Chipotle Corn Dip recipe — a flavorful, spicy corn dip that’s easy to make and requires no cooking. Works with fresh, frozen, or canned precooked corn. Naturally gluten-free.
Chipotle Corn Dip is a simple, crowd-pleasing appetizer with a smoky, spicy twist. It’s perfect for summer gatherings, potlucks, or any time you want an easy dip that packs flavor without turning on the stove. Use leftover cooked corn, defrosted frozen corn, or drained canned corn for best results.
This dip comes together in minutes. Combine the creamy base and seasonings, blend until smooth, then fold in the corn so the kernels remain slightly textured. If you don’t have a food processor you can chop the chipotle finely and mix everything by hand or use an electric mixer.
I made this using leftover cooked corn on the cob — just cut the kernels off the cob — but thawed frozen corn or drained canned corn work equally well. Avoid raw corn for this recipe; it should be precooked or canned/frozen and thawed so the texture and temperature are right for the dip.
Serve this chipotle corn dip with tortilla chips, Fritos, or fresh vegetables for a lighter option. The recipe is naturally gluten-free and adapts well to lower-fat substitutions for cream cheese, mayonnaise, sour cream, and cheese if desired.
Enjoy this smoky, creamy dip at your next party. If you like warm or cheesy dips, try other favorites like a Philly cheesesteak-style dip or a hot spinach and onion dip for variety.
Chipotle Corn Dip Recipe
Ingredients
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack (or cheddar) cheese
- 1/4 cup chopped fresh cilantro
- 1 chipotle pepper packed in adobo (adjust to taste)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 1/2 cups precooked corn kernels (leftover cooked corn, thawed frozen corn, or drained canned corn)
Instructions
- Place cream cheese, mayonnaise, sour cream, shredded cheese, cilantro, chipotle, salt, pepper, garlic powder, and onion powder in a food processor. Process until smooth.
- Add the corn and pulse 2–3 times just until combined. Be careful not to over-process so the corn retains some texture.
- Transfer to a covered container and refrigerate until ready to serve. Serve with tortilla chips, Fritos, or fresh vegetables.
Notes
Substitutions: low‑fat or light versions of cream cheese, mayonnaise, sour cream, and cheese will work well if you prefer lower fat options.
Tag your photos with #SnappyGourmet to share.
Nutrition:
Carbohydrates: 4 g |
Protein: 2 g |
Fat: 7 g
Other dip recipes you may enjoy:
- Buffalo Shrimp Bread Bowl Dip
- Roasted Cauliflower Dip
- Key Lime Fruit Dip
- Loaded Baked Potato Dip