Cream Cheese Corn Dip
This Cream Cheese Corn Dip is a hot, cheesy corn and cream cheese dip that bakes up bubbly and disappears fast at any party. Made with frozen corn, two kinds of cheese, and simple spices, it’s ready in 35 minutes.
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This corn dip with cream cheese is one of those recipes I make for every game day and potluck because it always comes back empty. The smoked paprika and chili powder give it a depth that makes it taste like more than the sum of its parts. It’s similar to Mexican street corn dip but simpler, no cotija, no elote toppings, just a straightforward hot cheesy corn dip that everyone eats.
The one thing that matters most: shred your own cheese. Pre-shredded cheese has a coating that keeps it from melting smoothly. It’s worth the extra two minutes.
What you’ll love about this corn and cream cheese dip
Ingredients:
You’ll need the following ingredients to make this Corn and Cream Cheese Dip
Frozen corn (3 cups, thawed): The base of the dip. Fresh corn cut off the cob works great in summer. Canned corn works in a pinch, drain it well first.
Cream cheese (8 oz, softened): Full fat block cream cheese. It needs to be genuinely room temperature or it won’t stir smooth. Don’t use the spreadable kind in a tub.
Sour cream (½ cup): Adds tang and keeps the dip from being too dense. Greek yogurt can substitute.
Sharp cheddar cheese (1 cup, shredded) and mozzarella (1 cup, shredded): Shred your own. Pre-shredded has a coating that prevents smooth melting. Pepper jack can replace the cheddar for more heat.
Butter (2 tablespoons): For sautéing the vegetables.
Red bell pepper (½, diced) and red onion (¼ cup, finely chopped): Add color and sweetness. Any color bell pepper works.
Garlic (2 cloves, minced): Goes in with the vegetables.
Smoked paprika (½ tsp), chili powder (½ tsp), salt (1 tsp), black pepper (½ tsp): The spice blend. The smoked paprika is what gives this its depth, don’t skip it.
How to Make Cream Cheese Corn Dip
Step 1: Preheat oven to 350°F. Lightly grease a 9-inch baking dish.
Step 2: In a large skillet over medium heat melt the butter. Add the corn, bell pepper, red onion, and garlic. Cook 5 to 7 minutes until the vegetables are softened.
Step 3: Reduce heat to low. Add the cream cheese and sour cream. Stir continuously until the cream cheese is melted and the mixture is smooth.
Step 4: Remove from heat. Stir in the cheddar, mozzarella, chili powder, smoked paprika, salt, and pepper until well combined.
Step 5: Transfer to the prepared baking dish. Bake 20 minutes until hot and bubbly.
Step 6: Garnish with chopped cilantro or green onions if desired. Serve immediately with tortilla chips.
Pro Tip!
Make the whole dip through Step 4, cover, and refrigerate up to 24 hours before baking. Pull it out while the oven preheats and bake as directed. It’s perfect for parties when you don’t want to be in the kitchen when guests arrive.
How Long Does This Corn Dip Keep?
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave stirring every 30 seconds, or on the stovetop over low heat with a splash of milk to loosen.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Add to Cream Cheese Corn Dip?
Diced jalapeños or green chiles stirred in before baking add heat without changing the texture. A squeeze of lime juice on top right before serving brightens the whole dish.
Rotel tomatoes stirred in is a popular variation that makes it closer to crack corn dip. Just drain them well first or the dip gets watery.
Pepper jack cheese in place of the cheddar adds heat. A Mexican blend works well too. Some people top it with crumbled cotija and fresh cilantro after baking for a street corn style finish.
Fresh or canned corn both work in place of frozen, drain canned corn well. Any color bell pepper can replace the red. Green chiles can replace the bell pepper for a spicier version.
Questions About This Corn Dip Recipe
Can I make this dip ahead of time? Yes. Assemble completely through Step 4, cover, and refrigerate for up to 24 hours. Bake right before serving.
What can I do if the dip is too thick? Stir in a little milk or chicken broth until it reaches the consistency you want.
Can I make this in a slow cooker? Yes. Combine all ingredients in the slow cooker and cook on low for 2 to 3 hours, stirring occasionally, until melted and combined.
Is this a hot or cold dip? This is a hot dip. It’s meant to be served warm straight from the oven. It can be eaten cold but the texture is much better hot.
What Goes Well With Cream Cheese Corn Dip?
Tortilla chips are the obvious choice. Crackers, sliced garlic bread, or fresh veggies all work too. It also doubles as a side dish! We’ve served it with pork chops, chicken breasts, and BBQ chicken.
Cream Cheese Corn Dip
Ingredients
- 2 tablespoons unsalted butter
- 3 cups frozen corn thawed
- 1/2 red bell pepper diced
- 1/4 cup red onion finely chopped
- 2 cloves garlic minced
- 1 (8 ounces) cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 black pepper
- Chopped green onions or cilantro for garnish
- Tortilla chips,crackers, or sliced baguette for serving
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the thawed corn, diced red bell pepper, red onion, and garlic. Cook for about 5-7 minutes until the vegetables are softened.2 tablespoons unsalted butter,3 cups frozen corn,1/2 red bell pepper,1/4 cup red onion,2 cloves garlic.
- Reduce the heat to low. Add the softened cream cheese and sour cream to the skillet. Stir continuously until the cream cheese is melted and the mixture is smooth.1 (8 ounces) cream cheese,1/2 cup sour cream.
- Remove the skillet from the heat. Stir in the shredded cheddar cheese, mozzarella cheese, chili powder, smoked paprika, salt, and pepper. Mix until all the ingredients are well combined.1 cup shredded sharp cheddar cheese,1 cup shredded mozzarella cheese,1 teaspoon salt,1/2 teaspoon chili powder,1/2 teaspoon smoked paprika,1/2 black pepper.
- Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 20 minutes, or until the dip is hot and bubbly.
- Garnish with chopped fresh cilantro or green onions, optional.Chopped green onions or cilantro for garnish,Tortilla chips,crackers, or sliced baguette for serving.
Notes
Nutrition
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Tried this recipe today and you are right, it is highly addictive! My daughters ate it all, so I had to make it again. Ha!
I would leave this more than 5 stars if I could! This dip was so good, I brought it to my book club and all the ladies devoured it. They asked me to make it for next week also.
Good recipe, we all enjoyed it, no leftovers!