There is something almost magical about a bowl of warm, bubbling corn dip. The sweet pops of corn nestle into a creamy, tangy base, while sharp cheddar melts into golden, stretchy pockets on top. One scoop with a crunchy tortilla chip and the whole room goes quiet for a second.
This is the dip to make for game day, potlucks, backyard cookouts, and holiday get-togethers. It comes together in about ten minutes of stirring, bakes while you set out the rest of the snacks, and feeds a crowd without any fuss. It also holds up beautifully on a buffet table, staying scoopable for a good while.
SaveI first made a version of this for a neighborhood barbecue when I realized I had three cans of corn in the pantry and not much else. Now it is the dish friends text me about before every gathering, usually asking if I can bring the corn thing again. I am always happy to say yes.
Corn Dip
Ingredients
Creamy Base
Corn and Mix-Ins
Topping and Serving
Instructions
- Preheat the oven
Heat the oven to 375°F and lightly grease a 1.5 quart baking dish or an 8 by 8 inch pan with cooking spray. Set it aside while you mix the dip.
- Drain the corn
Pour the canned corn into a fine mesh strainer and press gently with a spoon to release the extra liquid. Pat the kernels dry with paper towels, since excess water is the main cause of a runny dip.
- Beat the creamy base
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir with a sturdy spatula or beat with a hand mixer until completely smooth with no lumps of cream cheese remaining.
- Season the base
Add the garlic powder, smoked paprika, kosher salt, and black pepper to the creamy mixture. Stir until the spices are evenly distributed and the base has a pale orange tint.
- Fold in the corn
Add the drained corn, diced jalapeños, and sliced green onions to the bowl. Fold gently until every kernel is coated in the creamy base.
- Add the cheese
Stir in the 1 cup of cheddar and 1 cup of Monterey Jack until evenly mixed. The mixture should be thick and scoopable, not soupy.
- Fill the dish
Spoon the mixture into the prepared baking dish and spread it into an even layer with the back of a spoon. Sprinkle the remaining 1/2 cup of cheddar evenly over the top.
- Bake until bubbly
Bake uncovered for 22 to 25 minutes, until the edges are bubbling and the cheese on top is melted with a few golden spots. If you like a browner top, broil on high for 1 to 2 minutes, watching closely so it does not burn.
- Rest and garnish
Let the dip rest for 5 minutes so it thickens slightly and is easier to scoop. Scatter extra sliced green onions over the top.
- Serve warm
Bring the dish to the table with a big bowl of tortilla chips and lime wedges. Squeeze a little lime over the dip just before eating for a bright, fresh finish.
Substitutions and variations
- Swap fresh or thawed frozen corn for the canned corn, and char it in a hot skillet for 5 minutes first for a smoky, roasted flavor.
- Use Greek yogurt in place of the sour cream to add extra tang and a little more protein.
- Replace the jalapeños with a 4-ounce can of diced green chiles for a milder dip, or add a pinch of cayenne for more heat.
- Stir in 4 slices of crumbled cooked bacon for a savory, smoky twist.
Chloe's tips
- Drain and blot the corn well. Wet corn is the number one reason corn dips turn watery in the oven.
- Soften the cream cheese on the counter for about an hour so it blends smoothly without lumps.
- Shred your own cheese from a block when you can. Pre-shredded cheese has anti-caking coating that keeps it from melting as creamily.
- Leave a few jalapeño seeds in if you want real heat, or remove all of them for a family-friendly dip.
How to store it
- Cover and refrigerate leftover dip for up to 4 days.
- Reheat single portions in the microwave for 30 to 45 seconds, stirring halfway, or warm the whole dish in a 350°F oven for 15 minutes.
- You can assemble the dip up to 24 hours ahead, cover it, and refrigerate it before baking. Add 5 extra minutes to the baking time if it goes into the oven cold.
- Freezing is not recommended, since the creamy base can separate when thawed.
Serving suggestions
This dip is happiest when it is surrounded by plenty of crunchy, dippable things.
- Sturdy tortilla chips or scoop-shaped corn chips
- Sliced bell peppers, celery, and cucumber for a fresh option
- Toasted baguette slices or pita chips
- Spooned over baked potatoes or tucked into quesadillas
- Alongside burgers, grilled chicken, or tacos at a cookout
Frequently asked questions
Can I make corn dip in a slow cooker?
Yes. Mix everything together, transfer to a slow cooker, and cook on low for 2 hours, stirring once halfway through. Switch to warm for serving and it will stay creamy for hours.
Can I serve corn dip cold?
You can. Skip the baking and chill the mixed dip for at least an hour so the flavors blend. It is thicker and tangier when cold, and it is delicious with sturdy chips.
Can I use frozen corn instead of canned?
Absolutely. Thaw about 4 1/2 cups of frozen corn, then drain and pat it very dry before mixing. Sauteing it briefly in a skillet adds extra sweetness and a lightly toasted flavor.
How do I keep the dip from getting watery?
Drain the corn thoroughly and pat it dry, and use full-fat cream cheese and sour cream. Low-fat versions release more liquid as they bake.
Let's get cooking!
Whether you are feeding a game day crowd or just want a cozy snack on a quiet evening, this corn dip never disappoints. Grab a bag of chips, spoon up a big scoop, and enjoy every cheesy, creamy bite.
