Cream Cheese Corn Dip

Cream Cheese Corn Dip transforms corn into a cheesy, creamy, hot dip! Scoop it up with crackers for the perfect appetizer.

hand dipping a cracker into cream cheese corn dip in a green baking dish.

I’m no stranger to baking corn (like Cheesy Corn Casserole and Creamed Corn Casserole) but this dip? This dip takes baked corn to the next level!

Cream Cheese Corn Dip is a creamy, cheesy, flavor-packed appetizer that pairs perfectly with buttery crackers, celery, and carrots for scooping it up.

You can use frozen corn, canned corn, or corn on the cob for this recipe, making it easy to prepare any time of year. I personally love it in the summertime with fresh corn for a cookout, or in the fall/winter for watching football!

Best of all, it’s seriously easy!

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Top tips

  • You can make this dip spicy or mild. It all depends on how you cut the jalapeños. The heat lives inside the seeds and membranes, so cut those out if you’d like it mild (and include them if you want the heat!).
  • I love the color and flavor of chopped chives on the top. If you don’t have them, try chopped fresh parsley instead.
  • In the recipe, you’ll find measurements for frozen corn, corn on the cob, or canned corn. Any of them work well for this recipe.


corn, cream cheese, and other ingredients.

For the full list of ingredients/instructions, please visit the recipe card below!

How to make cream cheese corn dip

Start by chopping the jalapeño. If you remove the seeds and membranes, the dip will not be spicy. If you keep them on, they will add some heat!

chopped jalapeño on a wooden cutting board next to a knife.

Next, add the cream cheese, milk, butter, garlic salt, and chopped jalapeño to a saucepan. Place it over medium heat.

cream cheese, butter, and jalapeno in a saucepan.

Cook for 4–5 minutes, or until the cream cheese has melted and the mixture is creamy. Stir it occasionally as it cooks.

Stir in the corn.

cream cheese and corn mixture in a saucepan.

Transfer the mixture to a baking dish. I used an 10.5×7 inch Le Creuset casserole dish. You can also use an 8×8 inch dish, or another similar sized dish.

Bake the Cream Cheese Corn Dip at 350°F for 20 minutes.

Serve warm with butter crackers (like RITZ), carrots, and celery for dipping.

casserole dish filled with cream cheese corn dip next to a row of crackers.

Make ahead instructions

To make corn dip ahead of time, prepare the recipe as directed, but do not bake the dip. Instead, cover it with plastic wrap and refrigerate for up to 24 hours.

When you’re ready to serve the dip, bake for 20–25 minutes, or until warm throughout.

I don’t recommend freezing and defrosting the dip, as that can change the texture.

Storage and reheating

Store any leftover Cream Cheese Corn Dip in the refrigerator, tightly covered. It’ll last 3–4 days.

Reheat the corn dip in a 350°F oven until warm (about 10–20 minutes, depending on how much is left).

More amazing dip recipes

📖 Recipe

cream cheese corn dip topped with chives in a rectangular baking dish.

Cream Cheese Corn Dip

Published by Kate
Cream cheese and corn come together in this irresistible hot corn dip!
4.75 from 8 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 10 servings
Calories 145 kcal


  • 8 oz cream cheese
  • teaspoons garlic salt
  • 1 large jalapeño, finely chopped (or two small jalapeños)
  • 3 tablespoons butter
  • 2 tablespoons milk
  • 12 oz frozen corn (or 4 ears of corn, corn kernels removed—about 2½ cups)
  • To serve: crackers, carrots, celery


  • Preheat oven to 350°F. Grease an 8×8 inch pan or similar sized baking dish.
  • Place the cream cheese, garlic salt, jalapeño, butter, and milk in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is creamy and the cream cheese has melted. Stir in the corn.
  • Transfer to the prepared baking dish and bake for 20 minutes. Serve with crackers, celery, and carrots.


You can also use canned corn for this recipe. Measure out 2½ cups of drained corn, which is a little less than 2 (15 oz) cans. 
You can also use corn on the cob. You’ll need 4 medium-sized ears.
Like it spicy? Add the seeds and membranes of the jalapeño. If not, discard the seeds and membranes before adding the jalapeño.
Make it ahead: follow the recipe as written but do not bake the dip. Cover it and refrigerate for up to 24 hours. Bake as directed when you’re ready to serve it—you may need to add 5 more minutes to the baking time since it’s coming straight from the refrigerator. 


Calories: 145kcalCarbohydrates: 9gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 423mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 416IUVitamin C: 2mgCalcium: 28mgIron: 0.3mg
Keyword corn dip
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