This cheesy corn dip has a base of sour cream and cream cheese and is so easy to make. I love the corn flavor and bit of spice.
This corn dip is cheesy, creamy, and full of great Tex-Mex taste thanks to the peppers and seasonings. Cheesy Cream Cheese Corn Dip may have a lot of c‘s but complicated isn’t one of them. The dip mixture comes together in about 10 minutes and can be served hot or cold. Bring on the tortilla chips and let’s get dipping.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Cream Cheese Corn Dip?
This quick dip recipe combines cream cheese and sour cream, along with corn, peppers, cheese, and spices.
The cream cheese mixture used for the base is based on my Classic Taco Dip recipe. That’s why it’s so addictively good. The corn adds a really nice freshness to the whole thing though, enough that I want to add a layer of corn to my taco dip now!
Ingredient Substitutions
You’ll want to keep the cream cheese and sour cream base the same so that it has the right consistency, but there is room to play around with other ingredients.
Corn: I used frozen corn for this easy dip recipe. You’ll want to let it thaw, but it’s easier than using fresh corn from the cob and saves me from draining the canned corn. You could use fresh or canned corn kernels though if that’s what you have.
Seasonings: My recipe calls for a combination of cumin, garlic powder, chili powder, smoked paprika, and salt. This can easily be swapped for a tablespoon of taco seasoning.
Jalapeños: I like to use fresh, but you could use jarred pickled jalapeño slices instead. Canned diced green chilis would work here too.
Cheese: Cheddar cheese is my go-to for this cheesy dip, but pepper jack or a Mexican cheese blend would also be tasty.
How To Make Cheesy Corn Dip
To start, you’ll want to let the cream cheese sit out and soften a bit so it’s easier to mix. I use an electric hand mixer to beat it together with the sour cream until it’s smooth and combined.
Add in the spices and beat until well mixed. Stir in your cheese, corn, bell pepper, jalapeños, and green onion and then transfer to your serving bowl.
Set out whatever you’re dipping with and enjoy!
Can I Serve This Corn Dip Hot?
Yes, you can! I’ve made this both ways, and while I preferred eating it cold, it also makes a delicious hot dip. (Love that melty cheese!)
Mix up the dip and then heat in the microwave for one minute. Stir, then continue microwaving for one minute at a time until heated through.
Serving Cream Cheese Corn Dip
Whether you serve this corn dip hot or cold, you’ll need things for dipping, of course. I love it with tortilla chips, but pretzels and crackers work well too.
Want more veggies? Scoop up the dip with carrots, celery sticks, or red pepper slices. Tell me in the comments how you’re serving it.
More Delicious Dip Recipes
You can browse all my amazing appetizer recipes, but if you love dips as much as I do, you’ll want to bookmark some of the following.
Cheesy Cream Cheese Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Mix
- Cuisine: American
DESCRIPTION
This cheesy corn dip has a base of sour cream and cream cheese and is so easy to make. I love the corn flavor and bit of spice.
If you’d like to serve this dip hot, see post above for instructions.
Ingredients
- 1 cup sour cream
- 8 oz. cream cheese, softened
- 1 tsp. cumin*
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. salt
- 1 cup shredded Cheddar cheese
- 2 cups thawed frozen corn
- 1/2 red bell pepper, finely chopped
- 1–2 fresh jalapeños, seeded and finely minced**
- 1/4 cup green onion
Instructions
- Into a large bowl measure the sour cream and cream cheese. Use an electric hand mixer to beat it all together until smooth.
- Add the cumin, garlic powder, chili powder, smoked paprika, and salt. Beat until evenly colored.
- Stir in the Cheddar, corn, bell, pepper, jalapenos, and green onion. Transfer to dip bowl.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*Instead of the cumin, garlic powder, chili powder, smoked paprika, and salt, you can use 1 tablespoon of taco seasoning, which is equivalent to half of a 1 ounce packet.
**You can use jarred pickled jalapeño slices instead. Mince them up and use 1-2 tablespoons.
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