You just need a few ingredients to transform corn into a cheesy, creamy, bubbling hot dip. You have to try this Cream Cheese Corn Dip for yourself!
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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- 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 is the star! Use fresh, frozen, or canned.
- A block of cream cheese makes this dip seriously creamy.
- Garlic powder and jalapeño enhance the flavors of the corn.
- A little bit of butter and milk help it all come together.
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!
Next, add the cream cheese, milk, butter, garlic salt, and chopped jalapeño to a saucepan. Place it over medium heat.
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.
Bake the Cream Cheese Corn Dip at 350°F for 20 minutes.
Serve warm with butter crackers (like RITZ), carrots, and celery for dipping.
What type of corn is best?
You can use frozen corn, canned corn, or corn on the cob for this recipe.
You’ll need 12 ounces of frozen corn, which is about 2½ cups.
That’s the same as four ears of corn, or two (15 oz) cans of corn. (Two cans of corn is technically closer to 3 cups, but go ahead and add it all in—more corn won’t hurt!).
If you’re using canned corn, drain it well before adding it to the recipe.
Can corn dip be made ahead?
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).
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Cream Cheese Corn Dip
- 8 oz cream cheese
- 1½ 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.