• Skip to main content
  • Skip to primary sidebar
Laughing Rooster Eats
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Corn Dip with Cream Cheese

    Updated: Aug 9, 2024 · Published: Jul 31, 2023 by Chuckie · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    Mexican Corn Dip with Cream Cheese recipe has a secret weapon, is easy, and is delicious hot or at room temp. Be a Game Day food hero!

    Pan of Corn Dip with Cream Cheese with spoon.

    Easy Corn Dip with Cream Cheese

    Easy to make all year round using canned corn, but my secret weapon... start with sweet corn on the cob. This Corn Dip with Cream Cheese is especially impressive when you take the extra step to use fresh corn.

    Your people will taste the extra love in this delicious dip!

    I was inspired to create this cooked version by my cold Mexican Street Corn Dip, Crack Corn Dip Recipe. I loved so much about that cold recipe, but I wanted a hot dip I could throw in the oven for Sunday Game Day or put in the crockpot to take to a party.

    Your people will love the fresh corn, but let me tell you...that little hit of pepper sauce on top... OooohhhWEE! You will get invited back next Sunday!

    Ready to be served Corn Dip.

    Hot Corn Dip with Cream Cheese With Fritos

    This dip checks all the "best dip" boxes: creamy, cheesy, crunchy, fresh, with a touch of spice.

    Corn Dip with Cream Cheese loves Fritos Dippers... and ohhhhhh... Lawd! I'll be bellied up to the appetizer table until someone drags me away or I've eaten it all.

    Also delicious with corn tortilla chips! Use what you have.

    Hint: I actually like the dip best at room temp so don't let keeping it hot deter you. I'm betting your dip will be gone before you have to worry about food safety, anyway!

    Ingredients

    Ingredients for Corn Dip with Cream Cheese.

    Corn, cut off the cob, as I've said, is my favorite to use, but not much is lost by using frozen or canned. This flexibility makes the recipe handy all year long.

    However, if you have leftover corn on the cob or a nice gardening neighbor... Take the corn. Make this dip. Share with said neighbor.

    All the creaminess of the cheese and sour cream. Try light and dairy-free versions to your liking.

    Onions and garlic are essentials to almost all things. Green onions give a fresh bite that I like, but red onion would be great here too.

    I use fresh garlic because I grow it in my garden, but if you need to use garlic powder instead, I won't be mad.

    Easy Corn Dip in a bowl.

    Fresh lime juice and cilantro make this dip sing a song in Spanish. I don't know the words, but the song sounds happy.

    I like the light heat that jalapeno brings to this dish. It's set off nicely with all those creamy ingredients, but feel free to use green chilies if that's what you have.

    HINT: Adjust the heat level by leaving or removing the seeds and white membrane on the inside of the jalapeno pepper. More seeds and more white membrane = more heat.

    Topping this dip with pepper sauce took it from a B+ to A+++++! I like Crystal Brand Hot Sauce, but use what you like. If you're scared of the hot sauce, leave it on the side and let people add it if they wish.

    Add ins for Cream Cheese Corn Dip.
    • Corn--Fresh, Frozen or Canned
    • Shredded Cheddar Cheese
    • Sour Cream
    • Softened Cream Cheese
    • Green Onions
    • Garlic
    • Chili Powder
    • Cumin
    • Lime Juice
    • Jalapeno
    • Cilantro
    • Pepper Sauce
    • Frito Scoops

    Top Tips

    Using fresh sweet corn cut off the cob makes this recipe over the top fresh and delicious! Cook a couple of extra ears of corn for supper one night, then use the leftover corn to create this delish Mexican-flavored Cream Cheese Corn Dip!

    Serve the dip either hot or at room temperature--both ways are delish!

    Frito Scoops are perfect to serve with this dip. They allow you to really scoop a good bite.

    Make a double batch of this dip for your next party. It will goes fast, every single time.

