Name: Creamy Chipotle Corn Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 corn cobs (kernels cut off cobs (about 2.5 cups)); ¼ red onion (diced); 1 jalapeño (seeded & minced); 1 tsp chili powder; 1 tsp sea salt; 2 tbsp neutral oil; 1 ½ tbsp lime juice (divided (about 1 to 2 limes)); ½ cup mayonnaise; ½ cup sour cream; 1 chipotle pepper in adobo; 1 tbsp adobo sauce (from chipotle chilies in adobo); ¾ cup cilantro (chopped); ½ cup queso fresco (crumbled)

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This Creamy Chipotle Corn Dip is bold, creamy, no-fuss, and tastes like summer in a bowl. With sweet corn, smoky chipotles, creamy queso fresco, and no oven required, it’s perfect for backyard hangouts, BBQs, and anyone who believes dips are a food group.

Why You’ll Love This Recipe

No baking required. You only need a stove, a food processor, and 15 minutes of cook time to make this dip. No hot oven temperatures or hard labor required.
Smoky, fresh, creamy, with just the right amount of heat. The slight heat of the smoky chipotles is balanced by the fresh corn, lime, and cilantro, and the creamy queso fresco and sour cream.
Great for BBQs, parties, or solitary snacking. You can absolutely share this dip with friends and family. OR you can hog it to yourself. The choice is yours.
Beginner friendly. With only a few simple steps, this recipe is perfect for anyone who’s just getting started in their cooking journey. It’s an easy dip with huge flavor payoff.
Easily customizable. If you’re like us, then you love a customizable recipe. To customize this one, you can change up the heat level, add more veggies to the mixture (poblano peppers, perhaps), add some more spices, etc.

A bowl filled with creamy chipotle corn dip, with a couple of tortilla chips placed into the dip. A corn cob rests in the background.

Ingredients in Creamy Chipotle Corn Dip

Corn – fresh corn is best because it has the most flavor.
Onion – we prefer the color and sharp flavor of red onions here, but feel free to use yellow, white, or sweet.
Jalapeño – this adds mild heat. If you want it more spicy, leave the seeds and ribs in. Less spicy, use half a pepper.
Queso fresco – the mild creaminess and salty flavor add depth. You can find this in most large grocery stores, but if not, you can substitute it with ricotta cheese mixed with a little salt. (Don’t use feta, which is often recommended. It won’t taste right.)
Mayo + sour cream – these provide the creamy base of the dip.
Chipotles in adobo – for smoky flavor and mild heat. Use more or less depending on your preference. You can find these in the international foods section of major grocery stores. (Here are some ideas for how to use up any extra chipotles.)
Cilantro – for fresh herby notes.
Lime – a little acidity helps balance out the sweetness of the corn.
Spices – we keep it simple with chili powder and salt.

How to Make Creamy Chipotle Corn Dip

STEP 1: Sauté the corn and veg. Heat some oil in a pan over medium heat. Add the corn, red onion, jalapeño, chili powder, and salt and cook until the corn is golden brown, about 10 minutes. Remove the corn mixture from the heat and mix in ½ tbsp lime juice.

STEP 2: Make the creamy base. Add the mayonnaise, sour cream, chipotle pepper, adobo sauce, ½ cup of the cooked corn mixture, and 1 tbsp lime juice to a food processor and blend until smooth.

STEP 3: Mix it up. In a bowl, combine the blended mixture with the remaining cooked corn (reserve a tablespoon or 2 for garnish), all of the cilantro, and queso fresco.

A grid of 6 pictures showing the different steps for mixing together the creamy chipotle corn dip.

STEP 4: Top and serve. Garnish the dip with extra cilantro, the reserved corn, extra queso fresco, and a lime wedge. Serve with your favorite tortilla chips.

Serving Ideas – Have Fun with It!

We love eating this as a dip with chips, but who’s to say that you can’t enjoy this dip in a different way? Here are some alternatives:

Spoon it onto tacos or nachos.
Enjoy it as a side for grilled meats or burgers (or top those burgers with it…we’ll be doing this soon)!
Inside a quesadilla (yep, gonna try this too).

Tips & Variations

Use fresh corn for the most flavor. Fresh seasonal corn has such a great summery sweet flavor. But if you don’t have access to fresh corn, you could try this dip with frozen. We haven’t done that yet, so if you do, let us know how it turns out in the comments!
Add black beans or extra peppers for more texture. If you want an added dose of protein, mix in some black beans at the end! You could also add poblano peppers to the sauteed corn mixture for additional flavor.
Can be prepped and partially made ahead. Short on time? Prep the corn and veggies the night before. You can even saute them and then store them in an airtight container in the fridge until you’re ready to make the dip. This dip tastes and looks best fresh, but it can be stored up to 3 days in the fridge.
Make it spicier with extra chipotle or jalapeños. If you love spice, go ahead and add more chipotles to the blended mixture, or sauté some extra jalapeños with the corn.
Don’t skip the lime. The lime is crucial for balance and those perfect summer vibes. If you don’t have a lime, a lemon might work but it might be a little sweeter overall.