Cream Cheese Corn Dip

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 207kcal

Author: Shruthi Baskaran-Makanju

This easy cream cheese corn dip has sweet corn, spicy peppers, and gooey cheeses, all baked to perfection. Perfect party appetizer ready in 35 minutes!

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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.

Nutrition