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A baking dish with baked corn dip sprinkled with fresh cilantro.
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Cheesy Corn Dip Recipe

Cheesy corn dip is the ultimate cheesy corn dip recipe! This easy cream cheese dip can be served hot (baked or slow cooker until it's warm), but it's also fantastic served cold! Add bacon, jalapenos to make it spicy, and plenty of cheese!
Course Appetizers
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 260kcal
Author Amy

Ingredients

  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teasponn pepper
  • 1/2 teaspoon garlic powder
  • 4 cups corn frozen, fresh, or canned
  • 1/2 red pepper diced
  • 2 Tablespoons jarred jalapeno pepper diced
  • 1/2 cup cooked and crumbled bacon
  • 1 1/2 cups grated pepper jack cheese
  • Cilantro for garnish

Instructions

  • Preheat oven to 350°. Grease a 9" x 9" baking dish, or 3-quart casserole dish. Set aside.
  • Prep the vegetables by draining the corn and dicing the bell pepper and jalapenos.
  • Add the room-temperature cream cheese to a mixing bowl. Mix until creamy and smooth. Add sour cream salt, pepper, and garlic powder and mix again.
  • Add corn, red bell pepper, jalapeno, grated cheese, and bacon (optional) to the cream cheese mixture. Stir to combine.
  • Pour the corn mixture into the baking dish. Bake for 20-23 minutes. The dip needs to be baked until it's warm throughout and bubbly.
  • If desired, garnish the hot dip with diced cilantro just before serving.

Notes

Substitutions: For the best flavor use full-fat cream cheese and sour cream. Reduced-fat cream cheese has added water and will make the dip thinner. Cheddar cheese, colby jack, and mozzarella are all great cheese options. Adding bacon is optional, but so worth it! Garnish it with green onions. To make the dip extra hot and spicy add tabasco sauce to taste.
Slow Cooker Instructions: Mix all the ingredients together and add to the Crockpot. Cook on high for 1 hour, or on low for up to 3 hours. 
Leftovers: Store the leftovers in an airtight container in the refrigerator for up to 5 days. Microwave individual portions in the microwave until the dip is hot.
Serving Suggestions: This dip is great served warm or cold. Crackers, tortilla chips, corn chips, mini sweet peppers, and carrot sticks are all great dippers.
 

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 576mg | Potassium: 245mg | Fiber: 2g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 14mg | Calcium: 190mg | Iron: 1mg