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.

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

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

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

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

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