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This hot corn dip is creamy, cheesy, and ready in about 30 minutes. A blend of cream cheese, Pepper Jack, and sharp cheddar melts together with sweet corn kernels for a warm, scoopable appetizer that’s perfect with chips or crackers at game day parties, potlucks, and summer gatherings.
If you love this dip, try my Hot Mexican Corn Dip made with Mexican cheeses or this Jalapeño Bacon Corn Cheese Dip for a smokier, spicier version. My Loaded Corn Dip is another great option with bacon and green onions.
3 Tips That Make or Break This Recipe
A few simple steps will set you up for the creamiest, cheesiest dip possible. These tips make all the difference between a dip that’s perfectly scoopable and one that turns out watery or lumpy.
- Drain your corn well. This is the most important step. Excess liquid will make your dip watery instead of creamy. Press canned corn in a fine mesh strainer, or if using frozen corn, thaw it completely and pat dry with paper towels.
- Soften your cream cheese first. Room temperature cream cheese mixes smoothly without lumps. If you’re short on time, remove it from the wrapper, place it in a bowl, and microwave for 10-15 seconds.
- Freshly shred your cheese. Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts. For the creamiest, gooiest dip, grate your Pepper Jack and cheddar fresh from the block.
RECIPE WALK-THROUGH
How to Make Cream Cheese Corn Dip
See the recipe card below for full, detailed instructions
This dip comes together quickly with just 10 minutes of hands-on prep, then the oven does the rest.
Step 1: Mix the Dip
In a large bowl, combine the softened cream cheese, sour cream, garlic powder, and salt. Stir until smooth with no lumps remaining.
Then fold in the drained corn and shredded cheeses until everything is evenly distributed.
- The mixture will be thick and a little chunky from the corn, which is exactly what you want.
Step 2: Transfer to a Baking Dish
Spread the mixture evenly into an 8-inch square baking dish or similar sized casserole.
- A 9-inch pie plate also works well. There’s no need to grease the dish since the cream cheese keeps everything from sticking.
Step 3: Bake Until Bubbly
Bake uncovered at 350°F for 25-30 minutes. You’ll know it’s ready when the edges are bubbling and the top is golden brown in spots. The cheese should be fully melted and gooey throughout.
If the top isn’t browning but everything looks melted, you can broil for 1-2 minutes at the end to get some color (just watch it closely).
Slow Cooker Option
If you’re bringing this to a potluck or want to keep it warm for serving, you can make it in a slow cooker instead. You won’t get the golden brown top, but the dip stays perfectly warm for hours without any babysitting.
Combine all ingredients in the slow cooker and heat on LOW for about 2 hours, stirring occasionally, until everything is melted and creamy.
Keep it on the WARM setting for serving.
Step 4: Serve It Warm
This dip is best enjoyed hot, straight from the oven or slow cooker, while the cheese is at its meltiest.
Top with sliced green onions for a fresh finish, if desired. It pairs perfectly with sturdy tortilla chips, crackers, or toasted bread.
Flavor Variations
This dip is delicious on its own, but there are some easy ways to customize it:
- Add more heat with a few dashes of hot sauce, a small can of diced green chiles, or fresh diced jalapeños mixed in before baking.
- Make it savory by stirring in chopped cooked bacon and adding a buttery cracker crumb topping for the last 10 minutes of baking.
- Go Tex-Mex by adding sautéed bell peppers, black beans, and chopped green onions for a heartier fiesta-style corn dip.
- Tone down the heat by swapping the Pepper Jack for plain Monterey Jack. This is a great option if you’re serving kids or guests who prefer milder flavors.
- Roast the corn for deeper flavor. If you have extra time, spread drained corn on a sheet pan and roast at 400°F for 10-15 minutes until slightly charred before mixing into the dip.
Serving Suggestions
For dipping:
- Air Fryer Tortilla Chips
- Homemade Crostini
- Sturdy crackers or pita chips
Thick, sturdy chips work best since the dip is thick and cheesy. Flimsy chips tend to break under all that creamy goodness.
For a party spread, serve alongside:
As a side dish for Mexican-inspired dinners:
Looking for a cold option instead? My Mexican Street Corn Salad has similar flavors but is served chilled.
Storage Tips
Storage and Reheating
Leftover dip keeps well in an airtight container in the fridge for 3-4 days.
To reheat, microwave in 30-second intervals, stirring between each, until warmed through. You can also reheat it in a 350°F oven for 10-15 minutes until bubbly again.
Make It Ahead: You can prep this dip up to 2 days in advance. Just mix everything together, transfer to your baking dish, cover tightly, and refrigerate. When you’re ready to serve, bake as directed, adding a few extra minutes if it’s going straight from the fridge to the oven.
Freezing: Yes, you can freeze this dip! Wrap tightly and freeze for up to 6 months. Thaw overnight in the fridge, give it a good stir, and bake at 350°F for 10-15 minutes or until heated through.
Frequently Asked Questions
Do I need to drain the canned corn?
Yes, always drain your corn well before mixing. Excess liquid is the main reason corn dip turns out watery instead of creamy. Press the corn in a fine mesh strainer to remove as much moisture as possible.
Can I use frozen or fresh corn instead of canned?
Absolutely. For frozen corn, thaw it completely and pat dry with paper towels to remove excess moisture. For fresh corn, cut the kernels off the cob and give them a quick sauté in a dry skillet for 2-3 minutes to remove some moisture and bring out their sweetness.
Fresh corn is best in summer when it’s in season, while frozen works great year-round.
