Corn Dip
This creamy corn dip is made with sweet corn, queso fresco, sour cream, mayonnaise, jalapeño, and lime. It's an easy no-cook appetizer that's perfect for game day, parties, movie nights, or anytime you need a delicious dip to share.
Equipment
- Cutting board and knife
- Mixing bowl and Spatula
- Plastic wrap
Ingredients
Ingredients for the Corn Dip
- ¼ cup finely diced red onion
- ¼ cup finely chopped cilantro and culantro
- ½ jalapeño seeded and finely diced (optional)
- ⅛ cup fresh lime juice (2 tablespoons)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon granulated sugar optional
- 1 can sweet corn drained (15 oz / 425 g)
- 1 cup crumbled queso fresco
- ½ teaspoon salt or to taste
For Garnish (optional)
- Paprika
- Crumbled queso fresco
- Chopped cilantro or culantro
Instructions
- Chop the red onion, culantro, cilantro, and jalapeño pepper finely. If you prefer a milder dip, remove the seeds from the jalapeño before chopping. Place all ingredients in a mixing bowl.
- Add the freshly squeezed lemon juice, sugar, mayonnaise, sour cream, and mustard. Mix well until everything is creamy and evenly combined.
- Add the drained sweet corn and crumbled queso fresco. Mix gently with a spatula until the corn and cheese are well distributed throughout the dip.
- Season with salt, black pepper, and paprika. Mix again and taste. Adjust the salt, lemon juice, or paprika if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This helps the flavors come together and makes the dip taste fresher.
- Before serving, transfer the dip to a serving bowl and decorate with extra paprika, chopped cilantro, and more crumbled queso fresco on top.
- Serve chilled with tortilla chips, crackers, pita chips, or fresh vegetables.
Video
Notes
- You can use canned yellow corn or cooked fresh corn. If using fresh corn, cook it and let it cool completely before mixing it into the dip.
- The jalapeño is optional. For a milder flavor, remove the seeds and veins before chopping it.
- Add the lemon juice little by little to prevent the dip from becoming too runny.
- Add the salt at the end, because the cheese may already add some saltiness.
- Refrigerate the dip for at least 2 hours before serving for the best flavor and texture.