Cream Cheese Corn Dip (Hot or Cold!) at Home

Love a flavor-packed 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 certainly need this dip at your next party! it’s straightforward 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 only 15 minutes – the cold version requires NO cooking and is ready so fast. That being said, I truly 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 straightforward 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 dish 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 straightforward it is but a little fresh corn mixed in is also satisfying. 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 simply cream cheese.
• Lime juice – brightens the dip up.
• Cilantro – this is an optional garnish that I truly love! You can skip it or swap for parsley as desired.

How to Make It

Simply 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:)

1. Make the creamy base – in a large bowl, beat the cream cheese, sour cream, and mayo until smooth.

1. 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.

1. Put in a serving dish – transfer the mixture to a serving bowl/ dish and spread into an even layer.

1. 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 regular 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 go-to 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