You’ll love my Make-Ahead Corn Salsa Dip—it’s a simple, veggie-packed snack that’s full of flavor and comes together in minutes. It’s perfect for using up leftover veggies, but easy and delicious enough to serve to a crowd on a holiday, at a BBQ, or as a potluck dish.
INGREDIENTS
Ingredients
- 3 cups frozen corn
- 1 red bell pepper, diced
- 2 cups shredded cheddar cheese
- 1 jalapeño, pith and seeds removed, diced
- ½ yellow onion, diced
- 4 carrots, shredded or finely diced
- ½ cup cherry tomatoes, halved
- ½ lime, juiced
Seasonings
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp cumin
To finish
- ½ cup salsa
- 2 tbsp fresh cilantro, chopped
POPULAR SUBSTITUTIONS & ADDITIONS
- Swap cheddar for pepper jack or cotija
- Add black beans or diced cooked chicken for extra protein
- Use fire-roasted corn for more flavor
Serve this corn salsa dip with delicious homemade BBQ ribs in the oven.
HOW TO MAKE CORN SALSA DIP
Here’s the step-by-step recipe…
De-licious!
TIPS FOR MAKING THE BEST CORN SALSA DIP
- Let it chill: Refrigerate 30 min–overnight to let flavors meld
- Balance heat: Adjust jalapeño and spices for your preferred spice level
- Fresh is best: Use fresh cilantro and lime juice for bright flavor
WHAT TO SERVE WITH CORN SALSA
- Tortilla chips or pita chips for dipping.
- Build-your-own tacos, burrito bowls, or quesadillas.
- Grilled chicken thighs, fish, or smoked shrimp for a protein-packed main.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
Feel inspired to cook with my free Foodie Friday newsletter.
Make-Ahead Corn Salsa Dip
You’ll love my Make-Ahead Corn Salsa Dip—it’s a simple, veggie-packed snack that’s full of flavor and comes together in minutes. It’s perfect for using up leftover veggies, but easy and delicious enough to serve to a crowd on a holiday, at a BBQ, or as a potluck dish. Recipe on SipBiteGo.com.
Print
Pin
Rate
Servings: 8 servings
Calories: 204kcal
Video
Ingredients
Main Ingredients
- 3 cups frozen corn
- 1 red bell pepper diced
- 2 cups shredded cheddar cheese
- 1 jalapeño pith and seeds removed, diced
- ½ yellow onion diced
- 4 carrots shredded or finely diced
- ½ cup cherry tomatoes halved
- ½ lime juiced
Seasonings
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp cumin
To finish
- ½ cup salsa
- 2 tbsp fresh cilantro chopped
Instructions
- In a large bowl, combine the frozen corn, red bell pepper, cheddar cheese, jalapeño, onion, carrots, cherry tomatoes, and lime juice. Toss together.
- Sprinkle in the salt, black pepper, garlic powder, paprika, and cumin. Toss together.
- Add the salsa and fresh cilantro. Mix everything together until well combined.
- Cover and refrigerate for at least 30 minutes (until the corn thaws) or up to overnight to let the flavors fully develop.
Nutrition
Calories: 204kcal | Carbohydrates: 22g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 463mg | Potassium: 419mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6030IU | Vitamin C: 32mg | Calcium: 223mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
Leave a Reply