Go Back
Judy John

Corn Dip

Creamy, cheesy corn dip loaded with sweet corn, cheddar, cream cheese, and jalapeño. Bake until bubbling and golden, then serve warm with crunchy tortilla chips.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Corn Dip Base
  • 3 cups (450 g) corn kernels — fresh, canned and drained, or thawed frozen corn
  • 8 ounces (226 g) cream cheese — softened
  • 1/2 cup (120 g) sour cream
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) shredded Monterey Jack cheese
  • 1/4 cup (40 g) red bell pepper — finely diced
  • 1 jalapeño (15 g) — seeded and finely chopped
  • 2 tablespoons (30 g) mayonnaise
  • 2 tablespoons (15 g) fresh cilantro — chopped
  • 1 teaspoon (3 g) chili powder
  • 1/2 teaspoon (1.5 g) garlic powder
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) black pepper
Serving
  • 4 cups (120 g) tortilla chips — for serving
  • 1 tablespoon (15 ml) fresh lime juice — optional

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Can Opener
  • Baking Dish
  • Rubber Spatula
  • Oven
  • Serving Bowl
  • Tortilla Chip Platter

Method
 

  1. Preheat the oven to 190°C (375°F). Lightly grease a small baking dish so the creamy dip releases easily when served.
  2. Place softened cream cheese, sour cream, mayonnaise, chili powder, garlic powder, salt, and black pepper in a mixing bowl. Stir until smooth.
  3. Add corn, red bell pepper, jalapeño, cilantro, cheddar, and Monterey Jack. Fold gently until the vegetables and cheese distribute evenly.
  4. Add lime juice if using. Taste the mixture and adjust the salt or jalapeño before baking.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle a little extra cheese over the surface if desired.
  6. Bake for 18 to 20 minutes, until the edges bubble and the cheese melts completely. Broil for 1 to 2 minutes for a deeper golden top.
  7. Rest the dip for 5 minutes before serving. The center should remain creamy and scoopable while the top develops a lightly golden, cheesy crust.
  8. Serve warm with tortilla chips. Spoon the dip gently to keep the creamy texture intact, and garnish with extra cilantro or jalapeño if desired.

Notes

For an extra creamy dip, use softened full-fat cream cheese and avoid overbaking. For a thicker, slightly firmer texture, use well-drained corn and bake until the edges are deeply golden. For a softer texture, cover loosely during the first 10 minutes of baking. Add cooked bacon, diced green chiles, smoked paprika, hot sauce, black beans, or extra lime for flavor variations. Fresh corn gives a sweeter, lightly crisp texture, while canned corn creates a softer dip. Assemble the dip up to 24 hours ahead, cover tightly, and refrigerate until ready to bake. Add a few extra minutes to the baking time when starting from chilled. Freeze only the unbaked assembled dip for up to 1 month; thaw overnight before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently until warm. Do not freeze the finished dip if you want to preserve its smooth texture.