Cream Cheese Corn Dip: Easy Recipe Ready in 20 Minutes
You need a dip that takes almost no time and tastes amazing. This cream cheese corn dip does both.
It’s creamy, a little spicy, and has that addictive sweet-savory thing going on. You mix everything in one bowl, bake it for 10 minutes, and you’re done.
Table of Contents
Quick Verdict
- Who it’s for: Anyone who wants a crowd-pleasing appetizer without spending hours in the kitchen
- Main benefit: Ready in 20 minutes with ingredients you probably already have
- Main drawback: It disappears so fast that you might need to make two batches
Why You’ll Love This Recipe
It’s Ready in 20 Minutes
- Most corn dip recipe with cream cheese takes about 20 minutes from start to finish. You spend 5 minutes mixing, 10 minutes baking, and 5 minutes cooling.
- That’s faster than ordering takeout. And you don’t need any special cooking skills.
Everyone asks for the recipe.
- This corn cream cheese dip works at every gathering. I’ve made it for game nights, family dinners, and office potlucks.
- People always ask what’s in it. When you tell them it’s just corn, cream cheese, and a few other things, they don’t believe you.
You Can Make It Ahead
- You can mix everything the night before. Keep it in the fridge. Then bake it right before people arrive.
- This saves you stress on party day. You just pop it in the oven while you set up.
Ingredients Needed
Main Ingredients
For a basic cream cheese corn dip recipe, you need:
- 8 oz cream cheese (softened)
- 2 cups corn (frozen, canned, or fresh, all work)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup sour cream or Greek yogurt
- 1 can diced green chiles (4 oz)
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
That’s it. Eight simple ingredients.
If you use canned corn, drain it well. If you use frozen corn, you don’t need to thaw it first.
Optional Add-Ins for Extra Flavor
These aren’t required, but they make the dip even better:
- ½ cup chopped jalapeños (for heat)
- ¼ cup chopped cilantro (for freshness)
- ½ cup cooked, crumbled veal (for smokiness)
- 1 teaspoon lime juice (for brightness)
- ½ cup diced red bell pepper (for color and crunch)
Start with the basic recipe. Then add what sounds good to you.
How to Make It Step-by-Step
Prep Your Ingredients (5 Minutes)
- Let your cream cheese sit at room temperature for 30 minutes before you start. Soft cream cheese mixes easier.
- Drain your corn if using canned. Shred your cheese if you bought a block. Chop any add-ins you’re using.
- Preheat your oven to 350°F (175°C).
Mix and Combine (5 Minutes)
- Put the softened cream cheese in a large bowl. Add the sour cream and mix until smooth.
- You can use a hand mixer or just a spoon. Either works fine.
- Add the corn, shredded cheese, green chiles, and all your seasonings. Stir everything together.
- The mixture will look thick. That’s normal.
Bake Until Golden (10 Minutes)
- Spread the mixture in an 8×8 baking dish or a pie pan. You want it about an inch thick.
- Sprinkle a little extra cheese on top if you want it extra golden.
- Bake for 20-25 minutes. The top should be bubbly and starting to brown at the edges.
- Let it cool for 5 minutes before serving. It’s very hot right out of the oven.
Serving and Storage Tips
What to Serve With Your Dip
This corn dip with cream cheese goes with:
- Tortilla chips (the most popular choice)
- Crackers (wheat thins work great)
- Sliced baguette or crostini
- Vegetable sticks (bell peppers, celery, carrots)
- Pita chips
I usually put out tortilla chips and crackers. That covers most people’s preferences.
How to Store Leftovers
- Put leftover dip in an airtight container. It keeps in the fridge for 3-4 days.
- To reheat, microwave it in 30-second bursts. Stir between each burst. Or reheat it in a 300°F oven for 10-15 minutes.
- The texture might be slightly different after reheating, but it still tastes good.
Can You Freeze It?
Technically yes, but I don’t recommend it. Cream cheese can get grainy when frozen and thawed.
If you do freeze it, use it within one month. Thaw it in the fridge overnight, then reheat thoroughly.
Helpful Notes
Common Mistakes to Avoid
- Don’t skip softening the cream cheese. Cold cream cheese makes a lumpy dip.
- Don’t overbake. The dip should be hot and bubbly, not dried out. Check it in 20 minutes.
- Don’t skip draining the corn. Extra liquid makes the dip watery.
How to Adjust the Spice Level
The basic corn dip recipe cream cheese is mild. Most kids eat it without complaints.
For more heat, add:
- Diced jalapeños (fresh or pickled)
- A dash of cayenne pepper
- Hot sauce mixed in
- Pepper Jack cheese instead of regular cheddar
For less heat, skip the green chiles. Use all mild cheese.
Making It Dairy-Free or Lighter
For a lighter version, use:
- Low-fat cream cheese (it works fine)
- Greek yogurt instead of sour cream
- Reduced-fat shredded cheese
For dairy-free, this gets tricky. You’d need vegan cream cheese and vegan cheese. The texture won’t be quite the same, but it can work.
You can’t make this recipe truly healthy. It’s a cheese dip. But the lighter version cuts about 30% of the calories.
FAQ
Can I make cream cheese corn dip without baking it?
Yes. Mix everything together and serve it cold or at room temperature. It won’t have that golden, bubbly top, but it still tastes good. Some people prefer it this way for summer parties.
What if I don’t have sour cream?
Use Greek yogurt, regular yogurt, or mayonnaise. The flavor changes slightly, but all three work. Mayo makes it richer. Yogurt makes it tangier.
Can I use fresh corn instead of canned?
Absolutely. Cut the kernels off 2-3 ears of corn. You can use them raw or cook them in a skillet for 3-4 minutes first. Cooked corn adds a slightly sweeter, deeper flavor.
How do I make this spicier?
Add fresh jalapeños, cayenne pepper, or a few dashes of hot sauce. You can also use pepper jack cheese instead of cheddar. Start with small amounts and taste as you go.
Why is my dip watery?
This usually happens when the corn isn’t drained well enough. Make sure to drain canned corn completely. If using frozen corn, pat it dry with paper towels after thawing.
Can I double this recipe?
Yes. Use a 9×13 baking dish instead of an 8×8. The baking time stays about the same, maybe 5 minutes longer. Check that it’s hot and bubbly throughout before serving.
Cream Cheese Corn Dip Recipe
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 2 cups corn frozen, canned (drained), or fresh
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- 0.5 cup sour cream or Greek yogurt
- 4 oz diced green chiles canned
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Allow the cream cheese to soften fully for easy mixing.
- In a large bowl, combine the cream cheese and sour cream until smooth and creamy.
- Add the corn, shredded cheese, diced green chiles, garlic powder, cumin, salt, and pepper. Stir until evenly combined.
- Spread the mixture evenly into an 8×8-inch baking dish or pie pan.
- Bake for about 15 minutes, or until the dip is hot, bubbly, and lightly golden around the edges.
- Let cool for 5 minutes before serving.
Notes
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