Here’s a creamy, crowd-pleasing corn dip that works great hot or cold—perfect for chips, crackers, or veggies 🌽
Creamy Corn Dip Recipe
(Serves 6–8)
Ingredients
- 2 cups corn (fresh, canned & drained, or frozen & thawed)
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded cheddar or Monterey Jack cheese
- 2 tbsp mayonnaise
- 1 small jalapeño, finely chopped (optional)
- 2 green onions, sliced
- ½ tsp garlic powder
- ½ tsp smoked paprika (or regular paprika)
- Salt and black pepper to taste
Instructions
Cold Version (quick & easy)
- In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Stir in corn, shredded cheese, jalapeño, green onions, garlic powder, paprika, salt, and pepper.
- Chill for at least 30 minutes before serving for best flavor.
Hot Baked Version
- Preheat oven to 375°F (190°C).
- Mix all ingredients in a bowl until well combined.
- Transfer to a greased baking dish.
- Bake uncovered for 20–25 minutes until bubbly and lightly golden on top.
- Let cool slightly and serve warm.
Optional Add-Ins
- Cooked, crumbled bacon
- Diced red bell pepper
- A splash of lime juice
- Hot sauce for extra heat
Serve With
- Tortilla chips
- Pita chips
- Crackers
- Fresh veggies (carrots, celery, bell peppers)
If you want, I can give you a Mexican street corn (elote-style) dip or a slow-cooker corn dip version—just tell me!
