Easy Corn Dip Recipe You Can Make Hot or Cold Fast

This easy corn dip hits the perfect sweet-savory balance with just 10 minutes of prep and zero leftovers. You know that dip everyone hovers around at parties?

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: 30 minute meal, afterschool snack, easy appetizer, easy recipe, Gameday food, potluck recipe, summer party

Servings: Servings

Calories: 174kcal

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Kitchen Essentials

Serving Tray

Casserole Set

Ingredients

2 Cups Canned Sweet Corn drained
1 Cup Cheddar Cheese Shredded
1/2 Cup Cream Cheese softened
1/4 Cup Sour Cream
1/4 Cup Mayonnaise
1/4 Cup Green Onions diced
1/4 Cup Red Bell Pepper diced
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper optional)
Salt and black pepper to taste

Instructions

Start by preheating your oven to 350°F.
While it heats, grab a large mixing bowl and add the softened cream cheese, sour cream, mayonnaise, garlic powder, cayenne pepper if you are using it, and a good pinch of salt and black pepper. Mix everything until it is completely smooth.
1/2 Cup Cream Cheese, 1/4 Cup Sour Cream, 1/4 Cup Mayonnaise, 1/2 Teaspoon Garlic Powder, 1/4 Teaspoon Cayenne Pepper, Salt and black pepper to taste
Once the base is silky, fold in the drained sweet corn, shredded cheddar cheese, diced green onions, and diced red bell pepper. Stir until everything is evenly distributed.
2 Cups Canned Sweet Corn, 1 Cup Cheddar Cheese, 1/4 Cup Green Onions, 1/4 Cup Red Bell Pepper
Transfer the whole thing into a baking dish and spread it out evenly. You do not need to grease the dish, the fat content in the dip handles that. Slide it into the oven and bake for 20 minutes, or until the top is golden in spots and the edges are bubbling. You will know it is ready when you can see the cheese melting and the surface looks slightly toasted.
Pull it out, let it sit for a minute or two so nobody burns their mouth on molten cheese, then serve it straight from the dish with tortilla chips, crackers, or sliced baguette. If you are going the cold route, just skip the oven, chill the mixed dip for at least an hour, and serve it straight from the fridge. Cold corn dip has a thicker, almost cream cheese spread vibe that works surprisingly well.

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Notes

Recipe Tips

Here are a few tricks that we’ve learned.

Drain the corn completely. Even canned corn holds more liquid than you think. If you skip this step, your dip will be watery and sad. Press the corn gently in a fine-mesh strainer or pat it dry with a paper towel.
Use block cheddar, not pre-shredded. Pre-shredded cheese is coated in anti-caking agents that prevent smooth melting. Grate your own from a block and the texture will be noticeably creamier.
Let the cream cheese sit out for 30 minutes before mixing. Cold cream cheese does not blend. It clumps. Room temperature cream cheese folds into the other ingredients like a dream.
Taste before baking. Once it is hot, you cannot adjust seasoning easily. A quick taste of the raw mixture lets you add more salt, garlic powder, or cayenne if needed.
Broil for the last 2 minutes. If you want a deeper golden top with crispy cheese edges, switch to broil at the end. Watch it closely. Broilers go from perfect to burned in seconds.

These small moves separate a dip people eat from a dip people remember.

Nutrition