Cream Cheese Corn Dip
This appetizer is a creamy, cheese-y dip with a hint of spice and the savory crunch of corn. Use a variety of "dippers" for a snack everyone will love.
Servings: 8
Calories: 283kcal
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!