Easy Corn Dip with Cream Cheese

corn dip with cream cheese topped with corn, green onions, and jalapenos, and hot sauce in a white bowl

5 from 1 vote

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.

Prep Time10

Total Time10

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 180kcal

Author: Cara Lanz

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.
Cold corn dip: Cover with plastic wrap and chill for 1-2 hours before serving.
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.
Top with more corn, green onions, sliced jalapenos, and hot sauce. Serve with tortilla chips, crackers, or vegetable slices.

Notes

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.
Slow cooker: Add all ingredients to a slow cooker and cook on low for 1½–2 hours, stirring occasionally, until melted and creamy. Once heated, add the additional cup of cheese and cover until melted. Switch to warm for serving.

Nutrition