Cream Cheese Corn Dip
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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. Make it ahead and pop it in the oven when you're ready for a warm and easy corn dip that's truly addictive! Great appetizer for holiday parties, game day, and summer cookouts!
The Best Corn Dip Ever!
- 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 be a big hit!
- Versatile: add or subtract any ingredients you like
- Make Ahead: whip up this cheesy dip ahead of time and bake it in just 30 minutes!
Folks will gobble up this Cream Cheese Corn Dip as fast as you can put it on the table. It's a delicious appetizer similar to Smoked Cheese Dip that's hard to resist because it's so flavorful and creamy.
Sweet corn kernels are combined with green chiles, tomatoes, onions and a variety of spices before adding cream cheese to the mix. It's like a Mexican street corn dip that gets the party started all year long!
Ingredient Notes
You can find all of these simple ingredients at your local grocery store. See recipe card below for quantities and tips.
- fresh corn - fresh tastes best, but you can use canned or frozen corn too
- 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
- 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 onions for the recipe, then sprinkle a few on top
- fresh cilantro - feel free to omit if you're not a cilantro fan
Looking for more corn recipes? Try my popular Skillet Creamed Corn or this Sweet Corn Casserole as a side at Thanksgiving dinner. Or, enjoy a big scoop of Southern Corn Pudding alongside a bowl of White Corn Chicken Chili for a hearty and delicious meal.
How to Make It
Mix corn dip with cream cheese 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.
- 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.
- Drain the Rotel tomatoes and add to mixture. Mix in with the feta cheese until creamy.
- Stir in kernels, green onions and fresh cilantro. Save a little cilantro as a garnish.
- 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
Corn and Cream Cheese Dip is best served warm from the oven. Here are a few dippers that pair nicely this popular appetizer...
- Tortilla chips: the salty crunch of tortilla chips makes a fun dipper
- 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
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 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
This recipe serves 12 guests a total of ¼ cup per person. For large crowds, you'll want to make a double batch!
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.
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.
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.
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.
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.
Recipe Card
Cream Cheese Corn Dip
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- baking dish (13 x 9 inch)
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)
- ½ cup feta cheese (crumbled)
Instructions
- Preheat oven to 350 degrees F.
- Cut the corn off the cobs of 4 ears of corn with a sharp knife into a large bowl.4 ears fresh corn
- In a separate bowl, blend cream cheese until smooth with a hand or stand mixer. Add mayonnaise and sour cream and mix until creamy.8 ounces cream cheese, ½ cup mayonnaise, ½ cup sour cream
- Stir in half of the shredded cheddar cheese. Save the other half for the topping.1 cup sharp cheddar cheese
- Add smoked paprika, ground cumin, garlic salt and mix well.½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon garlic salt
- Stir in corn kernels, green onions and fresh cilantro. Save a little cilantro as a garnish.½ cup green onions, ¼ cup fresh cilantro, 4 ears fresh corn
- Drain the Rotel tomatoes and add to mixture. Mix in with the feta cheese until creamy.10 ounces Rotel diced tomatoes, ½ cup feta cheese
- 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.
Notes
- Substitutions: use frozen or drained canned corn if desired
- Leftovers: Store leftover creamy corn dip in an airtight container in the refrigerator for up to 5 days. You can reheat it in a 350 degree oven until toasty.
- 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 corn dip up to 3 days in advance and bake it 30 minutes before serving.
- Servings: This recipe serves 12 guests a total of ¼ cup per person. For large crowds, you'll want to make a double batch!
Nutrition
Nutrition info is an auto generated estimate.
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Its corn season here with us so this is perfect timing and looking so scrumdiddlyumptious.