This Cream Cheese Corn Dip Recipe is a creamy and cheesy hot corn dip that will be the star of your next party. It's also easy to make, which makes it perfect for game days or as a party dip recipe when you need something fast.
If you love our cowboy corn casserole side dish, you'll also love this cheesy dip recipe!
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This cream cheese corn dip recipe is sometimes called crack corn dip, and I can understand why. Full of flavor, crunchy sweet corn, and cheesy goodness what more could you ask for in a delicious appetizer recipe?
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Cream Cheese: Regular or low fat cream cheese both work in this recipe.
- Mayonnaise: You can substitute sour cream if you like.
- Corn Kernels: I use canned corn that's been drained. You can also use frozen corn or even fresh corn. If you use fresh corn, you steam it first and then remove it from the cob.
- Shredded Cheddar Cheese: I prefer to use sharp cheddar cheese in this cheesy corn dip, but you can use so many different options, such as pepper jack cheese, Monterrey jack cheese, or even the pre-shredded Mexican blend.
- diced green onions
- Bell Pepper: Diced red bell pepper, with the seeds and membranes removed, adds a pop of color and freshness. Any color pepper will work.
- Seasonings: Garlic powder, salt, and black pepper round out the flavors for the dip.
Out of something you need? Check out our free ingredient substitutions printable!
Variations
- Want to shake up the flavors? Swap out the garlic powder for taco seasoning or ranch seasoning.
- Are you a fan of spicy foods? Add some additional spice to this hot dip by adding sliced fresh jalapeno peppers, hot sauce, or even red pepper flakes to the cream cheese mixture.
- There are so many great ingredients that you can add to this dip to customize it, such as a can of Rotel tomatoes, diced green chilies, diced red onion, or a squeeze of lime juice for a little acidity.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Yes, you can freeze leftover corn dip for up to 3 months. Just make sure to thaw it completely before reheating and serving.
Corn dip can be enjoyed cold as well. It's a versatile dish and can be served hot or cold, depending on your preference.
Ang's Recipe Tips
- For best results, use fully softened cream cheese; if you are in a hurry, you can soften it in the microwave in 15-second increments. Just make sure that you don't melt it; you only want it to be soft.
- Another one of my best tips for this easy appetizer is to use regular cream cheese; the block-style full-fat cream cheese will give you the best flavor. The cream cheese in the tub will be too runny for this recipe.
Storage
To Store: Leftover creamy corn dip can be stored in an airtight container in the fridge for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
Make Ahead
One of the best things about this great appetizer is that it can be prepped ahead to save you time in the kitchen. Assemble your dip and cover the casserole dish with plastic wrap place it in the fridge until you are ready to bake it or for up to 24 hours.
Serving Suggestions
I love to serve this cheesy dip with tortilla chips, but you can also serve it with corn chips, crackers, vegetable sticks, or even pita chips are a great option. No matter what you choose to dip into this delicious dip, you're going to be so glad that you made it.
You could also serve this delicious corn dip with a little bit of pico de gallo on top.
Similar Recipes
If you like creamy dips then next time you'll also want to try our cream cheese salsa dip or cheesy bacon dip.
I know you'll also enjoy these delicious recipes:
And if you're looking for a sweet treat to round out your party spread, try our toffee apple dip or s'mores dip. There are so many delicious dips for parties!
Related: 75+ Perfectly Delicious Appetizers
Not ready to make this cheesy dip recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Cream Cheese Corn Dip
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Ingredients
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- 15 ounces canned corn kernels drained
- 1 cup shredded cheddar cheese divided
- ¼ cup diced green onions
- ¼ cup diced red bell pepper
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Tortilla or corn chips for serving
Instructions
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add the mayonnaise and seasoning, then mix until well combined.8 ounces cream cheese, ½ cup mayonnaise, ¼ teaspoon garlic powder, Salt and pepper
- Gently fold in the drained corn, about ¾ of the shredded cheddar cheese, green onions, and diced red bell peppers into the cream cheese mixture until fully combined.15 ounces canned corn kernels, 1 cup shredded cheddar cheese, ¼ cup diced green onions, ¼ cup diced red bell pepper
- Spread the corn and cream cheese mixture into the bottom of a greased casserole dish in an even layer. Sprinkle the top with the remaining shredded cheese.
- Bake in a preheated oven at 350 degrees F for 25-30 minutes or until the cheese is melted and the dip is bubbly.
- Carefully remove from the oven and garnish with a sprinkle of sliced green onions if desired.¼ cup diced green onions
- Allow the dip to cool for a few minutes before serving with corn or tortilla chips.Tortilla or corn chips
Equipment
Notes
- For best results you will need to use fully softened cream cheese, if you are in a hurry you can soften it in the microwave in 15-second increments.
- You need to use regular cream cheese, the cream cheese in the tub will be too runny for this recipe.
Kay says
Is there a way to make it smaller for just 2 people ?
Angela Paris says
Hi Kay! You can half the recipe which will give you enough for 4 servings - some for now, and some for later! 🙂 Here's how:
4 ounces cream cheese softened
1/4 cup mayonnaise
1 cup canned corn kernels, drained
1/2 cup shredded cheddar cheese, divided
2 tablespoons diced green onions
2 tablespoons diced red bell pepper
1/8 teaspoon garlic powder