What’s the best base for a hot corn dip?
This recipe uses cream cheese and sour cream for a rich, creamy base that melts beautifully. Some corn dips (like Mexican street corn dip) use mayonnaise instead, which creates a tangier flavor.
Both work well, but cream cheese gives you that warm, gooey texture that’s perfect for scooping with chips.
How do I keep the dip warm for a party?
The slow cooker method works perfectly for this. Make the dip in your slow cooker on LOW for 2 hours, then switch to WARM to keep it at the ideal temperature for serving.
Alternatively, you can bake it in the oven first, then transfer to a small slow cooker set to WARM. The dip should stay at serving temperature for 2-3 hours this way.
How long can this dip sit out at a party?
Hot dips with a dairy base shouldn’t sit out at room temperature for more than 2 hours. After that, it’s best to discard any leftovers for food safety reasons. Using a slow cooker on the WARM setting helps you avoid this issue.
More Delicious Dips to Try
- Spinach Artichoke Dip
- Cheddar Bacon Ranch Bean Dip
- Easy 3-Ingredient Rotel Dip
- Easy Black Bean Dip
- Cream Cheese Shrimp Dip
- 7-Layer Taco Dip
For more appetizer ideas, browse all of our dip recipes.
Cheesy Hot Corn Dip
Ingredients
- 15 ounces Canned corn kernels drained well (or frozen corn, thawed and patted dry, or fresh corn kernels)
- 8 ounces Cream cheese softened to room temperature
- 1/2 cup Sour cream
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Kosher salt
- 4 ounces Pepper jack cheese, freshly shredded (about 1 cup)
- 4 ounces Sharp cheddar cheese, freshly shredded (about 1 cup)
Instructions
- Preheat your oven to 350°F.
- Drain the corn thoroughly. For canned corn, press it in a fine mesh strainer to remove excess liquid. For frozen corn, thaw completely and pat dry with paper towels.
- In a large bowl, combine the softened cream cheese, sour cream, garlic powder, and salt. Stir until smooth.
- Fold in the drained corn and shredded cheeses until everything is evenly combined.
- Transfer the mixture to an 8-inch square baking dish (or similar sized casserole) and spread evenly.
- Bake uncovered for 25-30 minutes, or until the edges are bubbling and the top is golden brown in spots.
- Top with sliced green onions if desired, and serve hot with tortilla chips, crackers, or crostini.
Notes
- Drain the corn well. This is the most important step for a creamy (not watery) dip.
- Soften cream cheese first. Room temperature cream cheese mixes much more smoothly. Microwave for 10-15 seconds if needed.
- Freshly shred your cheese. Pre-shredded cheese has anti-caking agents that affect melting. Fresh-grated cheese melts smoother.
- For less heat: Swap the Pepper Jack for plain Monterey Jack cheese.
- For more heat: Add a 4-ounce can of diced green chiles or diced jalapeños.
- Optional garnish: Top with sliced green onions for a fresh finish.
- Roasted corn variation: Spread drained corn on a sheet pan and roast at 400°F for 10-15 minutes until slightly charred before mixing for deeper flavor.
- Slow cooker method: Combine all ingredients in a slow cooker and heat on LOW for 2 hours until melted and creamy. Keep on WARM for serving.
- Make ahead: Prep the dip up to 2 days in advance, cover, and refrigerate. Bake as directed when ready to serve.
- Freezing: Wrap tightly and freeze for up to 6 months. Thaw in fridge overnight, stir, and bake at 350°F for 10-15 minutes until heated through.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in microwave in 30-second intervals or in a 350°F oven for 10-15 minutes.
- Food safety: Hot dips shouldn’t sit out at room temperature for more than 2 hours.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Absolutely amazing! Couldn’t stop eating this!
Hint…just before I put it in the oven I sprinkled Creole seasoning across the top! Perfect! Thank you!
Your so welcome Teresa! Thanks for stopping by.
I meant warm it through. I’m at work.
I’m using frozen corn. Should I warm it through before putting the ingredients together?
Hi Melisa, It would be best to thaw it, but you don’t need to heat it thoroughly. Just microwave it for a minute and it will be fine.
The corn dip was delicious and easy to make. It tasted like the street corn I get from the street vendors. Followed recipe exactly! Great appetizer to bring to a party and goes best when dipping with corn chips. Highly recommend!
Awesome feedback Giraffe! Thank you so much for sharing.
Should I drain the canned corn first ?
Yes, absolutely.
If you don’t have pepper jack cheese can you add a can of Rotel drained instead?
I would try just adding a small 4 ounce can of green chiles. Maybe even just half of the can. Drain it first. Also make sure you’re replacing the pepper jack with another cheese.
Could I add in some fiesta black beans?
Corn and black beans are a great combination.
Can I use Mexican hominy Instead of corn?
That would be a very different texture, so I wouldn’t recommend it.
Thanks for the recipe! I’m at work and I have very few ingredients. But I was able to make this in the microwave simplified with some things I had on hand it would was amazing!
You are so welcome James, thank you so much for taking the time to share your positive experience.
Made this for a large crowd in a crock pot and it was a big hit. Need to allow plenty of time for cheeses to melt and next time I will roast corn to give another depth of flavor. If in a hurry may need to nuke the ingredients in a microwave and then transfer to crock pot to keep warm. Won’t have the nice crust if cooked in crock pot but does make it easy to keep warm.
That’s awesome Nancy! and great idea about the roasted corn.
Those look amazing!
I can’t wait to make this dip for my game day company! Looks so cheesy and delicious! 🙂