Corn Dip with Cream Cheese
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Corn Dip with Cream Cheese combines crunchy corn, pickled jalapeños, various types of cheese, and sour cream. This irresistible dip is a simple, harmonious blend of flavors, making it a crowd-pleasing favorite at any gathering.
Corn Dip
There are a ton of corn dip options on the interwebs, including our old standby – Hot Jalapeno Corn Dip (that uses mayo to make it creamy). This version is slightly different as it includes sour cream and sour cream to add that creamy texture. I prefer this latest version and I hope you give it a try!
Looking for even more corn recipes? Try our Mexican Street Corn Salad Recipe, Creamy Corn Casserole, and Mexican Cornbread Muffins.
Why This Recipe Works:
- SIMPLE INGREDIENTS – This corn dip recipe combines just seven simple ingredients and is ready to bake (or enjoy cold) in just 15 minutes.
- CREAMY CORN DIP – The cream cheese and sour cream make this cheesy dip super creamy.
- FULL OF FLAVOR – We’re a fan of all things corn, jalapenos, and cheese (obviously!) and they are a match made in heaven.
- GREAT FOR ENTERTAINING – Your guests will be licking the bowl clean when you serve this easy appetizer at gatherings. Trust me – this is a great appetizer for parties, game days, Cinco de Mayo, during any time of year!
What You’ll Need for Cream Cheese Corn Dip Recipe:
- Corn – We like using Mexicorn in this dip. But you could use thawed frozen corn or even grill some fresh ears of corn.
- Jalapeños – Since we use jarred jalapenos in several recipes (specifically our Jalapeño Cheddar Sourdough Bread and Jalapeno Cheddar Focaccia), we always keep a jar handy. If preferred, use fresh jalapeños instead.
- Sharp Cheddar Cheese – We prefer the Tillamook brand and normally use sharp cheddar. You could also use Monterey jack cheese or pepper jack cheese (or a combination) for all the cheesy goodness.
- Parmesan Cheese – Make sure you freshly shred your cheese, for best results.
- Cream Cheese – While we use full fat cream cheese in this simple recipe, you could use a lighter version as well.
- Sour Cream – Feel free to try light sour cream or even plain Greek yogurt.
- Seasonings – kosher salt and freshly ground black pepper
- Green Onions
- Optional Additions – Try adding some green chiles or Rotel tomatoes to spice things up even more. Want even more spice? Add a drizzle of hot sauce or a sprinkle of cayenne pepper or chili powder.
NOTE: We enjoy this dip with blue tortilla chips, regular Tostitos, or miscellaneous crackers.
How to make Cream Corn Dip with Jalapenos:
Step 1
Prep ingredients. Drain the corn, chop jalapeños and green onions, and freshly shred the cheese.
Step 2
Combine the ingredients. In a medium bowl, combine all ingredients – corn, jalapeños, green onions, cheddar cheese, parmesan cheese, softened cream cheese, sour cream, and seasonings.
Step 3
Mix. Use a hand mixer to cream all the ingredients together until creamy.
Step 4
Add to a baking dish. Add the corn dip to a small oven-safe bowl or dish. Top with a little extra cheese and jalapenos.
Step 5
Bake. Bake corn dip in a preheated 375-degree oven for 25 minutes.
NOTE: Instead of baking this corn dip, try eating it cold instead!
Step 6
Serve. Serve corn dip with blue chips or any kind of crackers.
Pro-Tip: Make a double batch of this easy recipe for your next party!
Leftover cream cheese corn dip can be stored in an airtight container in the refrigerator for 2-3 days. However, it’s best enjoyed fresh.
Recipe FAQs:
You can use fresh corn kernels instead of canned corn. Lightly grill the ears of corn and slice off the cobs before adding to the dip.
Yes, you can prepare the dip ahead and refrigerate it. Allow it to sit out and come to room temperature before serving, for best results.
Adjust the amount of jalapeños in this delicious dip to control the spice level.
Yes, you can use reduced-fat cream cheese (instead of regular cream cheese) and light sour cream if you prefer a lighter version of the dip.
Yes, feel free to bake this party dip recipe in the oven or skip baking it and enjoy cold corn dip!
Other Appetizers:
Look no further for your next delicious appetizer recipe.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Corn Dip with Cream Cheese
Ingredients
- 8 oz. cream cheese – softened
- 1/2 cup sour cream
- 22 oz. canned Mexicorn – 2 cans drained
- 1 medium jalapeno – diced
- 1 cup sharp cheddar cheese – shredded
- 1/4 cup parmesan cheese – shredded
- 1/4 cup green onions – diced
- salt and pepper – to taste
- blue chips or crackers – to serve
Instructions
- Prep ingredients. Drain the corn, chop jalapeños and green onions, and freshly shred the cheese.
- Combine the ingredients. In a medium bowl, combine all ingredients – corn, jalapeños, green onions, cheddar cheese, parmesan cheese, softened cream cheese, sour cream, and seasonings.
- Mix. Use a hand mixer to cream all the ingredients together until creamy.
- Add to a baking dish. Add the corn dip to a small oven-safe bowl or dish. Top with a little extra cheese and jalapenos.
- Bake. Bake corn dip in a preheated 375-degree oven for 25 minutes.
- Serve. Serve corn dip with blue chips or any kind of crackers.
Notes
- Adjust the amount of jalapeños in this delicious dip to control the spice level. Try adding some green chiles or Rotel tomatoes to spice things up even more. Want even more spice? Add a drizzle of hot sauce or a sprinkle of cayenne pepper or chili powder.
- Instead of baking this corn dip, try eating it cold instead!
- Pro-Tip: Make a double batch of this easy recipe for your next party!
- Leftover cream cheese corn dip can be stored in an airtight container in the refrigerator for 2-3 days. However, it’s best enjoyed fresh.
