This cream cheese corn dip is a delicious, easy-to-make appetizer that's ready in 35 minutes. The combination of sweet corn, spicy peppers, and gooey cheeses baked to perfection makes the ultimate party pleaser! Make it in advance and keep it warm in a slow cooker for easy serving.
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
💭 Why you'll love this recipe
- Perfect dip for gatherings. This delicious dip is sure to be a crowd favorite when you serve it at summer parties, potlucks, and family gatherings! It also makes for the perfect game day snack!
- Versatile recipe. The combination of flavors make this recipe perfect for a variety of pairings! Serve it with chips, crackers, or veggies. It's also great as a spread for sandwiches and wraps!
- Quick and easy to make. You can whip up this easy appetizer in under 35 minutes using only a few simple ingredients. Easy to make ahead, pop in the oven, and serve for your party!
📋 Ingredients and notes
To make cream cheese corn dip recipe, you'll need sweet corn, onion powder, salt, chili powder, pepperoncini, tomatoes, cheddar cheese, mozzarella cheese, cream cheese, and cilantro.
Notes and Variations
- Sweet corn. Use fresh corn when it's in season as long as you steam or boil it first. You can also use frozen or canned corn to save time. When using frozen sweet corn, thaw it properly before preparing the dip to remove excess moisture.
- Cream cheese. Make sure to use a brick of full fat cream cheese for a rich and creamy texture.
- Swap the chopped tomatoes + pepperoncini for a can of Rotel tomatoes with green chiles for a shortcut.
- Mozzarella Cheese. If you don't have mozzarella on hand, you can substitute it with Pepper Jack, Monterey Jack cheese, sharp cheddar cheese, or a combination of these types of cheese.
- Add fresh jalapeños or cayenne peppers if you want a spicier version of this dip.
- Garnish before serving. For a delightful finishing touch, top this recipe with either freshly chopped cilantro or diced green onions.
📖 How to make cream cheese corn dip
Step 1:
Preheat your oven to 350°F (180ºC). Grease an 8x8-inch baking dish. Bring out the cheeses so they can come to room temperature for even mixing.
Step 2:
In a large bowl, whip the softened cream cheese until it achieves a smooth consistency.
Step 3:
Add the sweet corn, onion powder, chili powder, salt, pepperoncini, tomatoes, cheddar cheese. Mix well with a spoon.
Step 4:
Transfer the mixture to the prepared baking dish and bake for 30 minutes.
Step 5:
During the last five minutes, sprinkle grated mozzarella cheese on top and continue baking until the cheese is fully melted.
Step 6:
Garnish with cilantro before serving.
👩🏽🍳 Top tips for the best cream cheese corn dip
⭐ Use room temperature cream cheese as it blends more easily, ensuring a creamy and flavorful dip. To soften your cream cheese quickly, remove it from the wrapper and transfer it to a bowl. Microwave for about 10 to 15 seconds.
- When using frozen sweet corn, thaw it properly before preparing the dip for best results. Excess moisture from frozen corn can affect the dip's texture, so ensure it is drained or patted dry with a paper towel.
- For more texture, reserve a tablespoon each of the sweet corn and tomatoes, and add them back into the dip after blending.
- Squeeze fresh lime juice on your dip just before serving.
- Use a slow cooker to keep your dip warm for hours. Transfer your dip to a slow cooker and use the warm setting to keep the dip warm throughout your gathering.
👩🏽🍳 Troubleshooting FAQs
Yes, but first needs to be cooked. You can boil, steam, or microwave the corn. To save time, I suggest microwaving the corn on the cob to get tender sweet corn kernels in no time.
Yes, you can assemble the cream cheese corn dip ahead of time and store it in the refrigerator until you're ready to bake it. Just be sure to cover it tightly with an aluminum foil or plastic wrap to prevent it from drying out!
It's truly a matter of preference. Some people prefer it warm and some people like it cold. Both ways are delicious! But I would suggest eating it warm since the combination of cream cheese, mozzarella, and corn blend together perfectly when the dip is heated.
🍴 What to serve with this cheesy corn dip
If you're looking for a great appetizer for your next party, this cheesy dip is a great option! Serve this creamy corn dip with tortilla chips, corn chips, crackers, pretzels, pita bread, naan bread, or even vegetables for a healthier option. To add a pop of color and flavor, consider topping the dip with some cilantro or diced green onions before serving.
🍴Storage and reheating suggestions
To make ahead of time, simply mix all the ingredients 1-2 days in advance, then refrigerate the dip until you're ready to bake it. This will allow the flavors to meld together and make for a more delicious dip.
To store leftover cream cheese corn dip, place it an airtight container and put it in the fridge for 3-4 days. To reheat, just pop it in the microwave for 1-2 minutes or heat on low on the stovetop until it's warm and gooey again. You can also transfer it to a slow cooker and keep it in the "warm" setting. Be sure to stir the dip occasionally so that it heats evenly!
I do not recommend freezing this dip as it can change the texture of the dip once it thaws.
🍴 More easy cheesy dip recipes
If you like this recipe, check out my other delicious dip recipes:
📖 Recipe
Cream Cheese Corn Dip
Ingredients
- 4 oz cream cheese
- 16 oz sweet corn, frozen
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- 4 oz pepperoncini, see notes for substitution
- 4 oz tomatoes, seeded and chopped, see notes for substitution
- ½ cup cheddar cheese
- ½ cup mozzarella cheese, part skimmed
- 2 tablespoons cilantro, chopped
Instructions
- Preheat your oven to 350°F (180ºC). Grease an 8x8 inch baking dish. Bring out the cheeses so they can come to room temperature for even mixing.
- In a large bowl, whip the cream cheese until it achieves a smooth consistency.
- Add the sweet corn, onion powder, chili powder, salt, pepperoncinis, tomatoes, cheddar cheese. Mix well with a spoon.
- Transfer the mixture to the prepared baking dish and bake for 30 minutes.
- During the last five minutes, sprinkle grated mozzarella cheese on top and continue baking until the cheese is fully melted.
- Garnish with cilantro before serving.
Notes
- When using frozen sweet corn, thaw it properly before preparing the dip. Excess moisture from frozen corn can affect the dip's texture, so ensure it is drained or patted dry with a paper towel.
- You can substitute the pepperoncini and tomatoes with a 10 oz can of diced tomatoes with chilies.
- Incorporate the cheddar, mozzarella, and cream cheese smoothly into the dip. Room temperature cream cheese blends more easily, and consistent distribution of the cheeses ensures a creamy and flavorful dip.
- If you want more texture, reserve a tablespoon each of the sweet corn and tomatoes, and add them back into the dip after blending.
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