Easy Corn Dip with Cream Cheese (Hot or Cold)

🌽Ingredients

See the recipe card at the bottom of the post for the complete list of ingredients and exact amounts.

• Cream cheese. Use softened cream cheese so it blends easily with the rest of the ingredients. For best flavor and texture, use a brick of full-fat cream cheese. 
• Sour cream. Sour cream makes the cream cheese even creamier and adds a little tang to the dip. 
• Corn kernels. Use fresh, canned, or frozen corn. I used fire-roasted canned corn.  
• Diced green chilies. Go mild or hot, according to your tastes. 
• Shredded cheddar cheese. I like the bold flavor of sharp cheddar cheese, but mild cheddar also works well. 

🧀Variations

• Cheese: Swap the cheddar for Pepper Jack, Colby Jack, or Monterey Jack cheese. Add a little Parmesan for extra flavor.
• Add-ins: Replace some of the corn with black beans, or stir in crumbled bacon or leftover rotisserie chicken. 
• Tomatoes: Mix in diced tomatoes, Rotel tomatoes, or a spoonful of salsa for extra zip.
• Seasonings & heat: Adjust the spice level with cayenne, cumin, chipotle powder, or use taco seasoning instead of individual spices.
• Finishing touches: Try chives, red onion, or fresh herbs, and add a squeeze of lime juice to brighten everything up.

🥣How to Make Corn Dip with Cream Cheese

Step 1. In a large mixing bowl, beat the cream cheese, sour cream, chili powder, garlic powder, salt, and pepper together with a mixer until smooth and creamy. 

Step 2. Add the corn, roasted chilis, shredded cheddar cheese, and green onions. Stir until combined. 

For cold corn dip: Cover with plastic wrap and chill for 1-2 hours before serving. 

For hot corn dip: Place in a greased baking dish, top with 1 cup of shredded cheddar cheese, and bake at 350 for 25-30 minutes until hot and bubbly. 

Serve. Top corn dip with cream cheese with more corn, green onions, fresh jalapeno slices, and hot sauce. Serve with Scoops corn chips, tortilla chips, pita chips, or veggie chips. 

✅Expert Tips

• Use softened cream cheese so the dip blends smoothly without lumps.
• Taste and adjust the seasoning before serving. A little extra salt, chili powder, or hot sauce goes a long way.
• Drain the corn and green chiles well to keep the dip thick and creamy.
• Chill for 1-2 hours if serving cold to let the flavors meld and the dip firm up.

🌮Serving Suggestions

• Serve as a classic dip with tortilla chips, corn chips, crackers, baguette slices, and fresh veggies. 
• Spoon cream cheese corn dip over nachos, baked potatoes, or tacos for an easy upgrade.
• Spread into flour tortillas, roll up, and slice for quick pinwheels or wraps.
• Use as a filling for lettuce cups or stuff into mini tortillas for bite-sized appetizers.
• Pair as a creamy side with grilled chicken, burgers, or brats.

🎁Make Ahead, Storage & Reheating

• Make ahead. Prepare the dip and store it covered in the refrigerator. When ready to serve, enjoy it cold or add cheese and bake until hot and bubbly. If baking, let it sit at room temperature for 15-20 minutes before putting it in the oven so it heats evenly and avoids thermal shock to your bakeware.
• Storage. Store leftover cream cheese corn dip in an airtight container in the refrigerator for 3-4 days. 
• Reheat. Microwave: Reheat cream cheese corn dip in the microwave in 30-second increments until warmed through. Oven: Cover with aluminum foil and reheat in a 350-degree oven until heated through, 15-25 minutes. 

❓FAQs

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