Creamy Corn Dip
Equipment
- 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.
Ingredients
- 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
Instructions
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.