Creamy Corn Salsa – Easy, Crowd-Pleasing & Delicious Dip

Some recipes just show up and steal the spotlight at every party—and this Creamy Corn Salsa is one of those. I first made it on a whim for a backyard barbecue, and I swear, it barely made it 15 minutes on the table. Creamy, cheesy, crunchy, with just the right kick… it’s the dip that disappears fast and gets asked about even faster.

Why You’ll Love This Creamy Corn Salsa

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Creamy Corn Salsa (aka Fiesta Corn Salsa) brings together the best parts of a great dip—sweet corn, zesty seasonings, tangy creaminess, and a little crunch from onions and peppers. It’s a no-cook, mix-and-go kind of dish that’s perfect when you need something fast but flavorful. Whether you’re feeding a crowd or just craving something snacky, this recipe delivers every single time. Plus, it’s fridge-friendly, so you can make it ahead and let those bold flavors mingle.

Ingredients You’ll Need

Here’s what makes this dip a must-have:

• 2 (15.5-oz) cans Fiesta Corn (Mexicorn) – be sure to drain well
• 1 cup sour cream – or swap with Greek yogurt for a tangy twist
• 1/2 cup mayonnaise – adds richness
• 1 tsp cumin – brings a warm, earthy flavor
• 1/2 tsp garlic powder – for depth
• 1/2 tsp salt – adjust to taste
• 2 cups finely shredded cheese – Mexican blend is perfect, but cheddar or pepper jack work too
• 1 cup diced red onion – adds crunch and color
• 1/2 cup chopped cilantro – fresh and citrusy

Optional Mix-ins:

• Diced jalapeños for heat
• Chopped bell peppers for extra crunch
• A dash of hot sauce for a spicy edge
• Swap sour cream for a mayo-yogurt blend if you like it lighter
• Use frozen or fresh corn, fully cooked and drained, if you prefer over canned

How to Make Creamy Corn Salsa

Step-by-Step Instructions

1. Drain the corn thoroughly—excess liquid will make your dip watery. Pat dry with paper towels for best results.
2. In a large mixing bowl, stir together sour cream, mayo, cumin, garlic powder, and salt until smooth.
3. Add shredded cheese, red onion, and chopped cilantro, mixing gently.
4. Fold in the drained corn, being careful not to crush it.
5. Cover and refrigerate for at least 30 minutes (though 2 hours is better!) to let flavors come together.

Tips for Best Flavor & Texture

• Use pre-shredded cheese—it releases less moisture, keeping the dip thick.
• Chop ingredients finely so every bite has that perfect mix.
• Customize the heat with jalapeños, hot sauce, or chili flakes.
• For gatherings, make it a few hours in advance—it just gets better in the fridge.

Serving Suggestions

Scoop it up with tortilla chips, corn chips, or even pita crisps.
Add a dollop to tacos, grilled meats, or baked potatoes.
Stuff it into wraps or layered salads for a creamy, zesty surprise.

And if you’re into bold pairings, serve this alongside our Black Bean and Corn Salsa for a flavor-packed duo, or try our Mexican Street Corn Salad with bold seasoning to keep the corn love going strong.

Make-Ahead and Storage Tips

• This salsa tastes even better after a few hours in the fridge
• Store it in an airtight container for up to 3–4 days
• Give it a quick stir before serving—some separation is totally normal

Frequently Asked Questions (FAQ)

Final Thoughts

Creamy Corn Salsa is that rare mix of ridiculously easy and seriously addictive. It’s perfect for parties, but just as good for movie nights or casual snacks. This recipe is a keeper—quick, reliable, and absolutely crammed with flavor. I’d love to hear how you make it your own—add a spicy kick? Go all veggie? Tag me or share it at your next get-together!

And for a sweet and spicy twist, you’ve got to check out our Canned Peach Salsa—it’s another party favorite.

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