together and guaranteed to be the first empty bowl on the table!
Whether you’re hosting game night, or showing up with a great Game Day dish, this cold corn dip is loaded with flavor. Serve it chilled with tortilla chips, sliced mini peppers or crackers, and don’t be surprised when your guests ask for the recipe. It’s a creamy appetizer that’s the first thing to disappear when I take it to parties and potlucks!
Looking for similar recipes? Try this easy Boat Dip at the lake or the beach, or serve Mustard Dipping Sauce for Pretzels on game day!
What You’ll Need
Below are the ingredients you’ll need to make this cold jalapeño corn dip! For quantities, please see the recipe card.
- fiesta corn, drained – also called southwestern corn
- jalapeño, chopped – optional, can substitute green pepper
- sour cream – can use full-fat or reduced
- mayonnaise – I use Duke’s, but Hellman’s is also a good choice
- garlic powder – gives this recipe depth of flavor
- salt – just regular table salt works well
- fresh cilantro – chopped thinly
- cheddar cheese, shredded – I like extra sharp cheddar
- fresh lime juice – bottled doesn’t taste the same
- green onions – chopped
- cayenne pepper – optional, for a spicy kick
Instructions
- In a large bowl, mix all ingredients until well combined.
- Eat it right away, or cover and refrigerate to let the flavors blend.
- Serve chilled with tortilla chips, sliced mini bell peppers, or your favorite dippers.
Favorite Pairings
- Tortilla chips
- Mini bell pepper halves
- Pita chips
- Celery sticks
- Crackers
Make It Yours
- Make it spicier: Add more jalapeño or toss in a few dashes of hot sauce. I like to add a teaspoon of ground cumin to give it even more southwestern flavor.
- Tex-Mex Twist: Stir in black beans or diced red bell peppers for extra texture.
- Cheesy Upgrade: Sub a Mexican blend or pepper jack for added spice.
Dip Tips
- Drain the corn well: You don’t want extra liquid watering down the recipe.
- Chill before serving: This gives the flavors time to blend and makes the dip easier to scoop.
- Use fresh lime juice: Brightens up the whole recipe and balances the flavor.
- Spoon it on: Also works great as a taco topping or spooned over grilled chicken.
- Don’t ditch the jalapeño!: It adds great flavor that takes this dip over the top!
Recipe FAQ
It’s milder than you think, but the fresh jalapeño does add a kick. If you don’t want any heat at all, feel free to leave the jalapeño out. For more heat, add in the jalapeño seeds and include a dash of cayenne pepper.
Yes! Just thaw and drain it first. You’ll lose a bit of the ‘fiesta’ flavor, but it still works great. Try to find a frozen version of southwestern corn if you can.
You can use any type of corn in its place. Frozen, fresh or canned sweet corn will also work in this recipe. It won’t have the sweet red peppers, but you can add those by chopping up a single fresh pepper if desired.
Storage Guide
Make Ahead – Fiesta corn dip is actually better after a few hours in the fridge.
Leftovers – Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again. (Tip: it tastes even better the next day.)
Freezing – I don’t recommend freezing this recipe since sour cream tends to break down during the freezing process and become grainy or separated.
Fiesta Corn Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- large mixing bowl
- measuring cups and spoons
- mixing spoon
Ingredients
- 2 (15 ounce) cans Fiesta Corn, drained well - (also known as Southwestern corn)
- 1 fresh jalapeño - (diced)
- 1 cup sour cream - (I use full fat)
- 1 cup mayonnaise - (I use Duke's or Hellman's)
- ¼ teaspoon garlic powder
- ¼ cup cilantro, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 Tablespoon fresh squeezed lime juice
- 2 green onions, chopped
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, optional - (adds heat)
Instructions
- Mix all ingredients together in a large bowl. Serve immediately, or chill for an hour to let the flavors blend together.2 (15 ounce) cans Fiesta Corn, drained well,1 fresh jalapeño,1 cup sour cream,1 cup mayonnaise,1/4 teaspoon garlic powder,1/4 cup cilantro, chopped,1 cup sharp cheddar cheese, shredded,1 Tablespoon fresh squeezed lime juice,2 green onions, chopped,1/2 teaspoon salt,1/4 teaspoon cayenne pepper, optional
- Serve with tortilla chips or Fritos scoops! Crackers and crostini also work great.
Notes
- This corn dip isn’t super spicy, even with the fresh jalapeño added. However, if you include the seeds it’s much hotter. If you don’t like any spice, you can leave out the jalapeño and it will still taste amazing!
- If you like things spicy, consider adding chili powder or cayenne pepper to kick up the heat. Cumin powder is also a nice touch if you like more southwestern flavor.
- Make Ahead – Fiesta corn dip is actually better after a few hours in the fridge.
- Leftovers – Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again. (Pro Tip: it tastes even better the next day.)
- Freezing – I don’t recommend freezing this dip since sour cream tends to break down during the freezing process and become grainy or separated.
Nutrition
*Nutrition info is an auto generated estimate.
Great dip for all occasions.