This Corn Dip with Cream Cheese recipe is the kind of party dip that disappears far before the chips do! It’s so creamy, and cheesy, and just loaded with sweet corn, jalapeno, and line for a dip that’s ready in just 15 minutes!
Love a delicious dip recipe? You need to try our Vegetarian Buffalo Bean Dip as well as my Cream Cheese Taco Dip and my Whipped Ricotta Cheese Dip!
Why you’ll love this simple party dip!
You absolutely need this dip at your next party! it’s so simple to make and something that’s a little different than the usual party dips. Personally I prefer this dip hot and bubbly but it’s also great cold which makes it great as a make ahead recipe!
Ready in just 15 minutes – the cold version requires NO cooking and is ready so fast. That being said, I really love the baked version which requires the same amount of prep time!
Can be served cold OR hot – same mix and prep time either way so it works for a summer cookout OR a colder weather game day.
Budget-friendly – you can use frozen or canned corn for an easy year round dip. The rest of the ingredients are fridge + panty staples.
Hearty and so satisfying – the cream cheese and cheddar cheese base make this more filling than a typical chip dip!
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Cream cheese – you want this to be softened so that the base of the recipes beats up smooth with little to no lumps in it. Neufchatel or creme fraîche works too.
Sour cream – this adds tang and lightens the base of the dip. Use plain Greek yogurt for a healthier swap.
Mayonnaise – this makes the dip extra silky with a little tang. If you’re not a huge mayo fan, you can simply use more sour cream or Greek yogurt.
Corn – you can use fresh corn, frozen and thawed corn, or even canned corn. Typically I use canned corn because of how easy it is but a little fresh corn mixed in is also delicious. Be sure to pat the corn dry so that the dip stays thick.
Cheddar cheese – I prefer this to be freshly shredded as it melts better and tastes shaper than the pre-shredded stuff. Half of the cheese goes in the dip while the other half goes on top. Other kinds of cheese work as well such as mozzarella or pepper jack.
Red bell pepper – this adds sweetness, crunch, and a nice bit of color to the dip. Orange or yellow bell pepper also work well.
Jalapeno – remove the seeds and ribs for a more mild heat. Alternatively, you can skip the jalapeños for a kid-friendly version.
Green onions – these are great for a fresh and mild bite.
Chili powder + garlic powder – the simple spice combo that makes the dip taste like more than just cream cheese.
Lime juice – brightens the dip up.
Cilantro – this is an optional garnish that I really love! You can skip it or swap for parsley as desired.
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Make the creamy base – in a large bowl, beat the cream cheese, sour cream, and mayo until smooth.
Stir in the corn and add ins – add in the corn kernels, half of the cheese, bell pepper, jalapeno, green onions, spices, and lime juice. Mix until it’s well combined.
Put in a serving dish – transfer the mixture to a serving bowl/ dish and spread into an even layer.
Top with cheese and bake – sprinkle the remaining cheese on top. If serving cold, cover the dip and place in the fridge for at least 30 minutes.
If serving hot, bake for about 25 minutes until it’s browned and bubbly on top.
Garnish and enjoy with your favorite veggie, cracker, or tortilla chips!
Recipe Tips
Soften the cream cheese completely – this makes the difference between a smooth base for the dip and a lumpy one.
Pat the corn dry – frozen and canned corn can hold a lot of extra moisture that can thin out the dip unnecessarily.
De-seed the jalapeno – leave the seeds in if you would prefer it spicier.
Don’t skip the chill time if serving cold – if you’re serving it cold, 30 minutes is all you need for the flavors to meld together and the dip to firm up for scooping.
Garnish right before serving – fresh cilantro and green onions look and taste their best if you put them on right before serving the dip.
Don’t use pre-shredded cheese – hand shredded cheese melts more smoothly and has better flavor than the bagged kind anyways.
Frequently Asked Questions
Yes, you can mix it up to a day ahead and keep it covered in the fridge. Add the cilantro and any extra green onion right before serving.
Either! Serve it cold for a quick, no-cook dip, or bake it for a warm, bubbly version. The notes above walk through both.
Remove the seeds and ribs from the jalapeno, or leave the jalapeno out entirely. The chili powder is mild on its own.
They share flavors like corn, lime, and chili powder, but this version is creamier, with a cream cheese and cheddar base instead of cotija. For a more traditional twist, sprinkle cotija on top.
Cream Cheese Corn Dip
Ingredients
Instructions
Notes
Storage– Refrigerate leftovers (cold or baked) in an airtight container for up to 4 days.
Nutrition
The post Cream Cheese Corn Dip (Hot or Cold!) appeared first on Food with Feeling.