    Instructions

    Cut the corn off the cob. I like using a bundt pan to catch the corn. Run your knife down the cob cutting the corn off the cob. Then use the back of the knife to scrape all the corn milk out. That's where the goodness really is!

    Cutting corn off the cob into bundt pan.

    Cook the corn in a saucepan on medium heat with enough water to keep it from burning. Bring the corn to a boil then turn off the heat.

    If you are using canned corn, drain the liquid off completely.

    Place your corn kernels in a large mixing bowl. Add shredded cheddar cheese, sour cream, cream cheese, green onions, chili powder, cumin, lime juice, jalapeno, and cilantro. Mix by hand or use an electric mixer.

    Corn Dip with Cream Cheese ingredients in a glass bowl.
    Stirred Cream Cheese Corn Dip

    Pour corn dip mixture into a baking dish. I used a glass 9-inch pie pan, but any pan about this size will work.

    Bake at 375 degrees for 25-35 minutes or until golden browned on top and bubbly.

    Carefully remove from oven and allow to cool slightly.

    Garnish with cilantro and/or green onions.

    Drizzle with hot sauce if desired. Trust me, you desire hot sauce on this cheesy corn dip.

    Substitutions

    This recipe is pretty flexible and forgiving. Use what you have and make it your own!

    Plain Greek yogurt substitutes for sour cream with no notable differences.

    Miracle Whip is NOT to be substituted for Mayonnaise in this dip. In my opinion, it is just too sweet for this one.

    Use fresh or pickled jalapenos. I always keep pickled ones in the fridge for times I don't have a fresh jalapeno or just need a little bit. The pickled ones are pretty mild and most people (even my princess) can handle the "heat" they bring.

    I used fresh garlic in this dip, but feel free to use garlic powder if that's what you have. Probably, a half teaspoon would be sufficient.

    Green onions were used in the recipe, but there is a local restaurant that has a signature dip where they use diced red onions and it is yummy. I would use red onions if I was short on green onions.

    I used extra sharp cheddar cheese, but about any shredded cheese would be great! Consider, pepper jack, Monterey Jack, mild cheddar, etc. Personally, I wouldn't use mozzarella or any of the milder cheeses, but you do you!

    Equipment

    Glass baking pans allow you to cook and serve all in one dish. I love the simplicity of that in this easy appetizer.

    I used a 9-inch pie pan to bake mine, but any pan around this size will work.

    Metal pans will work just as well.

    Keep an eye on the cooking time. If you use shiny pans sometimes items bake a bit faster. It's always best to set your timer for the lowest baking time suggested. Check for desired doneness and add more time, if needed.

    FAQ

    How long can I store Cream Cheese Corn Dip?

    Store leftovers in the fridge in the baking pan covered in plastic wrap or in an airtight container for 3-5 days.

    Can I make Mexican style Cream Cheese Corn Dip in a Crockpot?

    Absolutely! Being able to serve hot dips in a crockpot is a requirement in life!

    Because this creamy Mexican Corn Dip has a good amount of dairy in it, you will need to be sure to cook on low and keep an eye on it.

    I like to cook the dip on low until hot and bubbly then just turn it off so it stays warm but doesn't burn.

    This is one of those times those handy slow cooker plastic liners would be a good idea to help with clean up.

    If you don't want to mess with a Crockpot and you need a party dip, check out my creamy, cold Corn Dip Recipe! (LINK!!!)

    Can I use canned or frozen corn in Cream Cheese Corn Dip?

    Fresh corn off the cob makes this dip "top shelf", but feel free to use canned corn (drained of juices) or frozen corn. They will provide delish results as well.

    If I use canned corn for Cream Cheese Corn Dip, do I drain it?

    Yes, drain all the canning liquid off the corn. You can use the can lid or a mesh strainer to drain.

    Other Easy Dips

    I'm a sucker for dips. Try one of our other dips for a delicious appetizer recipe that gets your mouth excited. Ranch Cottage Cheese Dip, Nacho Cheese Ball, Cranberry Cheese Ball.

