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!
If you’re looking for an easy appetizer to bring to a party or BBQ this weekend, this corn dip is exactly what you need. It’s super simple to make, and, like all the best picnic and cookout 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 big 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 is designed for serving 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 Recipe 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! Grill it on the cob until the kernels are bright yellow and lightly charred. Then, slice the kernels off the cob to mix into the dip.
- Greek yogurt and mayo – Mayo is generally the creamy component used in esquites, as it is in my Mexican street corn salad. To make this recipe even creamier, moving it from salad territory to dip territory, I mix in Greek yogurt too. Make sure to use one with a really thick consistency, such as 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.
- Cotija cheese – This crumbly Mexican cheese is SUCH a tasty topping for this corn dip! It adds salty, tangy, funky flavor that really takes the dip over the top. Can’t find Cotija? Feta or even shredded cheddar cheese 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 a dash of 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. And because you’ll be cutting the corn kernels off the cob, no one will see the husks anyway. Find my guide to grilling corn here!
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.
After the dip chills, it’s ready to eat! Sprinkle it with the reserved veggies, the cheese, fresh cilantro, and dashes of hot sauce, if desired. Serve with corn chips. Enjoy!
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 fresh-squeezed 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
- Stuffed Peppers
- Best Vegan Pizza
- Corn on the Cob
- Or any of these 25 Fresh Corn Recipes!
- 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
- 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.