If you are like me, you sometimes struggle to know what to bring to an event or what to make when you host. Cream cheese corn dip is the ultimate appetizer. It's finger-food friendly (you can literally use any dipper!) and a quick, toss-together app that is ready in no time. Plus, it tastes so great, you might not want to leave the appetizer table! Don't say we didn't warn you...enjoy!
Recipe Ingredient Notes
- Colby jack cheese - The best substitutes are cheddar, Monterey Jack, and Pepper Jack.
- Canned whole kernel corn - Its easier (and cheaper) to use canned corn. But you can also use frozen corn, just be sure to thaw it and pat all the kernels dry to avoid a soggy dip. You can also use fresh corn.
- Jalapenos - corn dip with cream cheese makes the perfect hot appetizer! But if you want to serve your guests something with less intense heat, try a milder chile such as poblano or anaheim.
- Cream cheese - can substitute with greek yogurt or add extra sour cream in a pinch.
- Mozzarella cheese - can substitute with any preferred cheese.
Ways to Enjoy Every Bite
The right toppings can really personalize this dish- try adding a drizzle of avocado crema, a handful of chopped red onion, or a scatter of diced red bell pepper for extra crunch and color. A few sprinkles of chili powder or crumbled feta add bold flavor or use fresh herbs like cilantro or chives.
This easy appetizer pairs beautifully with a wide range of sides and snacks. Classic tortilla chips and buttery crackers are always a hit, while crisp veggies like celery, carrots, and bell pepper slices provide a fresh contrast to the creamy base. The warm blend of cream cheese, sharp cheddar cheese, and fresh corn makes this corn and cream cheese dip a flavorful match for Tex-Mex favorites like tacos, nachos, and quesadillas. For a hearty, comforting meal, serve it alongside a chicken and hash brown casserole or a bowl of your favorite chili recipe with canned beans.
How to Bake Corn Dip With Cream Cheese
Step 1: Preheat oven to 350°F. Spray a 2-quart casserole dish with non-stick cooking spray and set it aside.
Step 2: In a large mixing bowl, add the corn, cream cheese, sour cream, mozzarella, ½ cup Colby Jack, jalapeños, garlic powder, and smoked paprika. Stir well to combine using a large spoon or spatula.
Step 3: Transfer the mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the remaining ½ cup of Colby Jack cheese over the top. Bake uncovered for 25-30 minutes, until the edges are bubbling and just starting to brown.
Step 4: Remove from the oven and garnish with your favorite Tex-Mex toppings like sliced green onions, jalapeños, diced tomatoes, avocado crema, or chopped cilantro. Serve warm.
Does Cream Cheese Make Dip Thicker?
It absolutely does! It's a very easy thickener and adds a similar flavor to Greek yogurt or sour cream, plus it's extra rich. All in all, it makes for a rather heavy, substantial corn and cream cheese dip.
Recipe Tips from Mrs. G
- Wear gloves when handling jalapeños.
- Customize the heat level by selecting the right peppers.
- Add toppings just before serving.
Storing Leftover Corn and Cream Cheese Dip
Store any leftover cream cheese corn dip in the fridge, keep it covered in an airtight container, or cover with plastic wrap and enjoy it within 4 days or so.
To reheat, place the whole dish back in the oven at 350°F and heat through. Or, if you're reheating individual portions, simply microwave in 15-second bursts, stirring in between.
Cream Cheese Corn Dip
Equipment
- 2-quart baking dish
- non-stick cooking spray
- large mixing bowl
- large mixing spoon
Ingredients
- 30 ounces canned whole kernel corn drained, can use frozen (make sure they are thawed and pat dry) or fresh
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- 1 ¼ cup shredded Colby Jack cheese divided
- 2 jalapeño peppers seeds and membranes removed, then finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 350°F. Spray a 2-quart casserole dish with non-stick cooking spray, then set it aside.
- To a large bowl, add corn, cream cheese, sour cream, ¾ cup Colby Jack cheese, jalapenos, garlic powder, and smoked paprika. Using a large spoon or mixing spatula, stir well to combine.
- Transfer the mixture to prepared casserole dish, then use the back of a spoon to spread it into an even layer. Sprinkle remaining Colby Jack cheese over the top.
- Bake, uncovered, in preheated oven, for 25-30 minutes, until the edges bubble and just start to brown.
- Remove from oven and garnish corn dip with your favorite Tex-Mex toppings, like sliced green onions, jalapeño slices, diced tomatoes, avocado crema, and/or chopped cilantro.
Notes
- For less spicy heat, use a milder chile, like Poblano or Anaheim.
- Frozen corn may be used, but must be thawed and patted dry with paper toweling to remove excess moisture.
- Wear gloves when you're handling jalapenos. Protect your skin, sinuses, and eyes from the jalapeno oils by wearing food-grade gloves, and wash your hands well afterward. The last thing you need is to forget for just a moment, and then rub your eyes without thinking. Ouch!
- Cheddar cheese, Monterey Jack cheese, Pepper Jack cheese for Colby Jack cheese.
- Bacon lover's version: Stir in crispy bacon bits for a smoky flavor.
- Mexican-inspired: Add a handful of black beans and diced tomatoes.
- Lighter option: Use fat-free or reduced-fat dairy products. Substitute Greek yogurt for sour cream. It's lower in fat, higher in protein, and just as creamy as sour cream. Add diced vegetables, like onions or bell peppers, to bulk up the dip without adding calories
- Store any leftover cream cheese corn dip in the fridge - keep it covered and enjoy it within 4 days or so.
- To reheat, place the whole dish back in the oven at 350°F. Or, if you're reheating individual portions, simply microwave in 15-second bursts, stirring in between.
- Baking ahead is a breeze! Throw it all together a couple of days before and slide it into the fridge. Then pop it into the oven 45 minutes before you have to leave and your party dip is good to go!
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