Cream Cheese Corn Dip

Pan of Corn Dip with Cream Cheese with spoon.

5 from 5 votes

Creamy, cheesy, a little spicy, and packed with sweet corn flavor, this easy Hot Baked Corn Dip with Cream Cheese is the dish everyone will hover around at your next party.

Prep Time15

Cook Time25

Course: Appetizer

Cuisine: Mexican

Keyword: corn dip, cream cheese, dip, Mexican

Servings:

Calories: 306kcal

Author: Chuckie Hessong

Ingredients

3 cups corn fresh or frozen
1 cup extra sharp cheddar cheese shredded
8 ounces cream cheese softened
¼ cup sour cream
2 cloves garlic minced
1 teaspoon chili powder
½ teaspoon cumin
½ lime juiced
¼ cup cilantro plus more for garnish
1 Tablespoon fresh or pickled jalapeno chopped
2 sliced green onions divided
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.
In a large mixing bowl, stir together corn, shredded cheese, cream cheese, sour cream, garlic, chili powder, cumin, lime juice, cilantro, ½ of the green onions, and jalapeno.
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 pepper sauce, if desired. Or serve hot pepper sauce alongside for those who want it.
Serve hot or at room temperature with Frito Scoops, crackers, or tortilla chips.

Notes

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 dip!

Serve the dip either hot, cold, or at room temperature. It's delicious all the ways!

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

Nutrition