If you’re looking for super easy party food, you know a great corn dip always hits the spot. Today, I’m sharing two fantastic corn dip recipes that are perfect for any get-together, BBQ, or just a simple snack.
I’ve got a zesty Cowboy Corn Dip that’s full of veggies and flavor, plus a creamy Cream Cheese Corn Dip that everyone always asks for. Both are simple to make and sure to be a crowd-pleaser!
Jump to Recipe:
Easy Cowboy Corn Dip Recipe for Parties
This Cowboy Corn Dip is a vibrant and chunky mix that brings a little kick to your table. It’s packed with fresh vegetables and a simple dressing.
I love how colorful it looks, and it’s always one of the first things to disappear at any gathering.
Key Ingredients & Tips for Cowboy Dip
- Corn Choice: You can use canned, frozen (thawed), or fresh corn cut from the cob. Just make sure to drain canned corn well.
- Adjusting Heat: For more spice, leave some seeds in your jalapeño. For less heat, remove all seeds and membranes.
What You Need for Cowboy Corn Dip
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1 jalapeño, seeded and minced
- 1 (1 oz) packet ranch dressing mix
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
⏱️ Time: 20 Minutes🍽️ Yields: 8-10 servings
How to Make This Cowboy Corn Dip
Step 1: Prep the Veggies
First, make sure all your canned items are well-drained. Then, chop the red onion, green bell pepper, and jalapeño into small pieces. If you like cilantro, chop that too.
Step 2: Combine All Ingredients
In a large mixing bowl, add the drained corn, black beans, Rotel, chopped red onion, green bell pepper, and jalapeño. Sprinkle in the ranch dressing mix, then add the mayonnaise and sour cream. Stir everything together until it’s well combined and evenly coated.
Step 3: Chill and Serve
Cover the bowl and put it in the fridge for at least 30 minutes. This lets the flavors come together. Right before serving, stir in the fresh cilantro if you are using it. Serve with tortilla chips, crackers, or even fresh veggie sticks.
📝 Final Note
This dip is even better the next day after the flavors have had more time to blend. Store any leftovers in an airtight container in the refrigerator.
Easy Cream Cheese Corn Dip Recipe, So Creamy!
If you prefer a really creamy dip, this Cream Cheese Corn Dip is exactly what you need. It’s rich, smooth, and incredibly comforting.
I find this recipe always feels like a treat, especially with the addition of bacon bits and green onions.
Key Ingredients & Tips for Cream Cheese Dip
- Softening Cream Cheese: Make sure your cream cheese is at room temperature. This helps it mix smoothly without any lumps.
- Garnish Options: Fresh green onions and extra bacon bits make a nice topping and add a little extra color.
What You Need for Cream Cheese Corn Dip
- 2 cans (15 oz each) whole kernel corn, drained
- 1 (8 oz) block cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup real bacon bits
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
⏱️ Time: 15 Minutes🍽️ Yields: 6-8 servings
How to Make This Cream Cheese Corn Dip
Step 1: Mix Creamy Base
In a large bowl, use a hand mixer or a sturdy spoon to beat the softened cream cheese and mayonnaise together until the mixture is smooth and creamy. Make sure there are no lumps of cream cheese left.
Step 2: Add Remaining Ingredients
Add the drained corn, shredded cheddar cheese, chopped green onions, bacon bits, and garlic powder to the bowl. Gently stir all of these ingredients into the cream cheese mixture until everything is evenly distributed.
Step 3: Season and Chill
Taste the dip and add salt and black pepper as you like. Cover the bowl and refrigerate the dip for at least 1 hour. Chilling helps the flavors combine and makes the dip nice and firm. Serve it cold.
📝 Final Note
This dip is wonderful with sturdy crackers, pita chips, or even some celery sticks. Store any leftovers in an airtight container in the refrigerator.