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Nothing screams “summer” louder than a big bowl of creamy corn dip with sour cream sitting next to the pool – trust me, I’ve tested this theory at every BBQ for the past decade! This five-minute wonder became my signature dish after I accidentally threw together leftover fiesta corn, sour cream, and spices during a frantic last-minute pool party prep. Now my friends won’t let me show up without this corn dip with sour cream.
As someone who grew up watching my grandma whip up magic with simple ingredients (and now studies nutrition), I love how this corn dip with sour cream balances indulgence with approachable prep. The sour cream creates that irresistible cool creaminess while the fiesta corn packs flavor without any chopping. Just stir, chill, and watch it disappear faster than kids diving into the shallow end!
- Why You'll Love This Corn Dip with Sour Cream
- Ingredients for Corn Dip with Sour Cream
- How to Make Corn Dip with Sour Cream
- Tips for the Best Corn Dip with Sour Cream
- Ingredient Substitutions and Variations
- Serving and Storage Suggestions
- Nutritional Information
- Frequently Asked Questions
- Share Your Creation
Why You’ll Love This Corn Dip with Sour Cream
This corn dip with sour cream is my go-to for a reason – let me count the ways you’ll adore it:
- No oven required – Just stir and chill (perfect when it’s too hot to cook!)
- Creamy dreamy texture – That sour cream and mayo combo is downright addictive
- Spice it your way – I keep it mild for kids but add extra chili powder when my heat-loving cousins visit
- Summer’s best friend – Stays cool on picnic tables and pairs perfectly with icy drinks
- Always the first empty bowl – Even picky eaters come back for thirds
Seriously, this dip disappears faster than sunscreen at a pool party!
Ingredients for Corn Dip with Sour Cream
Gathering ingredients for this corn dip with sour cream is as easy as opening your fridge and pantry – no fancy shopping trips needed! Here’s exactly what you’ll need to make my go-to party lifesaver:
- 1 can (15 oz) fiesta corn – drained well (save that liquid for soups!)
- 1 cup sour cream – full-fat gives the creamiest texture, but Greek yogurt works too if you’re watching calories
- 1/2 cup mayonnaise – the real stuff, none of that salad dressing imposter
- 1 cup shredded cheddar cheese – I like sharp for extra flavor
- 1/4 cup diced green onions – slice those green tops thin!
- 1 tsp garlic powder – trust me, fresh garlic overwhelms here
- 1/2 tsp chili powder – adjust this to your heat preference
- 1/4 tsp black pepper – freshly cracked if you’ve got it
See? Nothing complicated – just good, honest ingredients that come together magically. The fiesta corn already has peppers mixed in, which saves us chopping time. And don’t worry if you’re out of something – I’ve got substitution ideas coming up next!
How to Make Corn Dip with Sour Cream
Making this corn dip with sour cream is so easy, you’ll laugh when you see how fast it comes together! No cooking, no fancy equipment – just grab a big bowl and let’s get mixing. I’ve made this hundreds of times (no exaggeration!), and these simple steps guarantee perfect results every time.
Step 1: Combine the Base
First things first – drain that fiesta corn really well! I give mine a good shake in the colander, then pat dry with paper towels. Too much liquid makes the corn dip with sour cream runny. Now dump the corn into your mixing bowl with the sour cream and mayo. Stir until it looks like a creamy orange dream – about 30 seconds with a sturdy spoon does the trick.
Step 2: Add Flavor and Texture
Here’s where the magic happens! Sprinkle in your cheese, green onions, and spices. Now fold gently – imagine you’re tucking a baby into bed, not whisking eggs! Overmixing makes the dip gluey. Taste as you go – I always sneak an extra pinch of chili powder because I like mine with a kick. The fiesta corn already has peppers, so adjust to your crowd’s heat tolerance.
Step 3: Chill and Serve
Walk away for at least 30 minutes – I know it’s hard, but this chill time lets all the flavors become best friends. Serve with sturdy tortilla chips (the ruffled ones hold up best!) or veggie sticks if you’re feeling virtuous. Pro tip: Double the recipe if you’re feeding more than six people – this corn dip with sour cream disappears faster than you can say “seconds please!”
Tips for the Best Corn Dip with Sour Cream
After making this dip more times than I can count (and fielding all the “how do you make it so good?” questions), here are my can’t-skip secrets:
- Spice wisely – Start with half the chili powder, then add more after tasting. Kids and spice-wimps will thank you!
- Full-fat is your friend – That extra richness makes all the difference in texture. Light versions tend to weep.
- Dry those kernels – I press drained corn between paper towels – excess moisture is the enemy of perfect consistency.
- Cheese on top – Right before serving, I sprinkle extra cheddar for that “wow” factor.
