Cream Cheese Corn Dip

Dipping a frito corn chip into a creamy corn dip with bell pepper, corn, and cheese.

This cream cheese corn dip is made with simple ingredients and comes together quickly for an easy appetizer that works for ANY occasion!

Course Appetizer

Cuisine American

Prep Time 15

Chilling time 2

Total Time 2 15

Servings servings

Calories 323

Author Dorothy Bigelow

Ingredients

4 oz cream cheese softened (half of a brick; brick-style recommended)
¾ cup sour cream thick, good quality type like Daisy, Good Culture, or Gay Lea Gold.
¾ cup mayonnaise
½ teaspoon coarse ground pepper
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon onion powder
Salt to taste
3 cups corn kernels* thawed, if frozen or approximately 2 (15-oz cans corn, drained)
2 4-oz cans chopped green chiles
2 cups shredded cheddar cheese fresh from the block recommended**
½ cup diced red bell pepper
½ cup sliced green onions plus a tablespoon extra for garnish (optional)

Instructions

Add the cream cheese to a large mixing bowl, and use an electric hand mixer (or a whisk and some elbow grease) to blend the cream cheese until smooth.
4 oz cream cheese
Add the sour cream, mayonnaise, pepper, garlic powder, cumin, paprika, and onion powder. Mix well until uniform, scraping down the sides of the bowl as needed. Add salt, mix, and adjust to your taste preference.
¾ cup sour cream, ¾ cup mayonnaise, ½ teaspoon coarse ground pepper, ½ teaspoon garlic powder, ¼ teaspoon cumin, ¼ teaspoon paprika, ¼ teaspoon onion powder
Fold in the corn (drained if canned, thawed if frozen), green chiles, shredded cheese, bell pepper, and green onions. Continue folding everything in until well combined.
3 cups corn kernels*, 2 4-oz cans chopped green chiles, 2 cups shredded cheddar cheese, ½ cup diced red bell pepper, ½ cup sliced green onions
Taste and adjust salt, pepper, and other seasonings as desired. Keep in mind that the flavor will develop during chilling.
Salt
For the best results, cover and refrigerate for at least 2 hours, or up to 24 hours in advance.
Alternatively, you can bake the dip for 15-22 minutes in a 350ºF oven if you want a hot baked corn dip!
Garnish with green onions and a sprinkle of cheddar cheese (if desired). Serve with corn chips, tortilla chips, or the dippers of your choice.

Notes

Hot baked corn dip: Top with additional cheese (not too much!) and bake in a 350ºF (177ºC) oven for 15-22 minutes, or until hot and bubbly with melted cheese throughout.

Slow cooker: For a slow cooker hot version, warm it on HIGH for 2 hours, stirring 1-2 times. Switch the heat to WARM when you're ready to serve.

*Fresh, frozen, or canned corn? You can use whatever type of corn you have available to you, but blanched fresh or frozen are preferred. Frozen was our top pick since it was easier than fresh, but tasted just as good. If using fresh corn, you will need about 4-5 ears of corn; they should be blanched and then the kernels removed. If using canned, you will need 2- 15 oz cans, or 2.5- 12 oz cans; make sure they are drained before measuring or adding to the dip.

Too much liquid? If your corn still has too much liquid after thawing or draining, use paper towels to absorb the extra moisture.

**Shredded cheese: This recipe is very similar to my boat dip recipe, in which I did EXTENSIVE testing on the impact of cheese during the development process. If you use pre-shredded cheese, your dip will get thicker and drier as it sits longer in the fridge; the powdered coating has moisture-absorbing ingredients and will soak up some of the moisture from the dip. We recommend using freshly shredded cheese! Taste-testers strongly prefer it.

Storage: Cover the dip tightly. It should keep well in the fridge for up to 3-4 days.

Make ahead: If you want to make this dip ahead of time for a party, you can absolutely do that! We recommend no more than a day ahead, as the ingredients lose freshness after that, but the extended chilling time makes for better flavor development!

Soften the cream cheese: It’s important to let the cream cheese soften at room temperature (or use the microwave method) before making the dip. Cold cream cheese will be lumpy and create a weird texture in the dip. If you didn’t plan ahead, add the cream cheese to a microwave-safe plate and microwave for 10 seconds, flip, and continue 1-2 times until the cheese is soft enough to depress easily with a thumbprint. Be careful not to overheat!

Nutrition