Cream Cheese Corn Dip

5 from 6 votes
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Cream Cheese Corn Dip is a crowd pleasing, creamy, easy appetizer. This recipe is lip smacking good and you can make it ahead of time.

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Why This Cream Cheese Corn Dip Is Great

This dip checks all the boxes for me. The flavors are on point and they marry with each other so perfect baking in the oven.

It’s easy to make, you just mix everything up and bake it all in one cast iron or baking dish. You can make this ahead of time! You can mix everything up, add it to a baking dish and store it in the fridge the day before you need to serve it. I love easy appetizers like this, it makes entertaining so much more enjoyable.

Customize the cream cheese corn dip with add ins, use spicy peppers or mild, and you can add in extra veggies if needed. Also try my Tuna Dip, it’s a bit lighter but also great. Another cheesy crowd pleasing appetizer, my Smoked Queso Dip which is made with real cheese, you will love it.

Ingredients Needed

All ingredients needed to make the recipe on a counter. Small bowls filled with veggies, seasonings and more.

Canned Chicken. This is optional! I love to add it in for extra protein and flavor but you can also keep this vegetarian.

Corn. I use frozen corn kernels. They add color, crunch and are the star of the recipe.

Pickled Peppers. I use Hot Cherry Peppers in this recipe. You can use pickles jalapeños, banana peppers or any pickled pepper of choice.

Cream Cheese. I use regular cream cheese for this recipe. Whipped will also work and you can use low fat cream cheese as well.

Rotel Tomatoes. This adds color and flavor, and gives the dish a little of a queso vibe! Use any canned roasted tomatoes with green chilis.

Seasonings. Chili powder, salt, cumin, chipotle, smoked paprika, garlic powder.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Frozen Corn. You can use canned corn, just be sure to drain it first. Fresh corn kernel will also work great.

Pickled Peppers. You can use fresh chopped jalapeños if you’d like. You can also skip it. They add a wonderful touch to the dip and it’s part of the garnish but if you are sensitive to heat you can go without.

Cheese. Shredded cheddar cheese, monterey jack, pepper jack will all work well.

Canned Chicken. Shredded rotisserie or canned tuna will also work. You can also omit and make the appetizer without.

Steps To Make This Recipe

Glass mixing bowls with a silver spoon showing how to make this recipe.

Step One. Preheat oven to 350º.

Step Two. In a large bowl, beat cream cheese until smooth. You can also use a large spoon in a bowl. Add in corn, tomatoes, mayo, seasoning, chopped pickled peppers, canned chicken (if using) 1 tbsp chopped cilantro. Mix well.

Step Three. Add the corn mixture to a medium sized skillet (6-7 inch in size). A 6×6 or 7×7 baking dish will also work. Add the skillet to the middle rack of the preheated oven, bake for 30 minutes.

Step Four. Add the grated cheese the last five minutes, continue to cook until cheese is melted completely. Let the dip cool for about 3 minutes. Garnish with chopped green onion, additional cilantro and chopped pickled peppers. Serve with pretzels, tortilla chips or crackers.

Recipe FAQs

Can I make this dip ahead of time?

Yes! This is great to make ahead of time, you can mix everything up, add it to the baking dish and refrigerate for up to 24 hours prior to baking and serving.

What are the best dippers for corn dip?

Serve cream cheese corn dip with tortilla chips, crackers, or vegetable sticks.

Recipe Tips

Different Corn: Using fresh corn or frozen can add a delightful crunch and sweetness to the dip. You can also try roasted corn for a smoky flavor.

Mix Cheese Varieties. Experiment with different cheese varieties to add complexity to the flavor. Cheddar, Monterey Jack, or a Mexican blend can complement the creaminess of the cream cheese.

Serve in Bread Bowls. Hollow out a bread bowl and serve the dip inside for a creative presentation if you’d like. The bread can be used as an edible scoop.

Reheat with Care. If you have leftovers, reheat the dip gently to prevent separation. Use a microwave or stovetop on low heat, stirring occasionally.

Other Great Appetizers To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Black cast iron with corn and cream cheese mixed and topped with cilantro. Gold serving spoon in the mix to serve.
5 from 6 votes

Cream Cheese Corn Dip

Cream Cheese Corn Dip is a crowd pleasing, creamy, easy appetizer. This recipe is lip smacking good and you can make it ahead of time. 
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6

Equipment

  • 6-7 inch sized cast iron skilled or 6×6 or 7×7 baking dish
  • large mixing bowl

Ingredients 

  • 8 oz cream cheese, softened, *see notes
  • cups frozen corn, thawed
  • 1-2 Tbsp mayonnaise , *this makes the dip more spreadable
  • 1 10 oz can petite diced tomatoes with chilies , *rotel tomatoes
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin powder
  • ½ tsp chipotle powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • cup pickled peppers, plus more for garnish, *see notes
  • 2 Tbsp fresh cilantro, chopped, plus more for garnish
  • 3 green onions, topped, for garnish
  • 1 cup canned chicken, *see notes, optional
  • cup cheddar cheese, shredded

Instructions 

  • Preheat oven to 350 degrees F.
  • In a large bowl, beat cream cheese until smooth. You can also use a large spoon in a bowl. Add in corn, tomatoes, mayo, seasoning, chopped pickled peppers, canned chicken (if using) 1 tbsp chopped cilantro. Mix well.
  • Add the corn mixture to a medium sized skillet (6-7 inch in size). A 6×6 or 7×7 baking dish will also work. Add the skillet to the middle rack of the preheated oven, bake for 30 minutes.
  • Add the grated cheese the last five minutes, continue to cook until cheese is melted completely. Let the dip cool for about 3 minutes. Garnish with chopped green onion, additional cilantro and chopped pickled peppers. Serve with pretzels, tortilla chips or crackers. 

Notes

*low fat cream cheese will work. 
*fresh corn or canned, drained corn will work in place. 
*mayonnaise adds a little tang and helps to combine cream cheese and make the dip more spreadable. 
*pickles jalapeño, hot cherry peppers or banana peppers will work. 
*shredded chicken will work well, this is an optional all in.

Nutrition

Serving: 0.5cup | Calories: 336kcal | Carbohydrates: 26g | Protein: 16g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 670mg | Potassium: 422mg | Fiber: 3g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 336
Keyword: 30 minute, Appetizer
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Recipe Rating




9 Comments

  1. 5 stars
    Made this for a birthday party potluck and everyone really enjoyed it. This was a great change up from the usual chips and salsa I bring.

    1. oh wonderful! I am so happy to hear you enjoyed.

  2. 5 stars
    Just made this last night for a friends party. It was great! I’m going to make again for the Super Bowl.

    1. Love to hear this, thank you so much for the feedback.

  3. 5 stars
    We made this last night and it was so good I almost ate it as my entire meal.

    1. I am so happy to hear this! Thanks for the feedback and happy cooking 🧑‍🍳

  4. 5 stars
    Just made this in the crockpot for a Super Bowl party today! Tastes great and worked well in the crockpot for anyone wondering!

  5. 5 stars
    This is a WONDERFUL Dip. We made it for the football game and it really hit the spot. Served it with fritos corn chips (yum!)