Go Back
–+ servings
Black cast iron with corn and cream cheese mixed and topped with cilantro. Gold serving spoon in the mix to serve.
Print Recipe
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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 6
Author: Bailey

Equipment

  • 6-7 inch sized cast iron skilled or 6x6 or 7x7 baking dish
  • large mixing bowl

Ingredients

  • 8 oz cream cheese, softened *see notes
  • 3½ 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
  • ⅓ 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
  • ⅓ 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 6x6 or 7x7 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