This delicious hot corn dip with cream cheese recipe is rich, creamy, and cheesy. A quick and easy appetizer or snack to create for any party, family gathering, or just because.
I made this corn dip with frozen corn that I cut off the cob during the summer. However, you can use bagged frozen corn or fresh corn kernels for this easy dip recipe. In fact, canned corn would probably work too. I'd just be sure to drain all the liquid before adding it to the other ingredients.
Making Corn Dip with Cream Cheese
Everything gets mixed together in a bowl. The cream cheese needs to be soft. It's a little harder to incorporate so start mixing it with the shredded cheese and mayo first. Then add the corn and spices.
I used a pie plate but you can use a ceramic baking dish or another ovenproof pan.
The round shape of the pie pan is nice for serving chips all around the edge. You can serve it with crackers, bread slices, or regular tortilla chips but the scoop shaped tortilla chips worked like a charm.
Lighten it Up
If you want a lighter version you can use low-fat cream cheese instead of full fat cream cheese, and substitute greek yogurt or light sour cream for the mayonnaise. Then serve the dip with cut-up vegetables such as sliced red bell peppers, carrot, and celery sticks.
Everyone loved this corn dip recipe. It didn't last long so next time I think I'll double the recipe.
Baked Corn Dip with Cream Cheese
- 1 cup fresh corn kernels or thawed frozen corn
- 4 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese divided 3/4 and 1/4 cup
- 4 ounce can of hot green chilies
- juice and zest of 1/2 lime
- 1/4 teaspoon cumin
- 1/2 teaspoon hot paprika
- salt and pepper to taste
- Combine cream cheese with mayonnaise and 3/4 cup shredded cheddar in a medium bowl. Mix until well blended.
- Add the corn, chilies, lime juice, and zest, and mix well.
- Add the cumin, paprika, salt, and pepper and stir.
- Transfer the mixture to a greased or sprayed 9-inch pie pan.
- Top with remaining 1/4 shredded cheddar cheese.
- Bake in a 350 degree oven for 25 minutes or until the dip is bubbling and starting to brown.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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