Easy Creamy Corn Dip

Easy Creamy Corn Dip is a summer go-to. I whipped it up a few years ago and the recipe has just been living in a static Instagram post. Finally making a home for it so it’s easier for me and you to find! This easy creamy corn dip is awesome on grilled chicken tacos, thrown in a taco salad, and of course scooped up with your favorite tortilla chips.

Here’s what you need:

  • corn (fresh off the cob is best, but I often use frozen when out of season)
  • jalapeño for heat OR green pepper or poblano for mild
  • Greek yogurt
  • lime juice
  • 4 basic pantry spices (chili powder, smoked paprika, garlic, cumin)
  • salt and pepper
  • crumbled queso fresco or cotija cheese
  • fresh cilantro or parsley

If you wanted to level up on the spice, add in some cayenne pepper powder or dice up your favorite hot chili pepper. The sweetness of the corn would really pair nicely with added heat!

We like to enjoy this as a chicken taco topper and then eat the rest as a side scooped with tortilla chips. Perfect for backyard barbeques or a last minute dish to share. It comes together in 10 minutes and everything gets stirred in one bowl, so easy!

This recipe makes a smaller batch that is perfect for the two of us to have for snacking or for taco night. If you’re planning to serve for a gathering, or more than 2-4 people, definitely double it! Try it on my Jackfruit Tacos!

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Easy Creamy Corn Dip

The perfect topper for tacos or scooped with your favorite chips!

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Laura Doerr


  • 2 cups corn (frozen & thawed, or fresh off the cob)
  • 1 fresh jalapeño or green pepper diced
  • 3 tbsp plain Greek yogurt
  • 2 tbsp lime juice
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 cup crumbled queso fresco or cotija cheese
  • Salt and pepper
  • Fresh chopped parsley or cilantro optional for garnish


  1. In a medium bowl stir all ingredients together until well combined. Chill if desired, but can be served immediately. Great on chicken tacos, nachos, taco salad, or scooped with your favorite tortilla chips.

Recipe Notes

If fresh sweet corn is in season definitely use that. It would be really delicious if you grilled the corn first. When out of season I use frozen (thawed) corn.

Like any dip, the flavors combine and become stronger if it has time to chill, but it certainly can be served right away if you’re in a time pinch.

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