Easy family or party snacks are the best but when it’s a dip, like this tuna and corn dip, served with crackers it’s even better.
This tuna and corn dip is just a slight deviation from our tina salad but you’ll be surprised at the difference in flavour. That corn just takes the tuna in a completely different direction. It’s like a pop of freshness in this dish.
I like to eat this on its own as a snack but it really is delicious on a cracker. It also makes for a pretty appetizer. Add it on the side of our corn and jalapeno dip and spinach and artichoke dip and you’ll have yourself an amazing dip buffet.
Preparing Tuna and Corn Dip
Ingredients
Tuna: Tuna is a large fish that lives in saltwater with over 15 species in existence. There are two main kinds of tuna that are most commonly found in grocery stores in North America, white tuna and light tuna. White tuna is albacore tuna. Light tuna is made from smaller tuna fish like skipjack, tongol, and sometimes yellowtail. White tuna has a higher level of Omega-3s than light tuna, and any tuna packed in water will have more than its equivalent packed in oil.
Corn: Corn is a cereal grain that has been domesticated for thousands of years. It is a starchy vegetable that grows on stalks that produce ears covered in light yellow kernels. Canned corn is ideal for this recipe because it is already cooked and ready to go without compromising on flavour.
Onion: Onion is a very common vegetable that is used both raw and cooked in food preparation. It has a sharp flavour raw that often sweetens once cooked. There are many varieties of onions, some that are milder than others. We use the common onion or yellow onion in this recipe.
Mayonnaise: Mayo is made from eggs, oil and usually vinegar or lemon. When mixing these at high speeds you will get a white creamy texture like you find in a jar on the grocery store shelves.
How to Make Corn and Tuna Dip
Don’t blink because this recipe goes by quickly. With just a few simple ingredients and no cooking, you’ll have this Corn and Tuna Dip ready in no time.
Step 1: Open the Cans
Open the can of corn and strain it. You can rinse the corn if you like.
Next, open the can of tuna and strain it as well.
TIP: Strain the corn first then portion out what you need for this recipe and package the rest to keep in the fridge. This will free up the strainer for the tuna without creating extra dishes. Since we use the whole can of tuna in this recipe it doesn’t matter if gets some corn flavour on it from the strainer.
Step 2: Make the Dip
Before combining all the ingredients you will also need to dice a small piece of onion. If you don’t have onion or don’t like it try using green onions instead.
Add ½ cup of the corn, the whole can of tuna and the remaining ingredients to a medium bowl. Stir everything together to combine well. Even if you think you’re done, stir a few more times just to make sure that the salt and pepper are well distributed.
Substitutions
Onion: You can use many different varieties of onion including sweet or Spanish onion or red onion. You can even use green onions instead if you really want a tamer flavour.
Mayonnaise: Instead of using mayo you can easily use sour cream of Greek yogurt. You may just need to add a ¼ teaspoon of sugar to balance the tartness.
Serving Tuna and Corn Dip
As with any dip, the best way to serve this is in a bowl with chips or crackers on the side.
If you would like to plate it for people note that if the corn and tuna dip sits on the crackers for too long it will make them soggy. With that said, when you put it on the crackers you can top it with fresh parsley, chives, some sprouts or fresh veggies like radishes or cucumber.
If you prefer not to serve this as a dip at all, it turns into a delicious corn and tuna salad that makes a great sandwich or wrap. Just add it to a slice of bread or tortilla wrap, top with iceberg lettuce, and tomato and you have yourself a delicious corn and tuna salad sandwich or wrap.
Lastly, you can just eat it on its own, right out of the bowl. This is actually my favourite way to enjoy this dip. I make it for lunch or snacks all the time. It’s easy to make and great to eat on the go.
Frequently Asked Questions
How do I make this tuna salad or dip dairy-free?
The easiest way to eliminate dairy from this recipe is to use avocado. That’s right! Get a ripe avocado and cut it in half. Depending on the size of your avocado you will likely just need the half. In a small bowl or a food processor mash the avocado into a paste. Add that paste to the other ingredients and mix until well combined.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Tuna and Corn Dip Recipe
Equipment
- Can opener
- Strainer
- Medium bowl
- Knife
Ingredients
- 1 can tuna
- ½ cup canned corn
- 2 tbsp onion
- 2 tbsp mayonnaise
- ⅛ tsp ground black pepper
- Pinch of salt
- 1 tbsp hemp seeds
Instructions
- First, open a can of tuna. Drain the tuna in a strainer and add it to a bowl.1 can tuna
- Next, open a can of corn and drain it. Add ½ cup to the bowl with tuna.½ cup canned corn
- Peel and dice the onion and add it to the bowl with the other ingredients.2 tbsp onion
- Now, make the dressing. Add the mayonnaise, salt and pepper to the bowl and stir well to combine.2 tbsp mayonnaise, 1/8 tsp ground black pepper, Pinch of salt
- Serve topped with hemp seeds with a side of crackers, tortilla chips or toasted pita triangles.1 tbsp hemp seeds
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