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Corn dip is the creamy, cheesy party dip I just can’t get enough of. A cream cheese base with a hint of heat makes this corn-packed appetizer a crowd-pleaser at any gathering. While some corn dip is served cold, I prefer to serve mine hot. Follow my recipe and in 40 minutes you’ll have a perfect warm dip to wow guests at your next celebration. Here’s everything you need to know.
What People Are Saying:
"Jalapeño, corn, and cheese are a combo that never fails, and the texture and flavor of this is the PERFECT street corn dip. I could eat it with a spoon, no chips needed." - jan3354
"Very yummy. A perfect dip for a party with friends or to hog all to yourself." - ann2554
Preheat your oven to 350°. While the oven is heating up, work on the dip base. Grab a large bowl and mix the cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth and homogeneous. Season with salt. Pro tip: Make sure your cream cheese is softened beforehand—it makes mixing so much easier and allows better integration of the ingredients.
Now, gently fold in the corn, jalapeño, scallions, garlic, cilantro, feta, and 1 cup of the Monterey Jack. For the best texture, make sure the corn is well drained. For the heat-sensitive, removing the ribs and seeds from the jalapeño will mellow it out significantly.
Scrape the corn mixture into a medium baking dish; spread into an even layer. Sprinkle the remaining 1/4 cup Monterey Jack over the top. Alternatively, you can use a 10" cast-iron skillet—it’s great at retaining heat (so the dip stays warm longer) and makes an attractive serving vessel.
Bake the dip until it's bubbling around the edges and golden brown in spots, 25 to 30 minutes. For extra flavor, try running the dip under the broiler for a couple minutes!
Top with hot sauce and more cilantro. Serve hot with tortilla chips alongside.
Full list of ingredients and directions can be found in the recipe below.
While I love this dip as is, there are plenty of ways to get creative with it. If you’re a mayo hater, you can substitute sour cream or Greek yogurt, though you’ll miss out on the special tanginess mayo brings. Feel like amping up this dip? Add some bacon for a smoky twist.
If you have leftover corn dip, transfer it to an airtight container and store in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave on medium-low power.
(8-oz.) pkg. cream cheese, softened
sour cream
mayonnaise
Juice of 1 lime
chili powder
Kosher salt
(15-oz.) cans corn, drained
jalapeño, seeds and ribs removed if desired, finely chopped
scallions, finely chopped
garlic cloves, finely chopped
coarsely chopped fresh cilantro, plus more for serving
crumbled feta
shredded Monterey Jack, divided
Hot sauce and tortilla chips, for serving
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