Description
This creamy corn dip with cream cheese is packed with flavor and comes together fast. It’s made with sweet corn, cream cheese, shredded cheese, and just the right amount of spice. Serve it warm with tortilla chips or veggies, and watch it disappear in no time!
Ingredients
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2 (15 oz) cans sweet corn, drained (or 3 cups frozen corn, thawed)
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8 oz cream cheese, softened
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1/2 cup sour cream
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1 cup shredded cheddar cheese
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1/2 cup shredded Monterey Jack cheese
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1 (4 oz) can diced green chiles
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon smoked paprika (optional)
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Salt and pepper, to taste
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2 green onions, sliced (plus more for garnish)
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1/4 cup chopped fresh cilantro (optional)
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1 tablespoon butter (if cooking on stovetop)
Instructions
Oven-Baked Version:
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Preheat oven to 375°F (190°C).
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In a large bowl, mix together cream cheese, sour cream, cheddar, Monterey Jack, green chiles, garlic powder, onion powder, paprika, salt, and pepper until smooth.
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Fold in the corn, green onions, and cilantro (if using).
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Transfer to a greased 8×8 baking dish.
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Bake for 20–25 minutes, or until hot and bubbly.
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Garnish with extra green onions or cilantro. Serve warm with tortilla chips.
Stovetop Version:
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Melt butter in a large skillet over medium heat.
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Add corn and cook for 3–4 minutes, just to warm and slightly char it.
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Lower heat, then stir in cream cheese, sour cream, and spices.
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Once creamy, add cheeses and stir until melted.
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Mix in green chiles, green onions, and cilantro. Serve warm right from the skillet.
Notes
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Add cooked crumbled bacon or jalapeños for a spicy twist.
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You can use fresh corn off the cob during summer months for extra flavor.
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Store leftovers in an airtight container and reheat gently before serving.