Corn Party Dip is a creamy, cheesy, cold dip loaded with corn, green chiles, jalapeños, and plenty of flavor—perfect for sharing. Serve with scoop-style chips or crisp veggies.

Vegan Corn Party Dip ~ Your guests will love this plant-based version of the 'Crack Corn Dip' that is everywhere this summer!

Table of Contents

Easy Corn Dip Recipe

I like this recipe because it’s pretty much a guaranteed hit at any party and couldn’t be easier to make. Stir it all together, chill, and let the flavors meld — no cooking required. Perfect for holidays, potlucks, game days, or anytime you need a crowd-pleasing appetizer.

Every time I serve it, someone asks for the recipe — it really is that good.

If you’re looking for a new go-to dip, this one is sure to earn a spot on your party menu.

Ingredients for Corn Party Dip

You will need the following:

3 (11-ounce) cans Mexicorn, drained (sweet corn with diced peppers)
1 cup mayonnaise
1 cup sour cream
1 (7-ounce) can green chiles, chopped
1 (6-ounce) jar pickled jalapenos, drained and chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
4 cups cheddar cheese, finely shredded
1/2 cup scallions, chopped

Ingredient Notes

Mexicorn – If this variety of sweet corn with diced red and green peppers is not available, Southwest-style corn is a fine substitute. Southwest corn is similar to Mexicorn but has poblano peppers instead of bell peppers.

How to Make Corn Party Dip

STEP ONE: In a large bowl, stir together the corn, mayonnaise, sour cream, green chiles, jalapenos, black pepper, and garlic powder until creamy. Stir in the cheddar cheese and most of the scallions.

STEP TWO: Adjust seasoning to taste then cover and refrigerate for at least 2 hours, until chilled, and up to overnight. Sprinkle with additional scallions and serve cold.

Make it Vegan 🌱

For a plant-based dip, use vegan mayonnaise, sour cream, and cheddar cheese.

Storage

This corn dip should be stored, covered in the refrigerator for up to 3 days. Freezing is not recommended.

More Party Dip Recipes You’ll Love!

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Corn Party Dip Recipe

A creamy, cheesy cold corn dip made with sweet Mexicorn, green chiles, jalapeños, and sharp cheddar. Full of flavor and easy to make — just mix, chill, and serve!

5 from 7 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American, Tex-Mex

Keyword: 4th of July, CInco de Mayo, corn dip, dairy free, dips and spreads, Game Day, New Year’s, party dip, party food, vegan, vegetarian

Prep Time: 10

Refrigeration Time: 2

Total Time: 2 10

Servings:

Calories: 182kcal

Author: Holly Gray

Ingredients

3 11-ounce cans Mexicorn, drained (sweet corn with diced peppers)
1 cup mayonnaise
1 cup sour cream
1 7-ounce can green chiles, chopped
1 6-ounce jar pickled jalapenos, drained and chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
4 cups cheddar cheese finely shredded
1/2 cup scallions chopped

Instructions

In a large bowl, stir together the corn, mayonnaise, sour cream, green chiles, jalapenos, black pepper, and garlic powder until creamy. Stir in the cheddar cheese and most of the scallions.
Adjust seasoning to taste then cover and refrigerate for at least 2 hours, until chilled, and up to overnight. Sprinkle with additional scallions and serve cold.

Nutrition

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

This post was updated on July 11, 2025.