Cream Cheese Corn Dip
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Are you looking for a cheesy dip to make for a holiday party, potluck, or game day? You’ve got to make this cream cheese corn dip! It can be made in the oven or a slow cooker. This perfect party dip recipe is loaded with pepper jack cheese, sharp cheddar, and cream cheese! Top with green onions and pair with tortilla chips, corn chips, or crackers.
I’d been trying to think of a good quick recipe to make that isn’t the typical spinach and artichoke dip or Rotel sausage dip (not that there’s anything wrong with them, because they’re incredible!) and then I was reminded of the cans of sweet corn that were collecting dust in my Lazy Susan. It dawned on me: Why not make a creamy corn dip?
This hot corn dip is truly so simple to make. I throw all the ingredients into my skillet, let it bake in the oven, and after 30-40 minutes it’s bubbly and ready to enjoy! Looking for another delicious game day appetizer? Check out these Chicken Bacon Ranch Sliders and Cheeseburger Sheet Pan Pizza!
Why You’ll Love This Cheesy Corn Dip
- Great Appetizer for Parties! – Looking to bring a good dip to an upcoming Super Bowl or Cinco de Mayo party? This is an easy appetizer to whip together and bring for everyone to enjoy!
- Make it Simple – If you don’t want to bake it in the oven, you can also throw all the ingredients in the crock pot and let it do its thing. Just make sure to stir it every once in a while to mix all the ingredients.
- Creamy Dip That’s Full of Flavor – You can make this dip as spicy as you’d like to! We were sharing it with kiddos, so we kept it mild with just one jalapeno, but feel free to add another hot pepper or chili powder to kick up the flavor. Or, leave the jalapeno out entirely if spice isn’t your thing!
Ingredients and Substitutions
- Cream Cheese – I use full-fat block cream cheese. I recommend that over whipped cream cheese.
- Sweet Corn – You can go with frozen sweet corn or canned corn. I used canned corn. Just make sure to drain it before adding it to the dip!
- Sour Cream – I like full-fat sour cream for this dip. You could also use plain Greek yogurt.
- Shredded Cheese – I used sharp cheddar cheese and pepper jack cheese. It’s easy to find, which makes it accessible, but you can get creative with your cheese! A mix of cheddar or Monterey Jack with other spicy or pepper cheeses would be delicious.
- Rotel Tomatoes with Green Chilies – This adds a little kick to the dip. Add an extra can of green chilies if you want to get wild.
- Jalapeno – Add a couple of fresh jalapenos if you want to kick it up a notch. Alternatively, you can keep the jalapeno out completely and still have a delicious dip!
- Green Pepper – The green bell pepper adds a bit more color to this dip. You could add other bell peppers if you don’t have any green on hand (red, orange, yellow) or dice up a quarter of an onion and add it to the dip (red onion or yellow onion work well).
- Garlic Powder, Black Pepper, Salt – Season to your liking. You can also mince up a couple of cloves of garlic if you have them on hand instead of using garlic powder. Chili powder is another great addition!
See recipe card for quantities.
Step-By-Step Instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit. Dice the jalapeno and green pepper. Drain the sweet corn. Add the cream cheese, shredded cheese, and sour cream to the skillet or baking dish first. Then add the remaining ingredients and seasonings. Put on the middle rack of the preheated oven.
Step 2: Once the dip has baked for about 20 minutes, remove it from the oven and mix all the ingredients.
Step 3: Sprinkle extra shredded cheese on top. Bake for another 20 minutes or until the cheese is melted and bubbling. Serve immediately with tortilla chips.
Crock Pot Option: If you’re making this hot dip in the crock pot, add all the ingredients to the crockpot, and let it cook on high for about 2 hours. Make sure to stir the ingredients occasionally as it cooks.
Equipment Needed to Make This Dip
- Cast Iron Skillet or 9×13 Baking Dish
- Slow Cooker (if using this method instead)
- Wooden Spoon or Rubber Spatula
Storage
For best results, this dip should be enjoyed on the same day. Store leftover cream cheese corn dip in an airtight container–allow it to cool down to room temperature– before moving it to the fridge for up to 3 days. Reheat leftovers in a microwave-safe container.
Top Tips
- Let this dip suit your taste preferences! This is not a fussy dip. If you want to take it to the next level, add a serrano pepper, more jalapenos, more green chiles, some hot sauce, or chili powder.
- Add more shredded cheese on top and let it cook until it’s golden and bubbling.
- Once it’s out of the oven, sprinkle chopped cilantro or green onion on top.
- Add a squeeze of lime juice and top with cotija cheese to make it more of a Mexican street corn dip recipe.
- This dip could also be enjoyed cold. To do so, you’ll want to use an electric mixer to combine the cream cheese and sour cream. Then thoroughly mix the rest of the ingredients with a rubber spatula.
FAQ
I would not consider this dip a “health food” but you could use Greek yogurt instead of sour cream and add some extra veggies in for good measure.
I wouldn’t recommend it.
Tortilla chips, corn chips, crackers, pretzels, or cut veggies such as bell peppers or celery are all great options.
Cream Cheese Corn Dip
Equipment
- Cast Iron Skillet or 9×13 Baking Dish
- Slow Cooker if choosing this route instead of baking
- Wooden Spoon or Rubber Spatula
Ingredients
- 8 ounces cream cheese 1-8 ounce block
- 1 cup sour cream
- 30.50 ounces whole kernel sweet corn drained (2-15.25 ounce cans)
- 10 ounces Rotel diced tomatoes and green chilies full can, mild
- 1 cup sharp cheddar cheese shredded, plus 1/4 cup extra to sprinkle on top
- 1 cup pepper jack cheese shredded, plus 1/4 cup extra to sprinkle on top
- 1 diced jalapeno seeds removed
- 1 diced green bell pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 chopped green onions optional to top the dip
Instructions
- Preheat oven to 350℉. Finely dice the jalapeno and remove the seeds. Dice the green pepper.
- First, add the cream cheese and sour cream to the skillet or baking dish.
- Next, pour in the drained corn, can of Rotel tomatoes and green chilies, sharp cheddar cheese, pepper jack cheese, jalapeno, and green pepper. Add the garlic powder, salt, and pepper. Transfer the skillet or baking dish to the oven.
- Bake for 15-20 minutes until the cheeses start to melt. Remove the dish from the oven and use a wooden spoon or rubber spatula to mix all the ingredients. Sprinkle the extra cheese on top of the dip and return to the oven to bake another 15-20 minutes.
- The dip will be done when it's bubbling, the cheese is melted, and the top is a bit golden brown. Remove from the oven and top with chopped green onion. Serve hot with tortilla chips, corn chips, or crackers.
If Using Slow Cooker Method
- Add all the ingredients to your slow cooker and cook on high for 2 hours (time will vary based on individual slow cookers). Make sure to mix the dip as the cheese melts to combine all the ingredients. Once hot and bubbly, it is done and ready to serve!
This is so good! We’ve made it twice this week.