Description
This easy corn dip is a cheesy, creamy, and crowd-pleasing appetizer featuring sweet corn, tangy cream cheese, jalapeños, and gooey cheddar. Perfect for parties, potlucks, or game day, it’s quick to make and always a hit.
Ingredients
Scale
- 2 cans (15 oz each) sweet corn, drained (or 3 cups frozen corn, thawed, or fresh corn)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup mayonnaise (or sour cream or Greek yogurt)
- 1/4 cup chopped green onions
- 1/4 cup diced jalapeños (optional, fresh or jarred)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt & pepper to taste (start with 1/2 tsp salt, 1/4 tsp black pepper)
- 1/2 cup additional shredded cheese (cheddar or Mexican blend, optional for topping)
- 2 tbsp chopped cilantro or parsley (optional for garnish)
- Crumbled cooked bacon (optional for topping)
- Tortilla chips, corn chips, pita chips, or raw veggie sticks for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch or 9-inch round baking dish with butter or nonstick spray.
- In a large bowl, add softened cream cheese, mayonnaise, cheddar cheese, and pepper jack cheese. Blend with a hand mixer or whisk until mostly smooth and creamy.
- Stir in drained corn, diced jalapeños, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until evenly combined.
- Taste and adjust seasoning as desired (add more jalapeños for heat, lemon juice for zest, or more salt/pepper).
- Transfer mixture to the prepared baking dish and smooth the top with a spatula.
- Sprinkle extra shredded cheese over the top. Add crumbled bacon or a sprinkle of smoked paprika if desired.
- Bake for 20-25 minutes, until hot, bubbly, and lightly golden around the edges.
- Let the dip sit for 5 minutes before serving. Garnish with chopped cilantro or parsley.
- Serve hot with tortilla chips, corn chips, pita chips, or veggie sticks.
Notes
For best texture, use room temperature cream cheese. Drain corn well to avoid soggy dip. Make ahead by mixing and refrigerating up to 24 hours before baking. For a lighter dip, use Greek yogurt instead of mayo. Add extra jalapeños or hot sauce for more heat. Double the recipe for large crowds and bake in a 9×13-inch dish, adding 5-10 minutes to bake time.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
Keywords: corn dip, party appetizer, cheesy dip, easy dip, crowd pleaser, game day, potluck, baked dip, gluten-free, vegetarian option