Cream Cheese Corn Dip

Name: Cream Cheese Corn Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 ears fresh corn ((equals 2 cups cut off the cob)); 8 ounces cream cheese ((softened)); ½ cup mayonnaise ((Duke's is recommended)); ½ cup sour cream; 1 cup sharp cheddar cheese ((shredded and divided)); ½ teaspoon smoked paprika; ½ teaspoon cumin; ½ teaspoon garlic salt; ½ cup green onions ((diced)); ¼ cup fresh cilantro ((chopped)); 10 ounces Rotel diced tomatoes ((drained)); 1/2 cup feta cheese ((crumbled))

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You'll love this Cream Cheese Corn Dip recipe that's loaded with fresh corn, cream cheese, crumbled feta and smoky spices!

Get ready for rave reviews! The fresh flavor stands out in this easy appetizer, which is swooned over when guests take their first bite! Make it ahead and bake it when you're ready, or serve it cold with tortilla chips and veggies for dipping.

Corn Dip with cream cheese in a spoon over a bowl.

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Why You'll Love It
Ingredient Notes
Equipment You'll Need
How to Make It
What to Serve with Corn Dip
Variations
Recipe FAQs
Expert Tips
Storage and Freezing
Recipe Card
Reviews

Why You'll Love It

Easy Recipe: assembles in just 10 minutes
Amazing Flavor: an addictive appetizer that will tickle your taste buds. It's called crack corn dip for a reason!
Crowd Pleaser: the creamy texture and layers of cheese will please all of your guests
Versatile: serve it hot or cold depending on your party
Make Ahead: whip up this cheesy dip ahead of time and bake it in just 30 minutes

I make creamy dips all the time, but none that folks gobble up as fast as this Cream Cheese Corn Dip! It's a delicious appetizer similar to Smoked Queso that's hard to resist!

Sweet corn kernels are combined with green chiles, tomatoes, onions and a variety of spices before adding creamy cheese to the mix. It's a Mexican street corn dip that's the perfect appetizer any time of year!

This elote dip is so versatile, you can serve it at parties celebrating Cinco de Mayo, Game Day, or Backyard Barbecues. Although it's best made with fresh kernels, you can substitute canned or frozen corn in a pinch.

Looking for more corn recipes? Try Skillet Creamed Corn or Sweet Corn Casserole as a side at Thanksgiving dinner. Or, enjoy Southern Corn Pudding and a bowl of my popular White Corn Chicken Chili for a hearty and delicious meal.

Ingredient Notes

You can find all of these simple ingredients at your local grocery store. See recipe card for quantities and tips.

fresh corn - four ears of corn cut on the cob yields 2 cups of kernels
cream cheese - use full fat or the reduced fat version
mayonnaise - Duke's mayo is what I always recommend
sour cream - can substitute reduced fat or plain Greek yogurt
sharp cheddar cheese - the sharper the better
feta cheese - mix it in the dip and add a little on top for garnish
Rotel diced tomatoes - the perfect amount of heat for this recipe
smoked paprika - adds smoky flavor but you can sub chili powder if needed
ground cumin - don't skip this spice because it really makes the dish
garlic salt - a little goes a long way
green onions - dice some for the recipe, then sprinkle a few on top
fresh cilantro - feel free to omit if you're not a cilantro fan

Equipment You'll Need

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How to Make It

This corn dip with cream cheese is easy to mix together in just 10 minutes!

Cut the corn off of 4 cobs with a sharp knife into a large bowl.

In a separate bowl, blend cream cheese until smooth with a hand or stand mixer. Add mayonnaise and sour cream and mix until creamy.

Cream cheese, sour cream and mayonnaise being mixed together.

Add smoked paprika, ground cumin, garlic salt and mix well.

Stir in half of the shredded cheddar cheese. Save the other half for the topping.

Shredded cheese added to cream cheese mixture.

Drain the Rotel tomatoes and add to mixture. Mix in with the feta cheese until creamy.

Rotel added to cream cheese and shredded cheese.

Stir in kernels, green onions and fresh cilantro. Save a little cilantro as a garnish.

Corn added to cream cheese mixture in bowl.

Add mixture to a 13 x 9 inch baking dish (or whatever shape desired) and sprinkle with the rest of the cheese and a little cilantro or green onions.

Bake corn dip at 350 degrees for 30 minutes until bubbly. Remove from oven and serve with tortilla chips, veggies or crostini.

What to Serve with Corn Dip

Hot cream cheese corn dip can also be served cold if you wish! Here are a few dippers that pair nicely this popular appetizer whether it's hot or cold:

Tortilla chips: the salty crunch of tortilla chips makes a fun dipper
Crackers: any flavor of cracker is a great compliment
Corn chips: a bowl of Fritos makes the perfect scooper
Fresh veggies: try cucumber slices, carrots, radishes or celery sticks
Cheese wafers: crispy cheese wafers melt in your mouth
Pretzels: crunchy pretzels taste great with any type of dip
Crostini: slice a baguette into thin slices and bake in the oven with a sprinkle of garlic salt

Corn dip being served cold in a white bowl with tortilla chips. — Corn dip can be served cold too!

Variations

Canned corn or frozen kernels can be used instead of cutting it off the cob.
Substitute chili powder for smoked paprika if it's difficult to find.
Use plain greek yogurt in place of sour cream if desired.
Fat free cream cheese or the reduced fat version can be substituted if you wish.
Cotija cheese or queso fresco can be used instead of feta for a more authentic flavor.
Add a fresh jalapeños, cayenne pepper or hot sauce for extra heat.
Use monterey jack cheese, pepper jack, or other types of cheeses you enjoy.

Recipe FAQs

How much dip is in a serving?

This recipe serves 12 guests a total of ¼ cup per person. For large crowds, you'll want to make a double batch!

Can you leave out the cilantro?

Yes, you can leave out the cilantro and any other ingredient that's not your favorite. However, the taste will change completely if you change any spices.

Is it okay to freeze this recipe?

Since cream cheese is a main ingredient in this recipe, it's okay to freeze this dish. If you leave out the cream cheese, the mayonnaise and sour cream will curdle once its thawed out.

If using canned corn, how much do I need?

You'll need 2 (11 ounce) cans, or a total of 2 cups of kernels for this recipe.

Expert Tips

For best results, use fresh produce if possible.
The spices make a big difference in flavor. However, you can substitute taco seasoning if desired.
Mexican cheeses of any type will work in this recipe.

Spoon being lifted out of a bowl with corn dip.

Storage and Freezing

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in a 350 degree oven until toasty, or enjoy this delicious appetizer recipe as a cold corn dip!

Freezer: Freezing is a great option if you're lucky enough to have any left over for your next party. Store it in an airtight container in the freezer for up to 3 months. It's best to thaw it out in the refrigerator overnight and stir well before baking.

Make Ahead: Make this Mexican corn dip up to 3 days in advance and bake it 30 minutes before serving.