Creamy Corn Dip Recipe with Step-by-Step Video Tutorial

My corn dip blends corn, cheddar cheese, cottage cheese, chipotle chiles in adobo, lime juice, garlic and Tajín for a creamy, flavorful appetizer.

If you enjoy this recipe, try my Mexican Street Corn Pasta Salad next!

This corn dip is creamy and irresistible — ideal for backyard barbecues, potlucks, or lazy summer afternoons by the pool. What sets this recipe apart is the use of blended cottage cheese with undrained corn to replace mayonnaise or sour cream, giving the dip a lighter texture and extra protein. A single chipotle pepper in adobo (with a bit of the sauce) adds smoky heat, while fresh garlic, lime juice and Tajín brighten the flavors. Sharp cheddar provides a savory finish and a second can of corn folded in at the end keeps pleasant kernels for texture. Chill briefly to let the flavors meld, then serve with veggies, crackers or Frito scoops.

More dip recipes

• Cajun Shrimp Dip
• Jarlsberg Cheese Dip
• Smoked Tuna Dip

Ingredients for corn dip

• Corn – Two 15 oz cans: one undrained and one drained. In peak corn season, you can substitute the equivalent amount of fresh corn cut from the cob.
• Cottage cheese and cheddar – 1 cup low-fat cottage cheese plus 4 oz shredded sharp cheddar. The blended cottage cheese and undrained corn create a rich, creamy base without mayo.
• Flavorings – 1 chipotle pepper in adobo (include a bit of the sauce for extra smoke), 1 tbsp lime juice, 1 clove minced garlic, 2 tsp Tajín and 1/2 tsp salt. If you prefer milder heat, substitute canned green chiles or jalapeños.
• Dippers – Serve with chips, crackers or fresh vegetables such as bell pepper and celery.
• Garnish – A sprinkle of extra Tajín, chopped green onion or cilantro adds a fresh finish.

Instructions

1. In a blender, combine one undrained 15 oz can of corn with 1 cup cottage cheese, 1 chipotle pepper in adobo (plus a little of the adobo sauce), 1 tbsp lime juice, 2 tsp Tajín, 1/2 tsp salt and 4 oz shredded cheddar. Blend until smooth.

2. Pour the blended mixture into a mixing bowl. Fold in the drained 15 oz can of corn and stir until evenly combined.

3. Cover and refrigerate for about 1 hour to let the flavors meld. The dip can be made a day ahead and kept chilled until serving.

Serving suggestions

This corn dip is perfect for summer gatherings, from picnics to pool parties. It pairs wonderfully with crunchy chips and colorful vegetables. For more summer menu ideas, consider a fresh pasta salad, turkey burgers with lemon pesto, or a seasonal fruit dessert.

Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days. I do not recommend freezing this dip, as dairy-based blends and corn can separate and lose their texture after thawing.

Equipment

• Blender (for a smooth base)