This cheesy corn dip is a quick, easy and flavorful dip recipe made with simple ingredients including corn, cheese, sour cream, mayonnaise, and spices perfect for a crowd-pleaser appetizer.
This homemade cheesy corn dip is super easy to make and only takes 10 minutes to mix together before baking in the oven. Serve this delicious corn dip as an appetizer or add it to your favorite taco recipe for extra flavor.
Jump to:
Why You'll Love This Recipe
- Easy Appetizer
- Crowd-Pleaser Recipe
Ingredients & Substitutions
- Corn - Use fresh, frozen or canned corn for this recipe.
- Cheese - This recipe calls for cream cheese, pepper jack cheese, and cheddar cheese.
- Sour Cream - Sour cream makes the corn dip creamy and provides flavor.
- Mayonnaise - Mayonnaise adds to the creamy texture of the dip.
- Cilantro - Use fresh cilantro for best flavor.
- Hot Sauce - Hot sauce is optional, but adds a little heat to the dish.
- Spices - This recipe calls for garlic powder, onion powder, chili powder, cayenne, paprika and salt.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixing Bowl - A mixing bowl is necessary to mix the ingredients together in.
- Hand Mixer - A hand mixer helps mix the cream cheese, sour cream and mayonnaise together.
- Cutting Board - A cutting board helps to easily chop the cilantro.
- Knife - A knife is necessary to chop the cilantro.
- Cheese Grater - A cheese grater helps to easily grate the cheese.
- Measuring Cups - Use measuring cups to measure out the ingredients.
- Baking Dish - We recommend cooking the dip in a 10.5 inch x 7.5 inch baking dish.
How to Make the Recipe
Step 1. Mix the ingredients together and spread in the baking dish.
Step 2. Top with pepper jack cheese.
Step 3. Bake the corn dip in the oven.
Recipe Serving Suggestions
This recipe makes about 4-6 servings. Serve the corn dip with chips for a delicious appetizer or add the corn dip to tacos for extra delicious flavor.
If you like this recipe, you will love our other delicious appetizer recipes!
Expert Tips & Variations
- Double the recipe to serve a crowd. This recipe is very easy to double and bake in a 9x13 dish to serve to a large crowd.
- Add extra flavor. Mix in a quarter cup of diced jalapenos for extra spicy flavor.
How to Store
- Refrigerator - Cover and store in the fridge for up to 3-4 days.
Recipe FAQ
Yes! Simply mix the ingredients together and spread in the baking dish. Cover the dish and place in the fridge to chill until you are ready to bake the dip in the oven.
More Easy Recipes
Cheesy Corn DIp
This cheesy corn dip is a quick, easy and flavorful dip recipe made with simple ingredients including corn, cheese, sour cream, mayonnaise, and spices perfect for a crowd-pleaser appetizer.
Ingredients
- 8oz cream cheese, softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 cups shredded pepper jack cheese, divided
- 1 cup shredded cheddar cheese
- 2 cups corn
- 2 Tablespoons hot sauce
- ¼ cup chopped cilantro
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder
- ½ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 375 degrees.
- Add the cream cheese, sour cream, and mayonnaise to a mixing bowl.
- Use a hand mixer to cream the ingredients together.
- Add 1 cup of the pepper jack cheese, cheddar cheese, corn, hot sauce, cilantro and spices to the bowl.
- Use a spoon to mix the ingredients together.
- Transfer the mixture to a baking dish and spread the mixture out in the dish.
- Top the dish with the remaining cup of pepper jack cheese.
- Cover the baking dish with a lid or foil and place in the oven to bake for 20 minutes at 375 degrees.
- After 20 minutes, remove the lid from the top of the dish and bake the dip uncovered for 5 minutes.
- Remove the dish from the oven and allow to cool slightly before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 740Total Fat: 45gSaturated Fat: 20gUnsaturated Fat: 25gCholesterol: 97mgSodium: 845mgCarbohydrates: 75gFiber: 24gSugar: 6gProtein: 31g
