Corn Dip with Cream Cheese is a warm, cheesy, and ultra-creamy dip that’s guaranteed to disappear fast at any party or gathering. Sweet corn is combined with tangy cream cheese, melty shredded cheese, and flavorful seasonings to create a rich, satisfying dip that can be served hot or cold. Whether you’re scooping it with chips or spooning it onto tacos or burgers, this dip is a crowd-pleasing favorite.
Why You’ll Love This Recipe
- Ultra creamy and cheesy
- Quick and easy to make in one bowl or skillet
- Perfect for game days, BBQs, or potlucks
- Can be made ahead and reheated
- Versatile—serve warm or chilled
- Made with pantry staples
- Customizable with add-ins like bacon or jalapeños
- Naturally gluten-free
- Always a hit at parties
- Comfort food at its best
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Sour cream or mayonnaise
- Canned corn (drained) or frozen corn (thawed)
- Shredded cheddar cheese
- Jalapeños (optional for heat)
- Garlic powder
- Onion powder
- Salt and pepper
- Green onions or chives for garnish
Optional additions: cooked bacon bits, diced bell peppers, hot sauce, or shredded pepper jack cheese
directions
- Preheat your oven to 375°F (190°C) if baking.
- In a mixing bowl, combine softened cream cheese, sour cream (or mayo), garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Stir in the corn, shredded cheese, jalapeños, and any desired extras (like bacon or bell peppers).
- Transfer the mixture to an oven-safe baking dish or skillet and spread evenly.
- Bake for 2025 minutes, or until hot and bubbly.
- Optionally, broil for 23 minutes at the end for a golden top.
- Garnish with green onions or chives and serve warm with tortilla chips, crackers, or veggies.
Note: If serving cold, skip baking—just mix, chill, and serve.
Servings and timing
- Servings: 68 as an appetizer
- Prep Time: 10 minutes
- Cook Time: 2025 minutes
- Total Time: 3035 minutes
Variations
- Spicy Version: Add more jalapeños, hot sauce, or use pepper jack cheese
- Cold Dip: Mix all ingredients and refrigerate for at least 1 hour before serving
- Meaty Add-in: Stir in cooked crumbled bacon, ground sausage, or shredded chicken
- Tex-Mex Style: Add taco seasoning, black beans, or diced tomatoes
- Vegan Option: Use dairy-free cream cheese and cheese alternatives
- Grilled Corn: For added flavor, use grilled or roasted corn instead of canned
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
- Microwave individual portions for 3060 seconds
- Or reheat the whole dish in a 300°F (150°C) oven for 1015 minutes until warmed through
Not recommended for freezing, as the texture may change.
FAQs
Can I use fresh corn instead of canned?
Yes! Use about 1 ½ cups of cooked fresh corn kernels—grilled or sautéed corn adds extra flavor.
Can I make corn dip ahead of time?
Absolutely. Prepare everything, cover, and refrigerate until ready to bake or serve.
Is this dip served hot or cold?
It can be served either way, but it’s especially delicious when warm and bubbly.
Can I use frozen corn?
Yes, just make sure to thaw and drain it before adding to the mixture.
How spicy is it?
It’s mild as written, but you can adjust the heat with jalapeños, chili flakes, or hot sauce.
What should I serve with corn dip?
Tortilla chips, crackers, toasted baguette slices, or fresh veggie sticks all work great.
Can I make this dip in a slow cooker?
Yes! Mix everything and cook on low for 12 hours, stirring occasionally.
Is it gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check labels on any packaged products.
Can I use a different cheese?
Cheddar is classic, but Monterey Jack, pepper jack, or a Mexican blend all work well.
How do I prevent the dip from getting too runny?
Drain canned corn thoroughly and avoid overbaking to maintain a creamy texture.
Conclusion
Corn Dip with Cream Cheese is the ultimate appetizer that brings comfort and flavor in every scoop. Easy to whip up and even easier to devour, this dip is rich, cheesy, and full of sweet corn goodness. Customize it with your favorite add-ins and bring it to your next gathering—just don’t expect leftovers!
Description
This creamy corn dip with cream cheese is packed with flavor and comes together fast. It’s made with sweet corn, cream cheese, shredded cheese, and just the right amount of spice. Serve it warm with tortilla chips or veggies, and watch it disappear in no time!
Oven-Baked Version:
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Preheat oven to 375°F (190°C).
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In a large bowl, mix together cream cheese, sour cream, cheddar, Monterey Jack, green chiles, garlic powder, onion powder, paprika, salt, and pepper until smooth.
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Fold in the corn, green onions, and cilantro (if using).
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Transfer to a greased 8×8 baking dish.
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Bake for 2025 minutes, or until hot and bubbly.
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Garnish with extra green onions or cilantro. Serve warm with tortilla chips.
Stovetop Version:
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Melt butter in a large skillet over medium heat.
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Add corn and cook for 34 minutes, just to warm and slightly char it.
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Lower heat, then stir in cream cheese, sour cream, and spices.
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Once creamy, add cheeses and stir until melted.
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Mix in green chiles, green onions, and cilantro. Serve warm right from the skillet.
Notes
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Add cooked crumbled bacon or jalapeños for a spicy twist.
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You can use fresh corn off the cob during summer months for extra flavor.
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Store leftovers in an airtight container and reheat gently before serving.
