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Creamed Corn Dip

Generally, when you think of creamed corn, you think of hot soup or pudding. But this version opens up another possibility: dip. Made with fresh parsley and caramelized onions, it's served cold with crisp vegetables or baguette toasts - a lovely way to start a holiday party.
  • Level: Easy
  • Total: 1 hr 25 min (includes chilling time)
  • Active: 20 min
  • Yield: 3 cups (8 to 10 servings)
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2 tablespoons olive oil

1/2 cup sliced onions

Kosher salt

2 cups frozen corn

1 clove garlic, chopped

1 cup sour cream

1/4 cup mayonnaise

1/3 cup fresh parsley, finely chopped

2 teaspoons grated Parmesan

Freshly ground black pepper

Melba toasts, baguette toasts or celery sticks, for serving


  1. Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, and cook until soft and just starting to brown, about 4 minutes. Add the corn, and cook, stirring, until heated through and starting to turn golden, about 3 minutes. Add the remaining 1 tablespoon oil and the garlic, and cook until fragrant, about 2 minutes. Set aside 1/2 cup of the vegetable mixture. Transfer the rest to a food processor, add 1/4 cup water and process until mostly creamy with a little texture.
  2. In a medium bowl, combine the sour cream, mayonnaise, parsley, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pureed vegetables and the reserved mixture, and stir to combine. Refrigerate, covered, for at least 1 hour up to 3 days before serving. Serve chilled, with dippers.

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