IF YOU DON'T HAVE CHEESY BAKED CORN DIP AT YOUR SUPER BOWL, YOU'RE MISSING OUT
Corn dip is the creamy, cheesy party dip I can’t get enough of. A cream cheese base with a hint of heat makes this corn-packed appetizer one that pleases at every gathering. While some corn dip is served cold, I prefer to serve my corn dip hot, baked, and bubbling. Follow my recipe, and in 40 minutes, you’ll have a perfect warm dip to wow at your Super Bowl party or Cinco de Mayo celebration. Here’s everything you need to know:
The ingredients for corn dip:
— Cream cheese. Cream cheese is the secret ingredient that makes this dip oh so creamy, rich, and decadent.
— Sour cream. Sour cream adds a creamy twist to this dip that it just wouldn't be the same without.
— Mayo. If you're a mayo hater, I get it, but trust me: it adds a tangy boost to this dip that sour cream can't do it on its own. I promise, you won't even be able to taste it.
— Lime juice. Use freshly squeezed lime juice in this recipe for the freshest flavor possible.
— Chili powder. This is my seasoning of choice for this dip, but you can switch it up to taste.
— Jalapeño. If you're not a big fan of spice, feel free to take out the seeds, or use half the amount called for.
— Corn. While some recipes use fresh corn, I prefer to use drained canned corn instead for ease. That being said, you can use fresh corn taken off the cob if you prefer.
— Cheese. Monterey jack and feta are my cheeses of choice here. Monterey Jack gets ultra cheesy when baked, and feta adds that sharp flavor that I can't get enough of. Cheddar and cotija are also great options.
— Scallions. Chopped scallions add freshness, but if you're really not a fan, you can skip them.
— Cilantro. Fresh cilantro is one of the greatest things in life—feel free to use it liberally here.
How to make corn dip:
I combine the ingredients together in a dish to create the base for the dip. After combining, I transfer the mixture to a baking dish, add more cheese, and bake until golden and bubbly.
Corn dip variations:
While I love this dip as is, there are plenty of ways to get creative with it. If you’re a mayo hater, you can use all sour cream (or Greek yogurt), but you’ll miss out on the tanginess that mayo brings. Feel like amping this dip up? Add some bacon for a smoky twist.
Serving corn dip:
I love to finish off this dip with a drizzle of hot sauce and a sprinkle of cilantro, but feel free to leave that off if you’d prefer it without. This dip is a classic served with tortilla chips (if you feel like getting fancy, try making your own homemade tortilla chips), but would also be great with veggies or toasted bread.
Made this recipe? Let us know how it went in the comments below!
Yields: 6 servings
Prep Time: 10 mins
Total Time: 40 mins
Ingredients
- 8 oz.
cream cheese, softened
- 1/3 c.
sour cream
- 1/4 c.
mayonnaise
Juice of 1 lime
- 1 tsp.
chili powder
Kosher salt
- 2
(15-oz.) cans corn, drained
- 1
jalapeño, seeds removed if desired, finely chopped
- 2
scallions, chopped
- 2
cloves garlic, finely chopped
- 1/4 c.
chopped fresh cilantro, plus more for serving
- 1/4 c.
crumbled feta
- 1 1/4 c.
shredded Monterey Jack, divided
Hot sauce and tortilla chips, for serving
Directions
- Preheat oven to 350°. In a large bowl, whisk cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth; season with salt. Stir in corn, jalapeño, scallions, garlic, cilantro, feta, and 1 cup Monterey Jack.
- Transfer corn mixture to a medium baking dish. Sprinkle with remaining 1/4 cup Monterey Jack.
- Bake dip until golden and bubbly, 25 to 30 minutes.
- Drizzle with hot sauce and top with more cilantro. Serve with tortilla chips alongside.