    Throw some Pita Chips in the Air Fryer for a fun, easy homemade dipper.

    • Supreme walking taco casserole served on grey plate.
      Supreme Walking Taco Casserole
    • Bacon Broccoli Cheddar Soup with Beer
    • cutting the M&M rice krispie treats and serving them.
      M&M Rice Krispie Treats
    • Cadbury egg mini cookies served on a robin egg blue plate.
      Cadbury Mini Eggs Cookies

    Did You Try this Recipe?

    Lastly, if you made this Cream Cheese Corn Dip following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

    I love hearing from you! I'll do my best to respond to each comment.

    And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!

    Pan of Corn Dip with Cream Cheese with spoon.

    Cream Cheese Corn Dip

    Mexican Cream Cheese Corn Dip recipe with crunchy corn, cream cheese, spices, and fresh cilantro. Delicious hot out of the oven!
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Appetizer
    Cuisine Mexican
    Servings 6
    Calories 306 kcal

    Ingredients
      

    • 3 cups corn
    • 1 cup shredded cheddar cheese
    • ¼ cup sour cream
    • 8 ounces cream cheese softened
    • 2 cloves garlic
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ lime juiced
    • 1 Tablespoon jalapenos chopped
    • ¼ cup cilantro
    • Pepper Sauce such as Crystal Hot Sauce
    • Frito Scoops

    Instructions
     

    • Preheat oven to 375℉.
    • Cut corn off the cob, if using fresh. Scraping out and saving corn "milk". Standing the corn on the cob in the hole of a bundt pan makes this easy.
    • Put corn in a large mixing bowl. If using canned corn, drain all of the liquids off first.
    • Add the remaining ingredients, except the pepper sauce and Fritos.
    • Pour corn mixture into a 9-inch pie pan or baking pan.
    • Bake at 375℉ for 25-35 minutes, or until the top of the corn dip is lightly golden brown.
    • Garnish the top of the dip with cilantro and/or green onions.
    • Drizzle the dip with hot pepper sauce, if desired. Or serve hot pepper sauce alongside for those who want it.
    • Serve hot or at room temperature with Frito Scoops or tortilla chips.

    Nutrition

    Calories: 306kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 63mgSodium: 246mgPotassium: 264mgFiber: 2gSugar: 6gVitamin A: 1033IUVitamin C: 9mgCalcium: 186mgIron: 0.5mg
    Keyword corn dip, cream cheese, dip, Mexican
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

    • Fruity pebbles cereal bars stacked on a black plate.
      Fruity Pebbles Cereal Bars
    • Finished cupid crunch served in a blue heart dish.
      Cupid Crunch
    • Finished pig wings served in an iron skillet.
      Pig Wings Recipe
    • Scooping pesto out of a mason jar with a spoon.
      Pesto with Craisins

    Reader Interactions

    Comments

    1. Lisa Hemby says

      December 27, 2023 at 9:45 pm

      5 stars
      One of my favorite dips!!!

      Reply
      • Chuckie says

        December 28, 2023 at 2:48 pm

        So glad you enjoy it!

        Reply
    2. Chuckie says

      June 12, 2024 at 8:57 am

      5 stars
      One of the farm favorites especially during sweet corn season! Enjoy this one!

      Reply
    5 from 2 votes

    Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chuckie laughing and holding a spatula.

    Hi, I'm Chuckie, food blogger, photographer, and head cook at Laughing Rooster Eats! As a mom, cooking show host, and cooking teacher, I'm here to help you develop your "cooking gene"...

    More about me →

    Popular

    • Ready-to-eat cornbread sticks.
      Cornbread Sticks

    • finished air fryer cabbage.
      Air Fryer Cabbage

    • the candy served on a grey plate.
      Cornflake Candy

    • Topped the Pulled Pork Tater Tot Casserole with pickles.
      Pulled Pork Tater Tot Casserole

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Laughing Rooster Eats

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.