Oh! And always make extra – this stuff vanishes faster than pool towels on laundry day!
Ingredient Substitutions and Variations
The best part about this corn dip with sour cream? You can tweak it a dozen ways and it always turns out delicious! Here are my go-to swaps when I’m out of ingredients or feeling adventurous:
- Greek yogurt – My lighter alternative to sour cream that still keeps the corn dip creamy (use equal amounts)
- Monterey Jack cheese – Melts beautifully when I want something milder than cheddar
- Diced jalapeños – Add 1-2 tablespoons if you want your corn dip with sour cream to have serious kick
- Roasted red peppers – Fantastic color and smoky flavor when I’m out of fiesta corn
Since this corn dip with sour cream is naturally vegetarian, it’s perfect for mixed crowds. Though between us? Sometimes I stir in crumbled bacon right before serving – shhh! Just remember to drain any canned ingredients well so your dip stays gloriously thick.
Serving and Storage Suggestions
This corn dip with sour cream tastes best served chilled – the cold makes it extra refreshing on hot summer days! I always set it out with sturdy tortilla chips (the ruffled kind hold up best) and fresh veggie sticks for dipping. Pro tip: Keep the bowl nestled in ice to maintain that perfect chill during outdoor parties.
Your corn dip with sour cream will stay fresh in the fridge for up to 3 days if stored properly. I press plastic wrap directly onto the surface before sealing with a lid – this prevents that weird dried-out layer from forming. Just give it a quick stir before serving again. Fair warning though – freezing this corn dip with sour cream is a bad idea since the dairy separates when thawed. But honestly? It never lasts long enough to worry about storage anyway!
Nutritional Information
Just so you know, these nutritional values are estimates and can vary based on your specific ingredients. But here’s the scoop on what you’re getting per half-cup serving of this corn dip with sour cream:
- 180 calories – Perfect for guilt-free dipping!
- 14g fat – That’s where all the creamy goodness comes from
- 10g carbs – Mostly from the sweet corn
- 4g protein – Thanks to the cheese and sour cream
Not too shabby for a dip that tastes this indulgent, right? Now go enjoy that creamy goodness!
Frequently Asked Questions
I’ve made this corn dip with sour cream for every summer gathering imaginable, and these are the questions I get asked most often:
Can I use frozen corn in my corn dip with sour cream?
You bet! Just thaw and drain it thoroughly – I spread frozen corn on paper towels and press gently. The texture differs slightly from canned fiesta corn, but still works beautifully. If using plain frozen corn, add a dash of cumin and paprika to mimic that southwest corn dip flavor.
How spicy is this corn dip with sour cream?
As written, it’s mild enough for kids but totally customizable! Start with half the chili powder, then taste and adjust. For my spicy-food-loving crew, I’ll stir in diced jalapeños or a splash of hot sauce. That’s the beauty of this no bake corn dip – you control the heat!
Can I prepare my corn dip with sour cream ahead of time?
Absolutely! In fact, letting it chill overnight makes the flavors even better. Store it airtight with plastic wrap pressed directly on the surface (this prevents drying). While it keeps for 3 days, the texture is perfect within 24 hours – just give it a quick stir before serving.
What’s the best dipper for summer corn dip?
Thick, ruffled tortilla chips are my go-to – they scoop up this creamy corn dip with sour cream without breaking. For parties, I’ll set out veggie sticks too (bell peppers and jicama work great). Pro tip: Avoid thin crackers – they can’t handle the hearty texture of this fiesta corn dip!
Can I freeze leftovers of my corn dip with sour cream?
I don’t recommend it – dairy-based dips like this tend to separate when thawed. But between us? There’s rarely leftovers! Any extra makes an amazing baked potato topping or omelet filling the next morning. This corn dip with sour cream disappears faster than sunscreen at a pool party!
Share Your Creation
Did your crew go wild for this corn dip with sour cream like mine always does? Snap a pic of your creamy creation and share it on Pinterest – I’d love to see your version! Find me under KitchenUser for more easy summer dips.
PrintEasy Sour Cream Corn Dip
A quick and creamy cold corn dip perfect for summer gatherings. Ready in just 5 minutes with simple ingredients.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (15 oz) fiesta corn, drained
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup diced green onions
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine fiesta corn, sour cream, and mayonnaise.
- Stir in shredded cheddar cheese, green onions, garlic powder, chili powder, and black pepper.
- Mix well until fully combined.
- Chill for at least 30 minutes before serving.
- Serve with tortilla chips or crackers.
Notes
- For a lighter version, replace sour cream with Greek yogurt.
- Adjust spice level by adding more or less chili powder.
- Store leftovers in the fridge for up to 3 days.
- Find more recipe inspiration on our Pinterest account.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg