Creamy Corn Dip with Cream Cheese - 10-Minute Party Favorite

Name: Cheesy Corn Dip with Cream Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups corn kernels (fresh or frozen); 8 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/4 cup diced green chilies; 1 tsp taco seasoning; 1/4 cup sour cream; 1/4 cup mayonnaise; 1/4 tsp garlic powder; 1/4 tsp onion powder; Salt and pepper to taste

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Nothing gets a party started like my famous corn dip with cream cheese bubbling away in the oven. I swear, this hot, cheesy appetizer disappears faster than I can make it! The first time I served this corn dip with cream cheese at a backyard BBQ, my neighbor begged for the recipe before she even finished her first scoop. Now it’s my most-requested dish for game days, potlucks, and girls’ nights.

What makes this corn dip with cream cheese so special? It’s ridiculously easy – just 10 minutes of prep before it goes in the oven to get all golden and melty. The cream cheese base keeps it luxuriously smooth, while the corn and chilies add the perfect crunch and kick. My grandma taught me the secret: always use full-fat cream cheese and mix it while it’s properly softened. That one tip makes all the difference between good dip and “oh my god what is this magic” dip.

After years of tweaking (and countless party tests), I can confidently say this corn dip with cream cheese recipe is foolproof. Whether you’re feeding a crowd or just craving something indulgent, it never fails to impress. Just be warned – you’ll need to hide a portion for yourself if you want any leftovers!

Close-up of a golden-brown baked corn dip with cream cheese, topped with melted cheese and chopped green onions in a white baking dish.

Table of Contents

Why You'll Love This Corn Dip with Cream Cheese
Ingredients for Corn Dip with Cream Cheese
Equipment Needed
How to Make Corn Dip with Cream Cheese
Tips for the Best Corn Dip with Cream Cheese
Serving Suggestions
Storage and Reheating
Nutritional Information
Frequently Asked Questions

Why You’ll Love This Corn Dip with Cream Cheese

Oh honey, let me count the ways this corn dip with cream cheese will become your new party MVP:

10-minute prep – Seriously, I’ve made this while chatting with guests and sipping wine. Just mix and bake!
That melty magic – The cream cheese and cheddar combo stays gloriously gooey for hours (if it lasts that long).
Spice it your way – Mild with green chilies or fiery with jalapeños? You’re the boss of your dip.
Crowd-pleaser guarantee – I’ve never brought home leftovers, not even from my picky aunt’s book club.
No fancy skills needed – If you can stir ingredients together, you’ve got this.

Trust me, once you see how fast this disappears at your next gathering, you’ll understand why it’s my most requested recipe. The compliments (and recipe requests) will pour in faster than the dip gets eaten!

Ingredients for Corn Dip with Cream Cheese

Here’s everything you’ll need to make this irresistible party favorite:

2 cups corn kernels – Fresh or frozen both work great (thaw frozen first)
8 oz cream cheese, softened – Full-fat gives the richest flavor
1 cup shredded cheddar cheese – Sharp cheddar works best
1/4 cup diced green chilies – Adds just the right kick
1 tsp taco seasoning – Our secret spice blend
1/4 cup sour cream – Creates perfect creaminess
1/4 cup mayonnaise – Helps bind everything together
1/4 tsp garlic powder – Essential flavor booster
1/4 tsp onion powder – Complements other flavors
Salt and pepper to taste – Finish seasoning perfectly

Simple ingredients that create magic when combined!

A close-up of a baked corn dip with cream cheese in a white rectangular casserole dish, topped with melted golden cheese and green onions.

Equipment Needed

You won’t need any fancy gadgets for this corn dip with cream cheese – just grab these basics from your kitchen:

A good mixing bowl – Big enough to stir everything without making a mess
Oven-safe dish or skillet – I love using my cast iron for extra crispy edges
Rubber spatula – Helps scrape every last bit of that creamy goodness

That’s it! No special tools required – just simple equipment you probably already have.

How to Make Corn Dip with Cream Cheese

Okay, let’s get this party started! Making corn dip with cream cheese is so easy, you’ll wonder why you ever bought store-bought dips. Just follow these simple steps, and you’ll have a bubbling, golden masterpiece ready to wow your guests.

Preparing the Cream Cheese Base

First things first – make sure your cream cheese is properly softened! I leave mine on the counter for about 30 minutes before starting. Throw the cream cheese, sour cream, and mayonnaise into your mixing bowl and go to town with a sturdy spoon or spatula. You want it smooth and creamy – no lumps allowed! If you’re feeling fancy, you can use a hand mixer, but honestly, elbow grease works just fine here.

Combining Ingredients for Corn Dip

Now the fun part! Dump in your corn, cheddar cheese, green chilies, and all those yummy seasonings. Fold everything together gently but thoroughly – you want every kernel coated in that creamy goodness. Pro tip: reserve a handful of cheese to sprinkle on top before baking for an extra cheesy crust. The mixture should be thick but spreadable – if it seems too stiff, add another tablespoon of sour cream.

Baking Your Corn Dip with Cream Cheese

Pop that beautiful mixture into your preheated 375°F oven and let the magic happen! After about 20 minutes, peek in – you’re looking for bubbly edges and a lightly golden top. If you’re using a cast iron skillet (my personal favorite), it might take a couple minutes less. The dip will continue to thicken as it cools slightly, so don’t overbake it trying to get that “perfect” look. Trust me, it’ll be perfect when your guests dive in!

Close-up of a bubbly, golden-brown corn dip with cream cheese, topped with melted cheese and green onions, in a white baking dish.

Tips for the Best Corn Dip with Cream Cheese

After making this corn dip with cream cheese more times than I can count (and fielding all the “how do you make it so good?” questions), I’ve picked up some foolproof tricks:

Spice control: Want more heat? Swap green chilies for jalapeños or add a dash of hot sauce. For kids, skip the chilies altogether – the taco seasoning still gives great flavor.
Make-ahead magic: Mix everything up to 24 hours ahead and refrigerate. Just add 5 extra minutes to the bake time if starting cold.
Slow cooker hack: Going to a potluck? Dump all ingredients in your crockpot and cook on low for 2 hours, stirring occasionally. It’ll stay warm and gooey for hours!
Cheese upgrade: Try mixing in some pepper jack or smoked gouda with the cheddar for extra flavor depth.
Crispy top trick: Broil for the last 2 minutes if you love that golden-brown crust (watch it closely!).

These little tweaks make all the difference between good dip and “I need this recipe NOW” dip. Find more variations on my Pinterest page!

Serving Suggestions

Oh, the possibilities with this corn dip with cream cheese! My favorite way to serve it is straight from the oven with a big basket of sturdy tortilla chips – the kind that can really scoop up all that cheesy goodness without breaking. But don’t stop there! This dip plays nicely with:

Warm bread – Baguette slices or pita wedges are perfect for soaking up every last bit
Fresh veggies – Bell pepper strips and cucumber rounds add a nice crunch
Pretzel rods – The salty-sweet combo is unexpectedly amazing

Pro tip: Keep it warm on the buffet by placing the dish on a trivet over a tea light warmer. That way, your corn dip with cream cheese stays gloriously melty all party long. Just be prepared to make a second batch – this stuff disappears fast!

A large white rectangular casserole dish filled with baked corn dip with cream cheese, topped with melted golden cheese and fresh chives.

Storage and Reheating

Okay, let’s be real – leftovers of this corn dip with cream cheese are rare in my house! But if you somehow end up with extra (lucky you), here’s how to keep it tasting fresh:

Store cooled dip in an airtight container in the fridge for up to 3 days. When reheating, I swear by the oven method – microwave makes it greasy. Just pop it in a 350°F oven for 10-15 minutes until bubbly again. If it seems dry, stir in a splash of milk before reheating. The texture won’t be quite as perfect as fresh, but trust me, it’ll still disappear fast!

Nutritional Information

Now, I’m no nutritionist, but I can tell you this corn dip with cream cheese is pure comfort food! Keep in mind these are rough estimates – your exact numbers will vary based on brands and tweaks. A serving (about 1/6 of the recipe) clocks in around 280 calories with 7g protein. It’s definitely an indulgent treat, but hey, parties are for celebrating! For more balanced options, check out my Pinterest for lighter twists on this classic.

Frequently Asked Questions

I get asked these questions every time I serve my corn dip with cream cheese – here are the answers straight from my cheese-stained recipe cards:

Can I use canned corn instead of fresh or frozen?

You sure can! Just drain it really well – nobody wants watery dip. I actually prefer frozen corn for its texture, but canned works in a pinch. Pro tip: give canned corn a quick rinse to remove that tinny taste before adding it to your cream cheese mixture.

How can I make this corn dip spicier?

Oh honey, let’s turn up the heat! Swap those mild green chilies for diced jalapeños (seeds in for extra fire). A teaspoon of chili powder or a few dashes of hot sauce will do the trick too. My personal favorite? A sprinkle of cayenne pepper – just a pinch goes a long way!

Can I make this corn dip with cream cheese ahead of time?

Absolutely! Mix everything up to a day before and keep it chilled. When party time comes, just bake it straight from the fridge – you’ll need about 5 extra minutes in the oven. The flavors actually get better as they mingle!

What’s the best way to keep the dip warm for a party?

My secret weapon? A mini slow cooker set on warm! Transfer your baked corn dip with cream cheese into it, and it’ll stay perfectly gooey for hours. No slow cooker? A heatproof dish over a tea light warmer works almost as well.

Can I freeze leftover corn dip?

Technically yes, but the texture won’t be quite the same. The cream cheese base can get a bit grainy after freezing. If you must freeze it, stir in an extra tablespoon of sour cream after thawing to help bring back that creamy magic.

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Creamy Corn Dip with Cream Cheese – 10-Minute Party Favorite