Creamy corn dip is the perfect easy appetizer to set out for any gathering. Sour cream, cream & cheddar cheese, and corn are the perfect partners.
Having a good dip recipe on hand to whip up when friends or family come over unexpectedly is something I like to have. In the fall, I still find a lot of good, fresh corn hanging around my grocery store, so I like to make this corn dip.
What Kind Of Corn Should I Use?
You can, of course, use cooked or canned corn (this is how I cook corn in the microwave in a flash) but I like to use fresh when I can for extra crunch and sweetness.
How To Make Corn Dip
The best thing about this dip is that it comes together in about 5 minutes with ingredients I always have in my pantry or fridge, a lot like my canned salmon dip.
The trick to getting this to mix together quickly is having your cream cheese at room temperature. It mixes much more easily that way. Set it out on the counter a bit, or microwave it on low power on 30-second intervals if you’re in a hurry. Then, just mix in sour cream, cheddar, corn, pimentos, green onion, and plenty of seasonings.
It’s really good with crackers, tortilla chips, or even vegetables. Set out whatever you have on hand and dive in!Print
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Creamy corn dip is the perfect easy appetizer to set out for any gathering. Serve with crackers or veggies.
- 4 oz. softened cream cheese
- 4 oz. sour cream
- 1 cup grated cheddar cheese
- ½ cup raw corn kernels (canned or cooked work, too)
- ¼ cup green onions
- 1 (2 oz.) jar diced pimentos, drained
- ½ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- 1 pinch black pepper
- 1 pinch paprika
- Mix the cream cheese and sour cream together well until smooth.
- Fold in the remaining ingredients and serve immediately, or chill in the fridge until you’re ready to serve.
Leave a Reply