This Cream Cheese Corn Dip is the best creamy and cheesy dip. It’s incredibly easy to make and uses just a few familiar ingredients. Corn dip is perfect for potlucks or hosting a game-day party.
Corn is not just a side dish, try making it these two delicious ways, my Mexican Corn Pudding and my Black Bean and Corn Salsa Recipe.
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Why this Cream Cheese Corn Dip Recipe is a Keeper
I love this dip recipe because it’s the perfect appetizer to serve at holiday gatherings or for a game-day party. This delicious dip is easy to make and everybody will be asking you for the recipe especially if they love corn.
- Creamy Base: Cream cheese melts into a velvety texture that clings to chips and veggies.
- Balanced Flavor: Sweet corn, melted cheese, and seasoning create a savory dip with subtle sweetness.
- Party‑Ready: Make this great dip on the stovetop or in a slow cooker for easy entertaining.
- I Have Made this Dip with: Roasted Red Pepper Hummus, or Cream Cheese Stuffed Mini Peppers with Bacon.
Can this Delicious Dip Be Made in a Slow Cooker?
Yes! This is a really great recipe to let cook in the crockpot. Slow cookers trap steam, so dips can get watery — keeping the lid slightly vented during the last 20–30 minutes helps excess moisture evaporate and thickens the dip naturally.
Pro Tip For Cream Cheese
Instead of adding cold cream cheese straight to the corn mixture, warm it gently with 2–4 tablespoons of milk, cream, or even the canned corn liquid before mixing everything together. This loosens the cream cheese so it melts smoothly into the dip instead of clumping or staying thick. The result is a creamy, velvety texture that stays dippable even as it cools — no stiff, gluey pockets of cream cheese.
Simple Ingredients for Cheesy Corn Dip
This appetizer recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Corn: You will need both white corn and yellow corn. I prefer to use fresh corn on the cob, but you can also use canned corn or frozen corn kernels.
- Cream Cheese: Use softened cream cheese and sour cream to make the creamy base for this dip.
- Shredded Cheese: Top the baked dip with shredded Monterey Jack cheese. You could also use sharp cheddar cheese or pepper jack.
Variations to Love this Recipe for Hot Corn Dip Recipe
Make this recipe into different varieties by using different ingredients to get different flavors.
➡️ Fiesta Corn Dip: Add black beans, diced jalapeno and taco seasoning. Add in a little extra garlic powder to make it garlicky.
➡️ Spicy: Mix in diced green chiles or hot sauce.
➡️ Meaty: Add cooked bacon bits or shredded chicken.
➡️ Lighter: Use reduced‑fat cream cheese and cheese.
➡️ More Protein: Stir some cottage cheese into the delicious hot dip.
Kitchen Tools To Make the Cream Cheese Corn Dip Appetizer Easier
All you really need to make this corn and cream cheese dip is an appropriate-sized baking dish.
- 8×8 Inch Baking Dish: Use an 8×8 baking dish to make this party dip.
How to Make Cream Cheese Corn Dip
This crack corn dip comes together in just 2 easy to follow steps. It’s so easy and delicious, it’s a favorite for hosting.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Dip Mixture: Beat together the cream cheese, sour cream, All Purpose Seasoning, chili powder and cumin. Then, gently fold in the corn, chopped green chilies and half of the green onions.
- Bake & Top: Transfer the mix to a baking dish, and bake in a preheated oven for about 30 minutes. Top with cheese, then bake for another 5 minutes. Then, finish off by topping with the rest of the green onions.
Prep Ahead and Short Cut Tips for Cheesy Hot Corn Dip
Help your future self out and prep this creamy corn dip ahead of time.
➡️ Make Ahead: Assemble ingredients and refrigerate; warm before serving.
➡️ Store: Keeps up to 3 days in the fridge; reheat gently in microwave or crock pot.
Alternate Cooking Methods for Mexican Corn Dip
This cheesy dip recipe is best baked in the oven, but you can also make it in a crockpot.
- Slow Cooker: Add all of the ingredients to a crock pot and stir well. Cover and heat on low
What Pairs Well with this Cream Cheese Corn Cheese Dip?
Serve this easy appetizer with Baked Tortilla Chips or Glazed Bacon Crackers. You can also try it with Fritos, sliced bell peppers or other corn chips.
Can I Use Fresh Corn for this Mexican Street Corn Dip?
I like to make things easy but if you are going to grill or cook a couple ears of corn, do a few extra and use the extra fresh sweet corn cut off the cob to make this taco dip.
How to Store, Reheat and Use Leftover Hot Dip
- Storing: Keep leftover cream cheese corn dip in an airtight container, or wrapped really well with plastic wrap, in the fridge for up to 3–4 days. Stir before serving.
- Reheating: Microwave (best for small portions): Heat in 20–30 second bursts, stirring between each. Add 1–2 teaspoons of milk or cream if it looks too thick
- Using Leftovers: Make quesadillas or melts. Spread a thin layer of leftover dip inside tortillas or bread with shredded cheddar cheese. Melts into a creamy, cheesy filling.
- Pasta Sauce: Thin with a little pasta water and toss with noodles. It becomes a quick, cheesy corn Alfredo.
Expert Tips for Making Corn Dip with Cream Cheese
➡️ Avoid Grainy Dip: Heat the mexican street corn dip gently. High heat can separate the cheese.
➡️ Keep Warm Until Ready to Serve: Use a small crock pot on warm to have delicious hot Mexican corn dip with cream cheese for parties.
➡️ Fresh Corn: If you’re using fresh corn, you may want up to 4-5 ears of fresh corn to make the cheese and corn dip. Sear the corn in a pan to bring more flavor to the dip.
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Cream Cheese Corn Dip
Equipment
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Ingredients
- 8 ounces Cream cheese, softened
- ¼ cup Sour cream
- 1 teaspoon All Purpose Seasoning
- ½ teaspoon Chili powder
- ½ teaspoon Cumin
- 15 ounces White corn, 1 can
- 15 ounces Yellow corn, 1 can
- 7 ounces Chopped green chilis, 1 can
- 2 Green onions, green and white parts chopped, divided
- 1 cup Shredded Monterey Jack cheese
Instructions
- Preheat oven to 350℉.
- In a bowl, beat together cream cheese, sour cream, chili powder, cumin and All Purpose Seasoning.
- Gently stir in corn, chopped green chilis and half of the sliced green onions.
- Transfer to an 8×8 baking dish.
- Bake for 30 minutes.
- Top with cheese and bake for 5 more minutes.
- Top with remaining sliced green onions before serving.
Christina’s Notes
- Avoid a Grainy Texture: Warm the Mexican street corn dip gently. High heat can cause the cream cheese and shredded cheese to separate, giving the dip a gritty feel.
- Keep It Warm for Parties: Transfer the dip to a small slow cooker set to Warm so it stays creamy and scoopable for hours — ideal for game day or potlucks.
- Using Fresh Corn: If you’re starting with fresh corn, plan on 4–5 ears. Searing the kernels in a hot skillet first adds a smoky, caramelized flavor that makes the whole dip taste richer.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.