Everyone is going to want this corn dip recipe! If you’re going to try just one new party dish this summer, this party size corn dip is my recommendation. Make it the day before your event so there’s no last-minute stress, and serve it with a bag of tortillas chips. Let’s make it…
This recipe guide includes a full-length video for beginners (scroll to bottom of page).
What is corn dip?
This is a unique dip that’s a bunch of fresh vegetables like fresh corn or frozen corn, yellow bell pepper & red peppers, red onion, tomatoes, carrots, and jalapeno. Add those with shredded cheddar or pepper jack cheese then top some sort of liquid dressing like ranch, mayo, or sour cream as your binder. Finish with either freshly chopped cilantro or green onions for a nice finish.
This is a cool dip because it’s served cold, can be kept in the fridge for days, and you can feel free to add and remove the vegetables that you choose. It’s a great alternative to Mexican street corn / Mexican style corn dips.
What type of dressing do you use for corn dip?
I’ve always been a fan of using ranch dressing in corn dip, but have also used blue cheese when that’s all I had in the fridge. You can also use this tasty homemade jalapeno ranch dressing. It will add some spice!
How long is corn dip good for?
While this corn dip won’t last long because it is so GOOD…if kept cold in the fridge, this dip will last 3 – 4 days.
Can you freeze corn dip?
I do not recommend freezing corn dip because the ranch dressing will not freeze properly. If you want to freeze the corn dip before adding the ranch dressing, then yes, that will work.
When you’re ready to serve the corn dip, remove it from the freezer to thaw then add ranch dressing to combine and mix. Serve with tortilla chips and top with fresh cilantro.
It’s my first time dicing jalapeños – any tips?
I like to wear gloves so my fingers don’t get spicy while I’m preparing jalapenos! For this recipe, cut off the end of the stem. Then remove the white part and seeds inside (the pith), then cut in slices and dice up the rest…
What is street corn dip?
It’s a little bit different from this recipe, in that street corn dip is usually prepared with spices (like chili powder) and heavier ingredients like cream cheese and mayo. This Sip Bite Go recipe version is a healthier corn dip that’s lighter and served chilled.
Ingredients
Here’s what you need to make corn dip.
Main corn dip vegetables and ingredients
- 2 packages of 16 oz corn, frozen, thawed
- 15 oz black beans, washed and strained
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 cup red onion, diced
- 1 pint tomatoes, grape or cherry, diced
- 1 cup carrots, shredded
- 1 tbsp jalapeno, pith removed, diced
- 1 cup cheddar cheese, shredded
Dressing and corn dip seasonings
- 10 oz ranch dressing
- ½ tsp paprika, smoked
- ½ tsp garlic, granulated
- ¼ tsp cayenne powder
- ¼ salt, or to taste
- ¼ black pepper, or to taste
- 1 tbsp cilantro, chopped
Serve with tortilla chips.
This corn dip is a big-portion version of the Mexican salad I made on-air for the KGW news when we lived in Portland, Oregon.
How to make corn dip for a crowd
Now I’ll walk you through it…
This cold corn dip has so many names, it’s sometimes called a “fiesta corn dip” or a “southwest corn dip”
Detailed recipe steps
- Mix vegetables for corn dip. In a large bowl, add together the main ingredients: thawed frozen corn, black beans, red pepper, yellow pepper, red onion, tomatoes, carrots, jalapeno, and cheddar cheese.
- Add ranch dressing and stir. I usually use about 8-10 oz, depending on how creamy I want it. The size of your salad will vary a bit based on the size of your vegetables and if you substitute anything. So I recommend you add half the ranch dressing, stir and give it a taste, and then add more to your liking.
- Top corn dip with seasonings and cilantro and stir. Add in the paprika, garlic, cayenne powder, salt, black pepper, and cilantro. Stir to combine and taste to make sure you like it. Add any other seasonings as needed.
- Chill until it’s time to serve. I like to bring a thin ice pack to put under the corn dip to keep it chilled at a BBQ party or on a potluck table.
Serve it chilled for the ultimate refreshing veggie BBQ side dish!
Try an easy steak recipe from Sip Bite Go…
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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– Jenna
Next, browse the Sip Bite Go recipe collection…
BEST Corn Dip Appetizer Recipe | Sip Bite Go
Video
Ingredients
Main corn dip vegetables and ingredients
- 32 oz corn frozen, thawed
- 15 oz black beans washed and strained
- 1 red pepper diced
- 1 yellow pepper diced
- 1 cup red onion diced
- 1 pint tomatoes grape or cherry, diced
- 1 cup carrots shredded
- 1 tbsp jalapeno pith removed, diced
- 1 cup cheddar cheese shredded
Dressing and corn dip seasonings
- 10 oz ranch dressing
- ½ tsp paprika smoked
- ½ tsp garlic granulated
- ¼ tsp cayenne powder
- ¼ salt or to taste
- ¼ black pepper or to taste
- 1 tbsp cilantro chopped
For serving corn dip (optional)
- Tortilla chips
Instructions
- Mix vegetables for corn dip. In a large bowl, add together the main ingredients: thawed frozen corn, black beans, red pepper, yellow pepper, red onion, tomatoes, carrots, jalapeno, and cheddar cheese.
- Add ranch dressing and stir. I usually use about 8-10 oz, depending on how creamy I want it. The size of your salad will vary a bit based on the size of your vegetables and if you substitute anything. So I recommend you add half the ranch dressing, stir and give it a taste, and then add more to your liking.
- Top corn dip with seasonings and cilantro and stir. Add in the paprika, garlic, cayenne powder, salt, black pepper, and cilantro. Stir to combine and taste to make sure you like it. Add any other seasonings as needed.
- Chill until it’s time to serve. I like to bring a thin ice pack to put under the corn dip to keep it chilled at a BBQ party or on a potluck table.
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