Easy Cold Corn Dip with Sour Cream

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This cold corn dip is a creamy, cheesy, flavor-packed appetizer that’s perfect for game day, barbecues, or holiday gatherings. It comes together in minutes with simple pantry ingredients and a delicious mix of Southwest flavors.

Creamy cold corn dip in a bowl, topped with green onions.

The best part? No baking is required—just mix, chill, and serve!

Ingredients

Corn: Canned Southwest corn adds a slightly sweet, smoky flavor.
Rotel: Diced tomatoes with green chilies give the dip a zesty kick.
Cheese: Sharp cheddar adds a rich, melty texture.
Green chilis: Bring a mild heat and extra depth of flavor.
Bacon pieces: A crispy, savory addition that makes everything better.
Sour cream: Creates a creamy base with a tangy twist.
Mayonnaise: Adds richness and helps bind everything together.
Garlic powder: A little seasoning to enhance the overall flavor.
Salt and pepper: Essential for balancing the flavors.
Green onions: A fresh and colorful topping for a bit of crunch.

See recipe card for quantities.

How to Make Cold Corn Dip

A knife resting beside a pile of minced green onions on a cutting board.

Mince your green onion.

Ingredients being combined in a mixing bowl.

Combine the corn, Rotel, cheese, green chilies, and bacon in a large bowl. Toss to incorporate.

Whisk together the sour cream, mayonnaise, and seasonings in a small bowl, then gently fold into the corn mixture.

Transfer to a serving bowl, then garnish with green onions.

Refrigerate, covered, for 1 hour or until ready to serve.

Serve with Fritos scoops or your preferred chips or crackers.

Hint: for an extra burst of flavor, squeeze a little lime juice over the dip before serving. It brightens up the flavors and adds a fresh twist!

Substitutions & Variations

Make it spicier: Add diced jalapeños or a dash of hot sauce.
Swap the cheese: Try Pepper Jack for an extra kick or Mexican blend for a milder flavor.
Make it lighter: Use Greek yogurt instead of sour cream and light mayo.
Turn it into a hot dip: Bake at 350°F for 20 minutes until bubbly.

💭Crucial Success Tips

Drain well! Make sure to drain the corn, Rotel, and green chilis completely to avoid a watery dip.

FAQ

Can I make this dip ahead of time?

Yes! It actually tastes better after a few hours in the fridge.

Can I use fresh corn instead of canned?

Absolutely—just cook and cool about 2 cups of fresh corn before mixing.

What’s the best way to serve this dip?

Fritos Scoops, tortilla chips, or buttery crackers work best!

📖 Recipe

12 servings

Easy Cold Corn Dip with Sour Cream

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

Get ready for a flavor explosion! This Ultimate Corn Dip is a creamy, cheesy, and zesty sensation, bursting with sweet corn, vibrant seasonings, and irresistible ingredients. The perfect blend of textures and tastes, it's a guaranteed hit with chips, crackers, or even veggies.

Ingredients

2 - 15.25 oz cans Southwest Corn, drained
10 oz can Rotel, drained
1 cup cheddar cheese, finely shredded
4 oz can green chilis, drained
⅓ cup bacon pieces
½ cup sour cream
¼ cup mayonnaise
1 teaspoon garlic powder
Salt and pepper, to taste
1 green onion, diced (for topping)

Instructions

Mince your green onion.
Combine the corn, Rotel, cheese, green chilies, and bacon in a large bowl. Toss to incorporate.
Whisk together the sour cream, mayonnaise, and seasonings in a small bowl, then gently fold into the corn mixture.
Transfer to a serving bowl, then garnish with green onions.
Refrigerate, covered, for 1 hour or until ready to serve.
Serve with Fritos scoops or your preferred chips or crackers.

How to Store Cold Corn Dip

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Do not freeze—the sour cream and mayonnaise will separate and become watery.