Fiesta Corn Dip

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An unbelievably addictive creamy corn salsa recipe (served cold) that's packed with Mexican flavor and perfect for tortilla chips.

Author: Mandy Rivers | Updated: 9/17/26

If you're looking for a cold dip to bring to a party (beach, boat, cookout, tailgate, lake, etc.) that everyone will devour and beg you for the recipe, this creamy corn dip is the one you need!

This is one of my family's MUST-HAVE favorites for any and all gatherings. It doesn't matter what the theme or event (it could be St. Patrick's Day and we're all dressing as Leprechauns and dying the beer green), we will absolutely still be serving this Mexican corn dip. 

This is a simple dip you can "make and take" without too much fuss and it keeps well. You won't need any fancy ingredients (pssst.... you're going to use canned corn!).

INGREDIENTS FOR FIESTA CORN DIP

The full, printable recipe card is down below but, at a glance, here's all you will need:

• Canned corn (Fiesta Corn or Mexicorn)
• Sour cream
• Mayonnaise
• Spices
• Shredded cheddar cheese
• Diced red onion
• Chopped cilantro

I first learned about this recipe from my friend Mary at Sweet Little Bluebird. I've tweaked and changed it enough over the years to think of it as mine now (I use red onion instead of scallions, use a little less mayo, add garlic and salt, etc.) but Mary's Fiesta Corn Salsa is where it started.

If you've been here before you may notice a name change. Or two. I originally called this Fiesta Corn Salsa (like Mary), then we started calling it Creamy Corn Salsa. Then it became so common in my family we just called it That Corn Dip. To get back to it's original name, which is closest to what we actually call it, I'm going with Fiesta Corn Dip and sticking with it!

Since we eat it like a dip AND call it a dip amongst the family, I'm sticking with dip. Internet warriors and recipe aficionados, please don’t yell at me if you want to call this something different. You can call it whatever you like!

A FEW NOTES ABOUT MAKING FIESTA CORN DIP

• It’s important to really drain the corn well. If I have time, I spread it out on a large sheet pan lined with paper towels after it drains.
• You can use 2 15-oz cans or  3 11-oz cans of corn (or whatever gets you 30-34 ounces… it doesn’t have to be exact).
• Different brands call it different things but Fiesta Corn or Mexicorn is simply corn with red and green peppers. 
• I typically use cheddar but colby jack and pepper jack are great too.
• Feel free to add fresh diced peppers (green, red, jalapeno, etc.) for extra crunch or kick.
• You can use more cilantro (or none at all) to suit your taste. 

Recipe for Creamy Corn Salsa

Fiesta Corn Dip

Yield: 1 quart (approx)

Author: Mandy Rivers

An unbelievably addictive creamy corn salsa recipe (served cold) that's packed with Mexican flavor and perfect for tortilla chips.

Ingredients

• 2 15-oz cans Fiesta Corn (or Mexicorn), well drained
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups shredded cheese
• 1 cup diced red onion
• 1/2 cup chopped cilantro

Instructions

1. Drain corn very well (see notes).
2. Combine sour cream, mayo, cumin, garlic powder and salt in a large bowl then mix well.
3. Add cheese, red onion and cilantro then stir until combined.
4. Gently fold in corn. Refrigerate at least two hours before serving.
5. Serve with tortilla chips.

Notes

• It’s important to really drain the corn well. If I have time, I spread it out on a large sheet pan lined with paper towels after it drains.
• Different brands call it different things but Fiesta Corn (or Mexicorn) is simply canned corn with red and green peppers. You will need about 30-34 ounces of corn.
• You can use more cilantro (or none at all) to suit your taste.

Author: Mandy Rivers

https://www.southyourmouth.com/2014/11/fiesta-corn-salsa.html

Images and text © South Your Mouth LLC 2014

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