Cream Cheese Corn Dip
You'll love this Cream Cheese Corn Dip recipe that's loaded with fresh corn, cream cheese, crumbled feta and smoky spices!
Servings: 12
Calories: 196kcal
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
Calories: 196kcal | Carbohydrates: 9g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Sodium: 359mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin C: 5mg | Calcium: 138mg | Iron: 1mg