Hot Corn Dip with Cream Cheese

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.

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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

This delicious baked corn dip with cream cheese is packed with flavor and is the perfect appetizer for game day, a family get together, or just a fun snack.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizers and Snacks

Cuisine American

Servings 12

Calories 148 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Notes

Serve with tortilla scoops, chips, crackers, or bread rounds.

I used hot canned chilis but you can amp up the heat by adding hot sauce or diced jalapenos.

You can make this dip ahead by placing the contents in an airtight container and placing it in the fridge before baking.

You can also reheat any refrigerated leftovers for the next day or so.

Nutrition

Serving: 1gCalories: 148kcalCarbohydrates: 4gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 23mgSodium: 190mgPotassium: 70mgFiber: 0.5gSugar: 1gVitamin A: 305IUVitamin C: 4mgCalcium: 81mgIron: 0.3mg

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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