This corn dip with cream cheese is a delicious appetizer recipe perfect for your next party! The creaminess of the cheese paired with sweet corn, spices, herbs, and fresh veggies creates the perfect combination of texture and flavor.
A Crowd-Pleasing Appetizer
Who knew corn and cream cheese would make such a fantastic pairing for the taste buds? Not us! Not until we tried this cold corn dip for ourselves… and let me tell you, every bite is creamy, cheesy, and bursting with flavor!
This recipe has a great combination of flavor and texture that is just begging for a chip, cracker, or veggie to dunk itself in. It’s time to add this to your dip recipes arsenal, friends.
We know, setting up a party appetizer can be stressful. Especially if you’re hosting! But this cheesy dip is easy to make and only takes 20 minutes to prep and cook. After that, all you have to do is stick it in the fridge to chill before it’s ready to serve!
why you’ll love it!
- Made with simple ingredients that are likely already sitting in your pantry or fridge.
- The flavor and texture of this sip are simply next level!
- An easy appetizer that can be whipped up quickly for a party.
- It tastes good with just about any dippers!
Cheesy Corn Dip – What You’ll Need
- Avocado oil: avocado oil is used for cooking the corn so it gets to a nice golden brown.
- Corn: we used frozen corn for this recipe, but you’re welcome to use fresh corn as well!
- Cream cheese: the base of the dip, cream cheese adds a rich flavor and creamy texture.
- Sour cream: adds another great creamy, tangy element to this dish.
- Lime juice: fresh lime is great for adding some brightness and acidity to the dip.
- Spice blend: we used a blend of salt, paprika, and chili powder to give it a savory and smoky flavor.
- Red bell pepper: this pepper adds a lovely crunch and sweet flavor to the dip.
- Green onion: kick the flavor up a notch and provides extra texture.
- Cilantro: the herb of choice for this Mexican-inspired dish!
How to Make Corn Dip with Cream Cheese
COOK CORN
Heat the avocado oil in a skillet over medium heat.
Then add the corn, cooking until the kernels are golden brown — about 5-10 minutes. Remove from the heat and set aside.
PREP CREAM CHEESE MIXTURE
Place the cream cheese, sour cream, lime juice, salt, paprika, and chili powder into a large bowl. Whisk to combine.
ADD VEGGIES
Next, add the corn, peppers, green onions, and cilantro to the bowl and fold them together.
CHILL + SERVE
Refrigerate your corn dip for at least 30 minutes before serving. Dig in and enjoy!
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
What to Serve with Creamy Corn Dip
This delicious dip tastes great with tortilla chips, Fritos, or any fresh-cut vegetables you can get your hands on. Here are our favorite options:
- Tortilla Chips
- Homemade Cheese Crackers
- Fritos
- Air Fryer Pasta Chips
- Carrot sticks
- Celery sticks
- Bell pepper strips
FAQs
Can you make corn dip in advance?
Absolutely! You need to refrigerate this cream cheese corn dip recipe before serving. So you can easily just keep it stored in the fridge until ready to serve.
How long can cream cheese dip be left out?
Since this recipe involves dairy, you’ll want to refrigerate it after 2 to 3 hours of being at room temperature.
Can I use fresh corn instead of frozen?
Yes. Just keep in mind that you won’t need to cook the corn for as long as the recipe instructs. Use your own judgment on when the corn is ready. The corn should turn a nice golden brown before removing from the heat.
Storage
Store any leftover corn dip with cream cheese in an airtight container in the fridge for 3-4 days.
Corn Dip with Cream Cheese
Ingredients
- 2 tablespoons avocado oil
- 20 oz. frozen corn
- 8 oz. cream cheese room temperature
- ½ cup sour cream
- ¼ cup fresh lime juice
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- 1 teaspoon chili powder
- 1 red bell pepper diced
- 1 bunch green onion sliced (~6-8)
- 1 bunch fresh cilantro minced (~¾ cup)
Instructions
- Heat the avocado oil in a skillet over medium heat. Add the corn and cook until the kernels are golden brown. About 5-10 minutes. Remove from heat and set aside.
- Place the cream cheese, sour cream, lime juice, salt, paprika, and chili powder into a large bowl. Whisk to combine.
- Next, add the corn, peppers, green onions, and cilantro to the bowl and fold them together.
- Refrigerate for at least 30 minutes before serving.
Tips & Notes
- Fresh corn would be wonderful in this recipe.
- Skip the cooking and thaw corn instead of cooking.
I forgot to take a photo but brought it to a 4th of July dinner and it was so good (and easy). The lime juice really separates it from the other corn dips- SO FRESH tasting!
Yay! So happy you loved this dip 🙂