Corn Dip with Cream Cheese is a great starter or appetizer. The flavor of the simple ingredients paired with the creamy texture will have everyone dipping the night away. Simple to make and loaded with flavor. This could be made for game days or holiday tables.
Making this corn dip recipe really is a breeze. It's not difficult to do, but it looks like it was. And sometimes, the easiest recipes are ones that everyone can truly appreciate.
While most times, this is an easy appetizer, who says that it can't just be your treat for weekend snacking? Every bite is loaded with cheesy goodness and salty bacon, and that sounds like a well-rounded approach for your belly if you're asking me. Since you get to make this in the oven, it's excellent during the hot and cold months of the year.
Pair it with some crispy tortilla chips, round crackers, or even your favorite chopped vegetables like carrots and celery. Any options are all good options.
Speaking of delicious dips, be sure to check out my Smoked Onion Dip for another excellent dipping option to feed a crowd.
Corn - You can use canned corn or thawed frozen corn.
Cream cheese - Let it get to room temperature before adding it so that it's crazy.
Sour cream - This also helps to add creaminess to the dip.
Shredded cheese - You can use all types and varieties of cheese. Cheddar cheese, Colby jack cheese mixture, or anything else that you'd like. The blend I used was Monterey jack and mild cheddar.
Bacon crumbles - Adds great flavor to the dish.
Smoked paprika, garlic powder, onion powder - Our favorite seasoning combo that hits all the best flavor notes.
Salt and pepper - To taste.
How to make Corn Dip with Cream Cheese
What you'll love about this dip is that it's a quick and easy recipe. Minimal prep work is needed to create this creamy dip, and it's one that literally pairs with any type of main entree or dish.
Step One: Preheat the oven to 375 degrees.
Step Two: Mix the sour cream, cream cheese, corn, half of the shredded cheese, and ¼ cup of the bacon in a medium bowl. Add seasonings and mix well. Add salt and pepper to taste and stir.
Step Three: Spread the creamy mixture into a baking dish and add extra cheese and bacon on top.
Step Four: Bake for 20 minutes or until it’s hot.
Add seasonings - Chili powder is a great way to add more flavor and taste. If you want to add heat, cayenne pepper is also a great option as well. If you want spice, add spice!
Change the toppings - You can top it with so many fun flavors. Hot sauce is never a bad idea, diced green onions add a nice crunch, and cilantro pairs really well with the sweetness of the corn kernels in this Mexican corn dip.
Add more veggies - I'm a fan of changing up recipes when I can. Adding diced jalapenos and diced onions to this mixture sounds like it would be a great choice as well. You can add the onions and jalapenos raw or sautee them before adding them. Up to you.
Mexican street corn dip - Swap out the shredded cheese for cojita cheese, switch the cream cheese for mayonnaise, omit the bacon, and add some Tajin! Garnish with cilantro.
Smoked Corn - Kick this up a ton by using some smoked Traeger Corn on the Cob. Obviously, you need to cut the kernels off the corn before adding them.
Can I make this in a cast iron skillet?
You can. Instead of cooking it in a casserole dish, just add all the ingredients into a cast-iron pan. Don't forget to sprinkle the cheese and bacon on top when you're getting ready to bake it!
Do I need a mixer for this dip recipe?
You don't. You can use one if you need one, but it's not a requirement. The main thing that you need to know is that you want the cream cheese to be softened before adding it.
That way, it's easy to mix and won't have any lumps. If you try and mix it when it's not at room temperature, it's going to be a bit of a mess that won't have the right texture.
How do I store leftovers?
Leftovers of dips are so good! Just be sure to use an airtight container to store the dip, and keep it separate from any chips or veggies when storing. (this will keep your dippers crisp as well)
Let the dip cool down all the way first, and keep it stored in the fridge until you're ready to dip again.
To reheat the dip, you can warm it back up in the oven or quickly warm it using the microwave. Also, an important note - don't double dip in the dip and then store it for later. Saliva and dips aren't a great combination for leftovers, so dip once - and eat!
Corn Dip with Cream Cheese
- 2 cups corn canned or thawed frozen corn
- 8 oz cream cheese
- ½ cup sour cream
- 1 cup shredded cheese divided
- ⅓ cup bacon crumbles divided
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
- Preheat oven to 375.
- Combine the corn, cream cheese, sour cream, half the cheese, and ¼ cup of the bacon. Add seasonings and mix well. Season to taste with salt and pepper.
- Spread in a baking dish.
- Top with remaining cheese and bacon.
- Bake for 20 minutes or until hot.