Cream Cheese Corn Dip
This Cream Cheese Corn Dip is an easy appetizer that’s perfect for a crowd. It’s made with simple ingredients and is creamy, cheesy, and so flavorful. Serve with tortilla chips or veggies for the most irresistible snack!
You’ll also like these air fryer chicken quesadillas, pizza potato skins, and baked mozzarella sticks!
This creamy corn dip is a great appetizer to have in your back pocket. The flavors blend so well together and it’s simple to whip up. In fact, you might already have most of the ingredients to make this deliciousness.
Let’s get to the star of the recipe: corn! I absolutely adore corn and love to incorporate it into different recipes, like this corn and tomato salad, parmesan herb corn on the cob, and corn souffle.
This dip is similar to a Mexican corn dip recipe because of the tomatoes and zesty seasonings, though it doesn’t feature taco seasonings or rotel tomatoes. Instead, garlic powder and chili powder amp up the flavors, while cream cheese and Monterey jack cheese give it that velvety texture.
If you’re a fan of creamy dip recipes, then this cream cheese corn dip recipe has your name written all over it.
Why You’ll Love This Recipe:
- Simple to prepare: mix the ingredients together and then bake in the oven…that’s it!
- Can be made ahead of time: you can prepare this crack corn dip up to one day in advance and then pop it in the oven when ready to eat.
- Easy to customize: you can throw in some bell peppers, green chilies, or fresh jalapenos for an extra burst of flavor.
Ingredients Needed:
- Cream cheese
- Seasonings: garlic powder, chili powder, salt, black pepper
- Corn: fresh or canned corn works well
- Tomatoes: I like to use fresh Roma tomatoes, but you could also use rotel tomatoes with green chiles for a hint of extra flavor.
- Shredded Monterey jack cheese
- Green onions: for topping, if desired
How to Make Corn Dip with Cream Cheese:
- Mix: add softened cream cheese and seasonings to a mixing bowl and stir well. Fold in corn, tomatoes, and cheese until combined.
- Bake: transfer mixture to an oven-safe baking dish or skillet and bake for about 30 minutes, or until edges begin to brown and dip is slightly bubbly. Remove from oven and garnish with green onions and serve immediately.
How to Store:
Leftover cream cheese corn dip will keep in an airtight container in the refrigerator for up to three days.
- To reheat: warm in the microwave or in the oven at 325 for 10-15 minutes, or until warmed through.
- To freeze: place dip in a freezer-safe container or bag and freeze for up to two months. When ready serve, let thaw completely in the refrigerator and reheat in the microwave or oven.
What Kind of Corn Should I Use?
Any kind you like! I used canned yellow corn for this cheesy dip, but sweet corn, frozen corn, Mexican-style corn, or corn off the cob would be just as tasty.
Toppings for Cheesy Corn Dip:
I love green onions for topping, though fresh cilantro or parsley would also work.
Can I Eat This Hot or Cold?
Whatever tickles your fancy! You can eat it straight from the oven, when the mixture is bubbly and cheesy. Or, you can eat it right from the fridge…both ways are delicious! You can also leave this dip out at room temperature for about two hours. If left out longer than that, it will spoil because of the dairy.
What to Serve with Mexican Corn Dip:
There are so many ways to enjoy this recipe. You can serve this with:
- Tortilla chips
- Corn chips, such as Fritos
- Kettle-cooked potato chips
- Bagel chips
- Pretzels
- Carrot sticks
- Celery sticks
Variations:
- Add sour cream: to make this dip richer in flavor, you could use half sour cream and half cream cheese as the base.
- Bacon: cook and chop some crumbled bacon and stir it into the dip just before baking.
- Cheese: swap out the Monterey jack cheese for sharp cheddar cheese, mozzarella cheese, or a touch of Parmesan cheese.
- Seasonings: throw in some taco or ranch seasoning for the perfect kick of flavor.
- Add some more veggies: diced peppers, onion, or even broccoli would be a tasty addition.
- Serve in a bread bowl: if you’re serving this for a crowd, add the cooked dip to a bread bowl for a show-stopping appetizer.
Looking for More Easy Appetizers? I’ve Got You Covered!
- Easy Pizza Quesadillas
- Restaurant Style Salsa
- Cinnamon Sugar Pretzels
- Baked Ham and Cheese Roll-Ups
- Mini Sausage Quiches
- Baked Feta Dip
- Raspberry Baked Brie
- Parmesan Mushroom Bites
Cream Cheese Corn Dip
Ingredients
- 8 ounces cream cheese, (softened to room temperature)
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15 ounce) can yellow corn, (drained)
- 2 Roma tomatoes, (diced)
- ½ cup shredded Monterey jack cheese
- Green onion, (for garnish, if desired)
Instructions
- Preheat oven to 350℉. Lightly grease an 8×8 baking dish or oven-proof skillet and set aside.
- In a large mixing bowl, add cream cheese, garlic powder, chili powder, salt, and pepper and stir well to combine. Add corn, diced tomatoes, and shredded cheese and mix thoroughly until combined.
- Transfer mixture to an oven-safe skillet or dish. Bake for 30 minutes, or until edges begin to brown. Let cool for 5 minutes and then garnish with green onions, if desired, and serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- To reheat: warm in the microwave or in the oven at 325℉ for 10-15 minutes, or until warmed through.
- To freeze: place dip in a freezer-safe container or bag and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator and reheat in the microwave or oven.
- See my tips and tricks for making this Cream Cheese Corn Dip above the recipe box.
