If you’ve ever been to a party and found yourself hovering around the snack table a little longer than planned, chances are there was a bowl of creamy corn dip calling your name. There’s just something about the combo of sweet corn, velvety cheese, and a touch of spice that makes it downright irresistible. This recipe for creamy corn dip is everything you love about comfort food, but in scoopable form. It’s warm, cheesy, and just a little bit indulgent. Whether you're prepping for game day, a potluck, or a casual hangout, this dip brings major flavor and major crowd appeal—especially when served with crispy corn chips or salty Fritos.
Creamy Corn Dip
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine American
Mixing bowls You’ll need at least one large one to combine everything.
Cast iron skillet or oven-safe baking dish This is crucial if you want a warm corn dip with those bubbly, browned cheese edges. A standard 9-inch pie dish works great too.
Spatula or wooden spoon For mixing.
Chef’s knife and cutting board To dice up your peppers, onions, and jalapeños.
Oven For baking that cheesy masterpiece to golden perfection.
Alternatives If you don’t have a cast iron skillet, use any baking dish you have on hand, and for mixing, even a large salad bowl will do. A hand mixer can be helpful if your cream cheese is too stiff to stir by hand.
- 2 cups corn kernels fresh, frozen, or canned – roasted corn works beautifully for a smoky touch
- 1/2 cup diced red bell pepper
- 1/2 cup diced green onions
- 1/4 cup pickled jalapeños chopped (or fresh if you prefer more heat)
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup Monterey Jack cheese shredded
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp chopped cilantro optional, for garnish
- 1 tbsp lime juice for brightness
Preheat the oven to 375°F (190°C)
Get your oven warmed up while you prepare the mix. If you're planning to serve this as a warm corn dip, baking is essential.
Sauté your corn (optional but recommended)
If you're using fresh or frozen corn, a quick sauté in a dry pan or a drizzle of olive oil can add a roasted corn dip vibe, enhancing sweetness and adding some caramelized depth. If using canned, drain it well and give it a quick toss in a hot pan.
Mix the base
In a large bowl, combine softened cream cheese and sour cream. Stir until smooth. This creamy base is what makes it so luscious—an easy corn dip that doesn’t skimp on texture.
Add the flavor
Stir in garlic powder, smoked paprika, lime juice, and a bit of salt and pepper. These seasonings elevate the dip and balance the richness.
Add the mix-ins
Fold in corn, red bell pepper, green onions, jalapeños, and shredded cheeses. Stir until everything is evenly distributed.
Bake until bubbly
Transfer the mixture to a baking dish or skillet and spread it out evenly. Bake for 20–25 minutes or until the top is golden and the dip is bubbling around the edges.
Garnish and serve
Top with chopped cilantro and a few extra jalapeños if desired. Serve warm with tortilla chips, Fritos (for a classic corn dip with Fritos experience), or scoops.
You now have a creamy corn dip that checks all the boxes: cheesy, tangy, and just the right amount of spicy. Want to dial it up even more? Stir in some cooked bacon, or top with crumbled queso fresco for a southwestern twist that edges into corn salsa dip territory.
Perfect Pairings
This dip is a natural with crunchy, salty dippers, but here are some more inspired pairings to serve alongside:
- Corn chips or Fritos – Classic and a must for that corn chip dip experience.
- Grilled sausages or hot dogs – The creamy dip acts as a savory side or topping.
- Spicy margaritas or crisp Mexican lagers – The lime and spice in the dip pair perfectly with a cold drink.
- Fresh crudité – If you want a balance to all the richness, serve with crunchy bell peppers, cucumbers, or celery.
- Stuffed mini bell peppers – Use the dip as a filling for a fun appetizer twist.
FAQs
1. Can I make this dip ahead of time?
Yes! You can assemble the dip up to a day ahead and keep it covered in the fridge. When you're ready to serve, just pop it in the oven. This makes it an excellent option for entertaining.
2. What kind of corn works best?
Sweet corn is ideal. You can use fresh (cut off the cob), frozen (thawed), or canned (drained). If you want a deeper flavor, roasting the corn first gives it a lovely char and makes it feel more like a roasted corn dip.
3. Can I make it spicier or milder?
Absolutely. Control the heat with your choice of jalapeños. Use pickled for milder flavor, fresh for a kick, or leave them out entirely. For extra fire, toss in a few dashes of hot sauce or chopped serrano.
4. What kind of cheese should I use?
Cheddar and Monterey Jack strike a nice balance between sharpness and meltability, but feel free to use pepper jack for more heat or even creamier varieties like mozzarella. Just avoid pre-shredded cheese if you can, as it doesn’t melt as smoothly.
5. Can I make this dip healthier?
You can lighten it up by using reduced-fat cream cheese and sour cream, and by adding more fresh vegetables. But let’s be honest: this dish shines when it's rich and creamy. You could also serve it with veggie sticks instead of chips for a little balance.
