Corn Dip with Cream Cheese is a fast and easy creamy dip recipe loaded with corn, green chiles, cheddar cheese, and green onions. Delicious served hot or cold, it's a great appetizer for parties, game day, or anytime.
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This easy cream cheese corn dip recipe is an insanely delicious appetizer recipe.
The zesty combo of flavors from the sweet corn, green chilis, fresh green onions, and shredded cheddar cheese in the seasoned cream cheese is out of this world.
And it's so easy to make with simple ingredients. The only hard part is deciding whether to make it hot or cold.
Cold Cream Cheese Corn Dip
Cold, creamy corn dip is perfect for summer parties or to have on hand for a quick and easy snack.
To make it cold, just stir everything together, pop it in the fridge to chill, and enjoy. It's that easy.
It's cool and refreshing and an easy appetizer to make ahead of time for your next party.
Easy Hot Corn Dip Recipe
It's pretty hard to resist a bubbling hot pan of cheesy corn dip.
So when it's a hot cream cheese corn dip you crave, well, easy enough.
Just make the recipe as instructed and add shredded cheddar cheese on top. Bake until warmed through and the cheese is melted and gooey.
Try these easy appetizer dips next: Crab Spinach Artichoke Dip, Taco Dip with Ground Beef. and Cucumber Pico de Gallo.
Why You'll Love This Recipe
- Crowd-pleasing appetizer with simple ingredients
- Delicious party dip recipe you can serve hot or cold
- Versatile recipe that's easy to adapt to your tastes
Ingredients
Cream cheese. Soften the cream cheese at room temperature for 30 minutes or so until it's soft enough to easily blend with the rest of the ingredients.
Sour cream. A little bit of sour cream softens the texture of the cream cheese and adds a little tang.
Chili powder. Chili powder is a spice blend made from ground red chili peppers and other spices like cumin, paprika, oregano, garlic powder, onion powder, and salt. It adds earthy flavor and mild heat.
Corn kernels. I use fire-roasted canned corn, but you can use regular canned corn, Southwest corn or Mexicorn, frozen (thawed) corn, or plain or charred fresh corn. Whatever you have and enjoy.
Diced green chilies. Go mild or hot, according to your tastes.
Shredded cheddar cheese. I prefer the bolder flavor sharp cheddar cheese, but mild cheddar also works well.
Variations
Cheese. Many types of cheeses will work well in this corn dip like pepper Jack, colby-Jack, or Monterey jack cheese. A little Parmesan cheese would also be a great addition.
Black beans. Substitute one cup of corn with one cup of black beans.
Bacon bits. Bacon and corn are a perfect combination -- use crumbled bacon bits to add salty flavor to the dip and as a crunchy topping.
Tomatoes. Stir in diced tomatoes, a can of Rotel tomatoes with chilis, or salsa.
Spices. Add a dash of cayenne pepper, paprika, cumin, or ground chipotle chili pepper, or substitute the chili powder and garlic powder with taco seasoning.
Onions. Chives, shallots, or red onion are great substitutes for green onions.
Greek yogurt. You can use full fat plain Greek yogurt instead of sour cream.
Herbs. Add bright, herbaceous flavor with chopped fresh cilantro or parsley.
Lime juice. Add a squeeze of fresh lime juice to brighten the flavors.
How to Make Corn Dip with Cream Cheese
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.
Add the corn, roasted chilis, shredded cheddar cheese, and green onions. Stir until combined.
To serve cold: Cover with plastic wrap and chill for 1-2 hours before serving.
To serve hot: 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.
Top with more corn, green onions, sliced jalapenos, and hot sauce. Serve with Scoops corn chips, tortilla chips, pita chips, or veggie chips.
Make Ahead
Cream cheese corn dip is a great option to make ahead of time.
Stir everything together and store it covered in the refrigerator until it's time to serve cold or bake in a casserole dish.
Storage
Store leftover 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.
Success Tips
- Use softened cream cheese so it will blend together more smoothly and without lumps.
- Taste the cream cheese mixture and adjust the seasoning to your preferences.
- Chill cold corn dip for 1-2 hours before serving to firm it up and give the flavors time to meld.
FAQs
Yes, canned corn can be used in cream cheese corn dip. Fresh or frozen corn can also be used for a slightly crunchier texture.
Yes, cream cheese corn dip can be prepared in advance. Assemble the dip and refrigerate it, covered, for a few hours or overnight. When you're ready to serve, bake it until heated through or enjoy it chilled.
Cream cheese corn dip pairs well with various dippers such as tortilla chips, pretzels, crackers, baguette slices, or fresh-cut vegetables like celery sticks, carrot sticks, or bell pepper strips.
Cream cheese corn dip can be served either hot or cold, depending on your preference. Baking it in the oven will result in a hot and bubbly dip, while refrigerating it will keep it cool and refreshing.
Stuff I Use
Cholula Hot Sauce adds a spicy but not-too-hot kick.
More Easy Recipes
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Easy Corn Dip with Cream Cheese
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- salt and pepper
- 2 cans regular or fire-roasted corn, drained (14.75-15.25 oz. cans) or 3 cups fresh or frozen corn
- 1 4 oz. can diced green chiles, drained
- 1 cup shredded cheddar cheese plus 1 cup if making hot corn dip
- ⅓ cup green onions, sliced
- hot sauce, sliced jalapeno, corn, and green onions, for serving
Instructions
- Beat the cream cheese, sour cream, chili powder, garlic powder, salt, and pepper together with a mixer until smooth and creamy.
- Add the corn, roasted chilis, shredded cheddar cheese, and green onions. Stir until combined.
- To serve cold: Cover with plastic wrap and chill for 1-2 hours before serving. To serve hot: 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.
- Top with more corn, green onions, sliced jalapenos, and hot sauce. Serve with tortilla chips, crackers, or vegetable slices.
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