Corn Dip

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

How To Make Corn Dip

INGREDIENTS

• Cream Cheese: Cream cheese is the key ingredient that makes this dip oh so creamy, rich, and decadent.
• Sour Cream: Sour cream helps create a creamy base that brings together all the flavors of the dip. Its mild acidity enhances the sweetness of the corn and offsets some of the richness of the dip.
• Mayonnaise: If you're a mayo hater, I get it—but trust me: It’s barely perceptible, and it adds just the tangy boost this dip needs. Also, it helps to stabilize the dip base, so it stays creamy and cohesive and doesn’t separate during baking.
• Lime Juice: Freshly squeezed lime juice lends a brightness that balances the creamy base and accentuates the corn’s sweetness.
• Chili Powder: Adds earthiness and smokiness as well as a touch of warmth, keeping the flavors lively and layered.
• Jalapeño: For any skeptics, I submit corn dip as proof that sweet loves heat. IMHO, the sweet corn finds its perfect complement in the fresh, grassy kick of jalapeño.
• Corn: While fresh corn kernels will definitely work, I prefer the ease of canned corn and find it comes at little sacrifice of flavor.
• Cheese: Monterey Jack and feta are my cheeses of choice here—Monterey Jack because it’s the ultimate melting cheese; feta because it adds sharp, salty flavor that I can't get enough of. Cheddar and cotija would also make a great pair.
• Scallions: Chopped scallions contribute a fresh allium sharpness that offsets some of the richness of the dip.
• Cilantro: Fresh cilantro is one of the greatest things in life. I use it liberally here to keep the dip bright and vibrant.

STEP-BY-STEP INSTRUCTIONS

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.

Variations

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.

Recipe Tips

• Start with softened cream cheese: Softened cream cheese is critical to achieving a smooth, creamy base, but softening it at room temperature can take 30 minutes or more. To speed things up, cut the block into smaller pieces and microwave in 10-second bursts on low power in 10-second intervals until it yields to gentle pressure.
• Go rogue on your dippers: This dip is traditionally served with tortilla chips, but you don’t have to stop there. Try using potato chips or toasted pita chips or veggie sticks (such as bell pepper, celery, or cucumber). Better still, put out a spread of dippers and let folks have at ’em.

Storage

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.