This cheesy cold corn dip is a favorite party dip served with Fritos Scoops for football tailgating season.
We love a good cheesy corn dip and this one whips together in 5 minutes. You do want to make it at least two hours in advance to allow the flavors to blend, but that's a good thing in my opinion because you can make it the day before and let it hang out in the fridge until ready to serve.
After the NBA playoffs finish in June, Ben starts counting down the days until football season starts. It's finally here! This means good friends, good beer, and good party dips!
This recipe makes a ton, so bring it to a big party or be prepared to graze on the leftovers in your fridge for an entire week. 🙂 It really does stay good for that long!
Cheesy Cold Corn Dip
- 11 oz can Mexicorn , drained
- 10 oz can Ro-Tel , drained
- 8 oz sharp cheddar cheese , shredded
- 4 stalks green onions , sliced
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon chopped cilantro
- salt & pepper to taste
- Combine all ingredients in a large bowl. Refrigerate at least 2 hours or overnight. Serve with corn chips. Keeps in the fridge for 1 week.
Debbie Lemaster says
Delicious! I made it with 5 scallions, Hellmans light Mayo and next time will make it with light sour cream and reduced fat cheddar cheese- for less guilt!
This was excellent and I received so many compliments. I excluded the cilantro (personal preference) and used grated cheese instead of shredded.
Nikki Gladd says
Thank you for your feedback! 🙂
I add a bit of taco seasoning to it instead of cilantro (I can’t stand cilantro) and it’s a huge hit!
Kathi H says
I added white pepper instead of black, cumin, a little smoked paprika, & a couple dashes of Tabasco to give it an extra kick. It’s a crowd pleaser!
Nikki Gladd says
Yay! Great additions!