10 Minute Chilled Sweet Corn Dip (no mayo)

ByHeather Bilyeu
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This simple corn dip is the ultimate summer appetizer! Made in just one bowl with 8 ingredients, served cold, and no cooking required. This dip is made without any mayo or sour cream and can be tossed together in 10 minutes with just some chopping. Serve with crunchy tortilla chips for the perfect fresh Southern snack to enjoy on the back porch or by the pool!

Several white bowls filled with corn salad and tortilla chips are arranged on a bright orange background, creating a colorful and appetizing display.

Y'all, this corn dip - she's good! To go along with my new summer cold dip series, I knew I wanted to create a savory dip that was fresh. Of course, we all love a cheesy, creamy situation - like the dill pickle dip, which is my current obsession. But I wanted something a little lighter and fresher.

Enter sweet corn dip into the chat.

No cooking - just chopping a couple of veggies. Tossed with lime juice and honey for a little zing and sweetness. And crumbled cojita cheese for the "cheesy" factor, without it being too much. After testing this a couple of times, I just love the simplicity of it. The crunchy texture, and that it simply tastes like summer - let the fresh farmers market produce shine and do its thang!

A package of four husked corn cobs sits on a wooden cutting board, with a glass mixing bowl in the background on a granite kitchen countertop.
I used both yellow and white corn when creating this recipe - both were great. Just make sure it's fresh, sweet corn. Either on the cob or pre-sucked like these.
Corn kernels and cobs on a wooden cutting board next to a knife with a red handle; a glass bowl with more kernels is in the background on a granite countertop.
Cut the kernels off with a knife...
A glass bowl filled with freshly cut corn kernels sits on a wooden cutting board next to a knife, with a granite countertop and white tile backsplash in the background.
... and add to a large bowl.
A glass bowl filled with corn kernels and lime zest sits on a granite countertop. Next to it, a wooden cutting board holds sliced and squeezed limes.
Add in the juice and zest of 2 limes.
A glass bowl on a wooden cutting board contains chopped red onions, crumbled white cheese, and herbs. The bowl is on a granite countertop with a tiled backsplash in the background.
Finely dice up red onion and jalapeno, and add to the bowl with crumbled cojita cheese.
A glass bowl on a wooden cutting board contains chopped red onion, crumbled white cheese, and freshly chopped cilantro, ready to be mixed. The background shows a granite countertop.
Add in the minced cilantro...
A glass bowl of corn salad with a wooden spoon sits on a cutting board, next to a container labeled SALT, a small honey bottle, and a knife with a red handle on a granite countertop.
...honey, and salt. Give a good toss, then serve - or chill for 30 minutes for even better flavor!
Three bowls of corn salad with diced red onion and herbs are arranged on a colorful, geometric background. Tortilla chips and a green jalapeño pepper are also on the table, with chips scattered around.
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Three bowls of corn salad with chopped red onion and herbs on a colorful orange and green surface, surrounded by tortilla chips and a jalapeño pepper.

10 Minute Chilled Sweet Corn Dip (no mayo)

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Description

This simple corn dip is the ultimate summer appetizer! Made in just one bowl with 8 ingredients, served cold, and no cooking required. This dip is made without any mayo or sour cream and can be tossed together in 10 minutes with just some chopping. Serve with crunchy tortilla chips for the perfect fresh Southern snack to enjoy on the back porch or by the pool!

Ingredients

Scale
  • 4 ears fresh sweet corn - kernels removed from the cob
  • ½ medium red onion - finely diced
  • 1 jalapeño - finely diced and seeds removed
  • 5 ounces cotija cheese - crumbled
  • ½ bunch cilantro - chopped
  • Zest and juice of 2 limes
  • 1 teaspoon honey
  • ½ teaspoon salt

Instructions

  1. Cut the corn kernels off the cob and add to a large bowl.
  2. Add the red onion, jalapeño, cotija cheese, cilantro, lime zest, lime juice, honey, and salt.
  3. Stir until everything is evenly combined. 
  4. Serve immediately or cover and refrigerate for 30 minutes for the best flavor. Served chilled with your favorite tortilla chips.

Notes

  • Store leftovers in the fridge for 2-3 days.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer, Appetizer - Cold Dip
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: ¼ cup
  • Calories: 148
  • Sugar: 6.6 g
  • Sodium: 405.9 mg
  • Fat: 6.3 g
  • Carbohydrates: 20.7 g
  • Fiber: 1.9 g
  • Protein: 6.2 g
  • Cholesterol: 17.7 mg

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