Cold Mexican Corn Dip
This Cold Mexican Corn Dip is one of those easy recipes that always disappears fast. It's creamy, a little smoky from the bacon, and has just enough kick from the jalapeno to keep things interesting. Best of all, it comes together quickly and stays chilled until you're ready to serve.
This is the kind of dip that works for backyard get togethers, game days, potlucks, or even just a snack night at home. Grab a bag of tortilla chips and you're set.
Cold dips are a go to around here, especially when it's too warm to turn on the oven. This one is simple, filling, and easy to prep ahead which makes hosting feel a lot less stressful.
This dip tastes even better after it chills for a bit. The flavors have time to come together and it scoops perfectly with chips. It's one of those recipes that feels familiar but still fun to serve.
Why You'll Love This Recipe
- It's a quick and easy snack or appetizer with no baking required
- Creamy, savory, and full of flavor
- Perfect for parties, potlucks, or snacking
- Easy to make ahead and keep chilled
- Great balance of sweet corn, salty bacon, and mild heat
Ingredients
Sweet corn kernels: Adds sweetness and texture to the dip
Bacon: Brings smoky, salty flavor
Mayonnaise: Creates a rich and creamy base
Sour cream: Adds tang and balances the richness
Mexican shredded cheese: Melts slightly and adds bold flavor
Scallions: Adds freshness and a mild onion bite
Jalapeno: Brings gentle heat and flavor
Black pepper: Adds a little warmth and seasoning
Garlic powder: Adds savory depth
Onion powder: Rounds out the flavor
How to Make Cold Mexican Corn Dip
Step 1: Start by draining the corn really well. Press out as much liquid as possible so the dip stays thick instead of watery. Set the corn aside.
Step 2: Cook the bacon in a skillet until it reaches your preferred level of crispiness. Transfer it to a plate and let it cool completely before chopping.
Step 3: Chop the scallions, jalapeno, and cooled bacon into small pieces. Keeping everything about the same size helps the dip scoop evenly.
Step 4: In a medium to large bowl, add the drained corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeno, black pepper, garlic powder, and onion powder.
Step 5: Stir everything together until the dip is well mixed and creamy. Make sure the seasonings are evenly distributed throughout.
Step 6: Cover the dip and refrigerate until ready to serve. Chilling helps the flavors come together and makes the dip easier to scoop.
Substitutions & Variations
- Use mild or hot jalapeno depending on how much heat you like
- Add a squeeze of lime juice for extra brightness
- Stir in a little chopped cilantro for fresh flavor
- Serve with crackers, pita chips, or sliced veggies
- Make it ahead and give it a quick stir before serving
Serving Suggestions
This Cold Mexican Corn Dip is perfect with tortilla chips, but it also works well as a topping for tacos, burrito bowls, or grilled chicken. Set it out with other easy appetizers for a party spread or keep it in the fridge for easy snacking throughout the day.
Storage and Reheating
• Fridge: Store in an airtight container for up to three days
• Do not freeze: The creamy base does not freeze well
• Serve cold: Stir before serving if it has been chilled for a while
FAQ
Can I make this dip ahead of time
Yes. It actually tastes better after chilling for a few hours.
Is this dip spicy?
It has a mild kick from the jalapeno. You can remove the seeds for less heat.
Can I use frozen corn?
Canned corn works best for this recipe since it stays crisp and easy to mix.
How do you keep corn dip from getting watery?
Make sure the corn is fully drained and avoid adding extra liquid.
More Dip Recipes
Easy Cold Mexican Corn Dip
Ingredients
- 2 cans sweet corn kernels drained
- 4 slices bacon
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup Mexican shredded cheese
- 3 scallions
- 1 jalapeno
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Drain the corn completely.
- Cook the bacon until crisp and let cool, then chop.
- Chop the scallions and jalapeno.
- Add all ingredients to a bowl and mix until combined.
- Refrigerate until ready to serve.
Notes
- For extra flavor, sprinkle a little extra cheese or scallions on top before serving.
- Always keep the dip chilled until ready to serve.
