Corn Dip Recipe
This corn dip is creamy, cheesy, and a little sweet from the corn. It is perfect for parties, game nights, or just a cozy snack at home. Everyone loves it, and it is super easy to make.
Ingredients
- 1 can corn or about 1.5 cups frozen corn, thawed
- 1 cup cheddar cheese shredded
- 1/2 cup cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt to taste
- pepper to taste
Optional:
- onions chopped green
- red bell pepper diced for a little color
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, mix cream cheese, mayonnaise, sour cream, garlic powder, paprika, salt, and pepper until smooth.
- Stir in the corn and half of the shredded cheddar cheese until evenly combined.
- Pour the mixture into a small baking dish. Sprinkle the remaining cheddar cheese on top. Bake for 20-25 minutes or until the cheese is melted and bubbly and the top is lightly golden.
- Optional: sprinkle chopped green onions or red bell pepper on top before serving.
- Serve with tortilla chips, crackers, toasted bread, or veggie sticks.
Notes
Meal Prep Tips
- Mix the creamy ingredients ahead of time and store in the fridge.
- Add corn and cheese just before baking for best texture.
- Chop optional toppings in advance and keep separate until serving.
Storage Tips
- Let the dip cool before storing in an airtight container in the fridge for 3-4 days.
- Reheat in the oven at 350 degrees Fahrenheit or microwave individual portions.
- Freezing is possible but may change the texture slightly.
Tips and Tricks
- Roast the corn first for extra sweetness and flavor.
- Add diced jalapenos or a pinch of cayenne for a little heat.
- Use disposable foil dishes if taking to a party or potluck.
Variations
- Cheesy Jalapeno Corn Dip: add 1-2 diced jalapenos to the mixture.
- Bacon Corn Dip: add 3-4 cooked and crumbled bacon strips.
- Mexican Style Corn Dip: mix in 1/4 cup salsa or diced tomatoes and a pinch of cumin.