Hot Corn Dip with Cream Cheese

Hot Corn Dip with cream cheese, Pepper Jack, Monterey Jack, and Cheddar is a spicy, creamy, delicious dip that’s perfect for all your summer parties. It’s a great appetizer for tailgating, too! Corn Dip is simple to make and ready in about 30 minutes.

Serve with tortilla chips, crostini, or crackers for dipping. This makes a great hot appetizer to add to your pre-dinner or party spread, along with Grape Jelly Meatballs and my Easy Black Bean Dip.

A close up of dip and chip

This corn dip is best served hot and kept warm to keep the cheeses nice and melty. The corn kernels give a nice sweetness that cuts through the creaminess of the cheese and also provides a slight crunch. The cheeses are super ooey gooey and delicious, and combined with the sweet corn make this dip an absolute winner.

Now in normal for me fashion, I will admit I added A LOT of cheese to my corn dip. More than what I’ve added in the past. But is there really such a thing as too much cheese? I think not.

Ingredients and Substitutions

  • Corn – you can use fresh corn off the cob, just be sure to cook it first. You can microwave corn on the cob, steam it or boil it. You are also welcome to use canned corn or frozen to save time. You need 3-4 cups of kernels.
  • 4 ounces of cream cheese – half a brick of full-fat cream cheese, softened for easy mixing.
  • Sour cream
  • Seasoning – garlic powder and salt (not garlic salt, which can be overly salty).
  • Cheese – I used a combination of Pepper Jack, Monterey Jack, and Sharp Cheddar. Any combination of cheese can work.

How to Make Corn Dip

Go zero to corn dip in 30 minutes.

  1. Mix all the ingredients together in a large bowl.
  2. Pour the dip into a large baking dish and bake at 350 for 25-30 minutes or until the dip is bubbly and melted.
  3. Serve with corn chips, tortilla chips, crackers or Crostini.
hot corn dip, white baking dish, blue and white towel, chipd

Flavor Variations

This corn dip is really delicious on its own and it has a ton of great flavor. But there are some great add-in options that can really elevate it to the next level.

  • Add more heat with a few dashes of hot sauce, canned diced green chiles, or fresh diced jalapenos.
  • Make is savory by adding chopped bacon and a cracker crumb topping.
  • Make it Tex-Mex by adding sauteed bell peppers and black beans.

Expert Tips and FAQs

  • Your cream cheese should be room temperature and easy to mix. Use a full-fat brick of cream cheese. If you need to soften quickly, remove from the wrapper and place into a bowl. Microwave for 10-15 seconds.
  • Use your slow cooker and keep this corn dip warm for hours. It won’t get brown on top but you can definitely cook the dip in your crockpot.
Can you freeze dip made with cream cheese?

Yes, you can freeze a dip with cream cheese in it. Wrap tightly and freeze for up to 6 months. Thaw in the fridge overnight, stir, and bake at 350 degrees for 10-15 minutes or until warm.

Can you make this dip in advance?

Yes, the dip can be prepped in advance and covered and refrigerated until you’re ready to bake. It’s best served fresh, but baking it in advance and reheating can also work.

How long can dip sit out at a party?

Hot dips, especially with a dairy base, should not sit out for more than 2 hours after baking. If it sits out for longer than that, you should discard.

corn dip in a white baking dish

More Delicious Dips to Try

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A close up of corn dip with chip

Cheesy Hot Corn Dip

This Cheesy Hot Corn Dip is a creamy, cheesy delicious dip that’s perfect for all your summer parties. It’s great for tailgating, too!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 8 servings
Calories 233kcal


  • 3-4 cups corn kernels fresh is preferred but canned or frozen are good too
  • 4 ounces cream cheese room temperature
  • 1/2  cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4  teaspoon kosher salt
  • 4 ounces pepper jack cheese about 1 cup shredded
  • 2 ounces sharp cheddar cheese about ½ cup shredded
  • ounces Monterey jack cheese about ½ cup shredded


  • Combine ingredients together in a large bowl. Pour into a small casserole dish (8” square or equivalent).
  • Bake at 350 degrees for about 30 minutes or until cheeses are melted and golden brown on top.
  • Serve hot with tortilla chips or crackers.


If using fresh corn, you’ll need about 4 ears to get 3-4 cups or corn kernels. Cook the corn using your favorite method – I leave the husks on and put the corn right in the microwave for about 3 minutes per ear. 


Calories: 233kcalCarbohydrates: 12gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 49mgSodium: 402mgPotassium: 151mgFiber: 1gSugar: 3gVitamin A: 542IUVitamin C: 1mgCalcium: 242mgIron: 1mg

Love this Cheesy Hot Corn Dip? Try these other dips and appetizers:

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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    1. 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.

  1. 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!

  2. 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.