Corn Dip with Cream Cheese Recipe

A rich, creamy, and slightly spicy baked corn dip perfect for parties or game days. This recipe combines sweet corn with cream cheese, Monterey Jack, and a hint of heat.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Appetizer, Dip

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Main Dip Ingredients

8 ounces Cream cheese Softened to room temperature
15 ounces Whole kernel corn Drained well
10 ounces Diced tomatoes and green chilies (Rotel) One small can, undrained
1 cup Sour cream
1 cup Shredded Monterey Jack cheese Plus more for topping
0.5 cup Shredded Sharp Cheddar cheese
2 tablespoons Mayonnaise
1 teaspoon Ranch seasoning mix Dry mix packet
0.5 teaspoon Garlic powder
0.25 teaspoon Black pepper

Optional Topping

0.25 cup Shredded Mexican Cheese Blend For topping

Method

Instructions

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar sized oven-safe skillet.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, ranch seasoning mix, garlic powder, and black pepper. Mix well with an electric mixer or a sturdy spoon until completely smooth and creamy.
Gently fold in the drained corn, diced tomatoes and green chilies (including their liquid), Monterey Jack cheese, and Cheddar cheese until everything is evenly distributed throughout the mixture.
Transfer the corn dip mixture into the prepared baking dish. Sprinkle the remaining shredded cheese (Monterey Jack or Mexican blend) evenly over the top layer.
Bake for 20-25 minutes, or until the dip is heated through entirely and the cheese topping is bubbly and lightly golden brown around the edges.
Let the dip cool for 5 minutes before serving hot with tortilla chips, crackers, or celery sticks.

Notes

For an extra layer of flavor, you can stir in 1/4 cup of diced green onions or 1/4 cup of cooked, crumbled bacon before baking. Ensure the cream cheese is fully softened for the smoothest base.