Appetizers

Cowboy Corn Dip

This lightly sweet and savory cowboy corn dip is the perfect party pleaser for all your summer gatherings. It is creamy, cheesy, slightly spicy, quick, and easy to make. Serve it warm or cold, and watch it disappear.

It wouldn’t be summer without a dip! Hee hee. Seriously, though, dips are the go-to appetizer or snack when the heat is on, and they couldn’t be easier to make. I vowed to start making my hummus this summer, like this roasted beet hummus– it’s crazy good!

Of course, there is the convenience of grabbing the ready-to-go dips and spreads. You know what I’m talking about if you shop at Trader Joe’s! But once you start making them, you just can’t beat the fresh, healthy, and budget-friendly benefits.

I love this cowboy dip and will say it’s more of a combo of Mexican street corn and cowboy dip. Perfect cold or warm, and the leftovers (if any) are great for so many recipes! I share below. My fave is to toss it in pasta salad- so delish!

If you’re looking for new ideas for corn recipes (and zucchini), this Zucchini Corn pasta is a must-try! The corn and zucchini are pureed, creating the most lip-smacking sauce.

Cheers, and happy summer cooking!

xx Teri

Ingredient Notes And Substitutions

Corn ~ fresh corn on the cob and grilled is ideal; however, canned or frozen corn kernels work well.

Mayonaisse  ~ This provides the creamy base for the dip.

Sour Cream ~ Adds tanginess and creamy texture. Plain yogurt can also be substituted.

Cheddar Cheese ~ Shredded cheddar adds a sharp, savory flavor. I like to mix and match Mexican cheeses such as manchego or asiago.

Jalapeños ~ Fresh jalapeños add heat. Adjust to your spice preference

Spices ~ Cumin, chili powder, and garlic powder enhance the flavors. I sprinkle tajine over the top after it has cooked. Tajin is a mild seasoning with chili, lime, and sea salt, which adds a great fresh zing to this dip.

Tortilla Chips: For serving. You could also use pita bread or corn chips

Garnishes ~ Green Onions and cilantro: Fresh cilantro brings a burst of freshness. Lime Juice brightens the dip and balances the richness.

Ingredients for Cowboy corn dip

Tips and Variations

  • Add Protein: Add cooked and crumbled bacon or chorizo for a heartier dip.
  • Make It Healthier: Substitute Greek yogurt for sour cream and use reduced-fat cream cheese.
  • Spice Level: Adjust the heat by adding more jalapeños or a dash of hot sauce. Use mild diced green chilies instead of Rotel tomatoes with green chilies for a milder version.
  • Extra Veggies: Add diced red bell pepper or black beans for extra texture and nutrition.

Various Dippers And Serving Ideas For This Cowboy Dip!

Cowboy Corn Dip is incredibly versatile and pairs well with a variety of dippers:

  • Vegetable Sticks: Carrot, celery, and bell pepper sticks are great for a lighter option.
  • Pita Chips: A slightly different texture that works well.
  • Crackers: Sturdy crackers can hold up to the hearty dip.
  • Serve this cowboy dip alongside a Mexican spread or as a topping for nachos, tacos, or baked potatoes.

How To Make Cowboy Corn Dip

  1. Start by cooking the pepper, onion, and garlic. Add the olive oil and butter to a saucepan over medium heat. Add the onions and jalapeno and cook until softened about 5 minutes. Then add the garlic and cook for another minute or until fragrant. Remove from heat and set aside.
  2. Mix the sour cream, mayonnaise, olives, cumin, chili pepper, cheese, salt, and pepper in a medium-sized bowl. Add the corn and mix until well combined.
  3. Transfer the mixture to an oven-proof dish, and bake for about 20 minutes or until golden brown and bubbly. Cool slightly, garnish with green onions, and sprinkle with tajin.

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Chip being dipped in the Cowboy corn dip
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Cowboy Corn Dip


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  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 46 servings 1x

Description

This lightly sweet and savory cowboy corn dip is the perfect party pleaser for all your summer gatherings. It is creamy, cheesy, slightly spicy, quick, and easy to make. Serve it warm or cold, and watch it disappear.


Ingredients

Units Scale

For the cowboy corn dip

    This recipe is a small batch that serves roughly 4 people. You will want to double it to serve a crowd!

  • 3 ears of corn, grilled and removed from the cob. *See Note Below
  • 1/2 large onion, finely chopped. Red or white onion works
  • 1 jalapeno, finely chopped. Make sure to remove the seeds if you prefer less heat
  • 1 tablespoon EACH olive oil and butter
  • 12 cloves of garlic
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise or yogurt
  • 1 1/2 cups shredded cheese. Sharp, jack, asiago, manchego, cotija, or a mixture all work great
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • tortilla chips for dipping, or see my other suggestions in the post
  • garnishes. Cilantro, green onions, diced tomatoes, olives


Instructions

For the cowboy corn dip

  1. Start by cooking the pepper, onion, and garlic. Add the olive oil and butter to a saucepan over medium heat. Add the onions and jalapeno and cook until softened about 5 minutes. Then add the garlic and cook for another minute or until fragrant. Remove from heat and set aside.
  2. Mix the sour cream, mayonnaise, cumin, chili pepper, cheese, salt, and pepper in a medium-sized bowl. Add the corn and mix until well combined.
  3. Transfer the mixture to an oven-proof dish, and bake for about 20 minutes or until golden brown and bubbly. Cool slightly, garnish with green onions, and sprinkle with tajin.

Notes

* If you don’t want to fire up the grill, you can pop the ears of corn in the oven and broil them to get a little char. Or, what I do (sometimes) is use a kitchen torch to get the job done in seconds!

 * * I used a cast iron pan to cook the veggies and bake the dip. It was less messy and more rustic. You can also serve the dip in any oven-proof dish.

  • Prep Time: 15 minutes
  • Cook Time: 20 to 25 minutes
  • Category: appetizer
  • Method: Baked
  • Cuisine: American

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