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.
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
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.
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.
