Last Updated: November 12, 2026
This corn dip recipe is a creamy, cheesy, slightly spicy dip made with sweet corn, cream cheese, sour cream and cheddar, baked until bubbling. It takes 10 minutes to prep and 20 minutes to bake, scoops well with tortilla chips, and feeds 10 to 12 people as an appetizer. A no-bake cold version and a slow cooker option follow below.
Ingredients
- 4 cups corn kernels (about 5 ears fresh, or two 15-ounce cans drained, or one 20-ounce bag frozen and thawed)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup shredded pepper jack cheese
- 1 can (4 ounces) diced green chiles, drained
- 1 jalapeño, seeded and finely diced
- 3 green onions, thinly sliced, plus extra for garnish
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Tortilla chips, for serving
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet or a 2-quart baking dish.
- If using fresh corn, cut the kernels from the cobs. For an extra layer of flavor, sear fresh or thawed kernels in a hot dry skillet over medium-high heat for 5 to 6 minutes until some are browned. Cool slightly. Pat canned corn very dry.
- In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
- Stir in 1 cup of the cheddar, the pepper jack, chiles, jalapeño, green onions, chili powder, garlic powder, paprika, salt and pepper.
- Fold in the corn until evenly mixed.
- Spread the mixture into the skillet and top with the remaining 1/2 cup cheddar.
- Bake for 20 to 25 minutes until bubbling around the edges and golden on top. Broil for 1 to 2 minutes for a browner top if desired.
- Cool 5 minutes, sprinkle with green onions, and serve warm with tortilla chips.
Corn Options
| Corn Type | Prep | Flavor |
|---|---|---|
| Fresh kernels | Cut from cobs; sear if desired | Sweetest, best texture |
| Frozen | Thaw and pat dry | Close to fresh, convenient |
| Canned | Drain and pat very dry | Softer, still good |
| Fire-roasted canned | Drain and pat dry | Smoky, great for dip |
Tips for a Smooth, Scoopable Dip
- Soften the cream cheese. Leave it at room temperature for 30 minutes so it blends without lumps.
- Dry the corn. Excess liquid makes the dip loose and watery.
- Shred your own cheese. Pre-shredded cheese contains anti-caking starch that can make the dip a bit grainy.
- Add heat in stages. Seed the jalapeño for mild heat, or keep the seeds for more.
- Use sturdy chips. Thick tortilla chips, corn chips or pita chips hold up better. Sliced bell peppers and celery sticks also work.
Variations
Cold Street Corn Dip
Skip the baking. Mix 4 cups corn (grilled or charred), 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup crumbled cotija, 1/4 cup cilantro, lime juice from 1 lime, 1 teaspoon chili powder, and a diced jalapeño. Chill for 1 hour.
Bacon Ranch Corn Dip
Fold in 6 slices of cooked, crumbled bacon and 1 tablespoon ranch seasoning mix.
Slow Cooker Corn Dip
Combine all ingredients except the topping cheese in a slow cooker. Cook on low for 2 hours, stirring once, and add the remaining cheese for the last 15 minutes. Keep on warm for serving.
Black Bean and Corn Dip
Add 1 can black beans, rinsed and drained, and 1/2 cup diced tomatoes.
Buffalo Corn Dip
Add 1/4 cup hot sauce and 1 cup shredded cooked chicken. Top with blue cheese crumbles after baking.
Make-Ahead and Storage
Assemble the dip up to 24 hours ahead, cover, and refrigerate without baking. Add 5 to 10 minutes to the baking time when starting from cold. Leftover baked dip keeps in the refrigerator for 4 days in an airtight container. Reheat in a 350°F oven for 10 to 15 minutes or in the microwave in 30-second bursts, stirring in between. The cold dip keeps for 3 days. The baked dip can be frozen for up to 2 months, but the texture is best when fresh, so stir in a spoonful of sour cream after reheating.
Serving Ideas
Serve warm in the baking skillet set on a trivet. Offer chips, pretzel crisps, toasted baguette slices, and vegetable sticks. The dip is also good spooned over baked potatoes, tacos, or burritos.
Balancing Flavor and Heat
Corn dip is naturally sweet and rich, so it needs contrast. Green chiles and jalapeño add heat and a vegetal edge, smoked paprika adds depth, and a squeeze of lime juice stirred in after baking brightens the whole pan. Taste the mixture before baking; it should be well seasoned, since the chips are the only other source of salt. If the dip tastes heavy, add 1 to 2 tablespoons of lime juice or a splash of pickled jalapeño brine.
What to Dip
- Sturdy tortilla chips or scoop-shaped corn chips
- Pita chips or toasted baguette rounds
- Sliced mini sweet peppers, celery and cucumber rounds
- Pretzel crisps or crackers
- Warm flour tortillas, cut into wedges and toasted
Scaling the Recipe
| Servings | Corn | Cream Cheese | Baking Dish |
|---|---|---|---|
| 6 to 8 | 2 cups | 4 oz | 8-inch skillet |
| 10 to 12 | 4 cups | 8 oz | 10-inch skillet |
| 20 or more | 8 cups | 16 oz | 9×13-inch dish |
Scale the other ingredients proportionally, and add 5 to 10 minutes to the baking time when using the larger pan.
Why Searing the Corn Helps
Raw or canned corn tastes sweet but plain. A few minutes in a hot dry skillet browns some of the kernels, gives them a toasty, slightly smoky note and drives off excess water so the dip stays thick. Let the corn sizzle without stirring for the first minute or two, then toss and repeat until the kernels are spotted with brown. Cool briefly before mixing so the heat does not melt the cream cheese early. This one extra step makes the finished dip taste closer to grilled corn.
It also helps to let the baked dip rest for five minutes before serving, because the cheese sets slightly and the dip scoops cleanly instead of running off the chip.
FAQ
Can I make corn dip without mayonnaise?
Yes. Replace it with additional sour cream or Greek yogurt. The dip will be a bit tangier.
Why is my corn dip greasy?
Oil can separate if the dip is overbaked or if the cheese is lower quality. Bake just until bubbly and avoid extra-high temperatures.
Can I use fresh corn straight from the cob without cooking?
Yes, if the corn is very fresh and sweet. Searing adds flavor and drives off some moisture, which improves the dip.
How do I keep the dip warm at a party?
Serve it in a cast-iron skillet, which retains heat for 30 to 40 minutes, or move it to a small slow cooker set to warm.
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