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!
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!
No fresh corn? Frozen extra sweet corn works nicely, too.
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 stir together and 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!
Hot Corn Dip 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.
Hot Corn Dip is also delicious with corn tortilla chips or butter crackers! 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!
Ingredients
- Corn--Fresh, Frozen or Canned
- Shredded Cheddar Cheese - I use cheddar cheese
- Sour Cream
- Softened Cream Cheese
- Green Onions
- Garlic - Fresh is my favorite, but jarlic works, too
- Chili Powder
- Cumin
- Lime Juice - roll the lime on the countertop before cutting to get the most juice
- Jalapeno - remove the seeds and the membrane to reduce the heat or include them if you like it hot
- Cilantro - I love the freshness this brings, but one of the baby angels thinks it tastes like soap, so I make him his own little dish.
- Pepper Sauce - Crystal Hot Sauce is my favorite, but use any you like
- Frito Scoops, butter crackers, or tortilla chips for dipping
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!
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!
2. 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. Allow the corn to cool. (If you are using canned corn, drain the liquid off completely.)
3. 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.
4. Pour corn dip mixture into a baking dish. I used a glass 9-inch pie pan, but any pan about this size will work.
5. 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.
6. 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!
Sour Cream - Plain Greek yogurt substitutes for sour cream with no notable differences. You can also make it with mayo, if needed. Though I prefer the tang of sour cream here.
Jalapeño Peppers - 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.
Garlic - 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 - 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 were short on green onions.
Cheese - 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
Store leftovers in the refrigerator in the baking pan covered in plastic wrap or in an airtight container for 3-5 days.
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 Crack Corn Dip Recipe.
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.
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.
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!
Cream Cheese Corn Dip
Ingredients
Method
- 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 additional 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.
Lisa Hemby says
One of my favorite dips!!!
Chuckie says
So glad you enjoy it!
Chuckie says
One of the farm favorites especially during sweet corn season! Enjoy this one!
Terry T says
Maybe the best snack of all time. Delicious
Wilma says
Yummy!
Maddy says
I love this dip!!! 10/10!
Chuckie says
So glad you enjoyed it!