Corn Dip
This creamy, cheesy Corn Dip is a crowd-pleasing appetizer made with sweet corn, cream cheese, sour cream, and plenty of cheddar. It’s rich, slightly spicy, and perfect for scooping with tortilla chips or crackers at parties, game day, or potlucks.
Ingredients
- 3 cups corn kernels fresh, canned, or frozen and thawed
- 8 oz cream cheese softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup Monterey Jack cheese or Pepper Jack for spice
- 1 4 oz can diced green chilies
- 1 jalapeño seeded and finely diced (optional, for heat)
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 green onions chopped (for garnish)
Instructions
- Preheat oven: Preheat to 375°F (190°C). Lightly grease a baking dish.
- Mix dip: In a large bowl, combine cream cheese, sour cream, corn, cheddar, Monterey Jack, green chilies, jalapeño (if using), and seasonings. Stir until well blended.
- Bake: Transfer mixture into the prepared baking dish. Spread evenly.
- Top & bake: Sprinkle with extra cheese if desired. Bake for 20 minutes, until hot and bubbly.
- Serve: Garnish with green onions and serve warm with tortilla chips, crackers, or veggies.
Notes
- Make it smoky by adding ½ tsp smoked paprika.
- Can be made ahead, stored in the fridge, and baked before serving.
- For a skillet version, cook over medium heat until hot and melted instead of baking.
- Try Mexican-style street corn dip by adding cotija cheese, lime juice, and cilantro.