Get ready to meet your new favorite party dip: cream cheese corn dip! This warm, cheesy recipe brings together simple ingredients and bold flavor for an easy appetizer everyone can dig into. It’s creamy, just the right amount of spicy, and baked until perfectly golden and bubbly. If you’re planning a potluck, game night, or casual get-together, this dip is a total win.
What is jalapeño corn dip? Think of it as the ultimate warm appetizer that’s rich, cheesy, and full of flavor. This corn and cream cheese dip combines tender kernels of corn with jalapeños, melty Colby Jack, and smooth cream cheese to create a hot and satisfying dish. Every bite delivers a little kick and a lot of creamy goodness.
One of the best things about this corn dip with cream cheese is how easy it is to prep ahead. You can make it in advance, keep it chilled, and bake it just before guests arrive. Prefer it milder? Swap the peppers to tone down the heat. Then pair it with crisp veggies, tortilla chips, or your favorite crackers—it’s always a hit.
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Why We Love Corn and Cream Cheese Dip
When you need a simple yet irresistible appetizer, this baked jalapeño corn dip checks all the boxes. Here’s why we keep coming back to this recipe:
- The perfect combination of textures and flavors.
Each bite of this savory snack is exciting — sweet with one, and spicy the next! It’s like a milder alternative to our smoked queso with chorizo. - Baking ahead is a breeze!
Throw it all together a couple of days before and slide it into the fridge. Then pop it into the oven 45 minutes before you have to leave and your party dip is good to go! - Corn dip with cream cheese is totally customizable.
Different cheeses, peppers, or spices — anything goes! Use what you like or what’s sitting around.
Looking for a dish to elevate your Mardi Gras feast? This recipe is a great choice! For even more mouthwatering options to round out your meal, check out our Mardi Gras dishes and bring the party to your kitchen.
Ingredient Notes and Substitutions
This easy corn and cream cheese dip uses simple ingredients that are easy to find. Here’s what you’ll need and some possible swaps:
- Colby jack cheese: This is a lovely, smooth cheese that’s just the right balance of tangy and sweet. The best substitutes are cheddar, Monterey Jack, and Pepper Jack.
- Canned corn: It’s easier and less expensive to use canned corn. And it’s just as tasty! But you could also use frozen corn — just be sure to thaw it and pat all of the kernels dry with a paper towel to get all of the extra moisture out.
- Jalapenos: Jalapeno corn dip makes the perfect hot appetizer! But if you want to serve your guests something with less intense heat, try a milder chile such as poblano or anaheim.
- Garlic powder: Garlic is one of the best ways to add tangy, sharp flavor to any dip.
- Sour cream: For extra creaminess.
Recipe Variations
Looking to customize your hot corn dip? Here are some fun variations to try:
- Extra spicy: Add more jalapeno peppers, green chiles, or a dash of hot sauce.
- Bacon lover’s version: Stir in crispy bacon bits for a smoky flavor.
- Mexican-inspired: Add a handful of black beans and diced tomatoes.
- Lighter option: Use fat-free or reduced-fat dairy products. Substitute Greek yogurt for sour cream. It’s lower in fat, higher in protein, and just as creamy as sour cream. Add diced vegetables, like onions or bell peppers, to bulk up the dip without adding calories
Equipment Used in this Recipe
- 2-quart baking dish
- Non-stick cooking spray
- Large mixing bowl
- Large mixing spoon
To keep this jalapeno corn dip warm during a party, use these tools:
- Crockpot or slow cooker: Transfer the cheesy corn dip to a crockpot or slow cooker set on the “warm” or lowest setting. Stir it occasionally to ensure even heat distribution.
- Chafing dish: Use a chafing dish with a heat source like a sterno underneath. This can help maintain the temperature of the dip throughout the party.
- Oven: If the dish is oven-safe, you can keep it warm in the oven at a low temperature (around 200°F/93°C). Cover it with foil to prevent it from drying out.
- Hot water bath: Place the serving bowl of cheesy corn dip in a larger bowl filled with hot water. This indirect heating method can help maintain the dip’s temperature.
- Tea light warmer: For small portions, consider using a tea light warmer or candle warmer to keep the dip warm.
Remember to periodically check and stir the dip to prevent it from scorching or forming a film on top. Also, c
How to Make Corn Dip with Cream Cheese
Making this dip is incredibly simple and requires just a handful of ingredients! This easy jalapeno dip recipe comes together in just a few easy steps:
- Use freshly shredded cheese.
It might seem like a worthwhile shortcut to purchase pre-shredded cheese, but we don’t recommend it. Pre-shredded options are coated to keep those shreds from clumping, so they don’t melt properly when heated.
Therefore, we always say you should shred block cheese for the creamiest results. That will guarantee a smooth jalapeno cream cheese corn dip without chunks.
And with the lack of preservatives, the cheese has better flavor too!
- Take time to oil or foil the baking dish.
Corn dip with cream cheese has a tendency to stick to the casserole dish, making it a nightmare to clean!
To make your life easy when it comes time to do the dishes, generously grease the baking dish or line it with foil. Foil is the easier option, of course, but also leads to extra browning around the edges. - Let the cream cheese come to room temperature.
In order to help the ingredients all come together smoothly, be sure to let the cream cheese sit out at room temperature for about 30 minutes to an hour before mixing it in.
Cream cheese plays a big role in keeping this corn dip creamy. Unlike working with Velveeta or a plethora of other cheeses, it keeps its consistency well, even as it begins to cool.
But if you plan on keeping the dip out for over an hour, then we recommend keeping it warm in a crockpot on low power. This will help to maintain the smooth, creamy consistency.
🎯 TFN Pro Tip
Wear gloves when you’re handling jalapenos.
Protect your skin, sinuses, and eyes from the jalapeno oils by wearing food-grade gloves, and wash your hands well afterward. The last thing you need is to forget for just a moment, and then rub your eyes without thinking. Ouch!
Serving Suggestions
Jalapeño corn dip is already a standout on its own, but the right toppings can take it to the next level. Try adding a drizzle of our recipe for avocado crema, a handful of chopped red onion, or a scatter of diced red bell pepper for extra crunch and color. A few sprinkles of chili powder or crumbled feta lend bold flavor, while fresh herbs like cilantro or chives bring a burst of brightness. For an added twist, you can even stir in green chilies or wilted spinach before baking for extra texture and depth.
This easy appetizer pairs beautifully with a wide range of sides and snacks. Classic tortilla chips and buttery crackers are always a hit, while crisp veggies like celery, carrots, and bell pepper slices provide a fresh contrast to the creamy base. The warm blend of cream cheese, sharp cheddar cheese, and fresh corn makes this dip a flavorful match for Tex-Mex favorites like tacos, nachos, and quesadillas. To complete the spread, sip on a chilled margarita or lime soda, and finish with something sweet—like a tangy fruit salad or a plate of cinnamon-dusted churros.
The flavors in this thick, warm dip will complement any of your other favorite game day food. The creaminess is welcome next to savory pork street tacos or BBQ pulled chicken sliders, for example, and it could even be spooned onto Bisquick pizza dough, for an incredible pizza bread.
Recipe FAQs
It absolutely does! It’s a very easy thickener and adds a similar flavor as Greek yogurt or sour cream, plus it’s extra rich. All in all, it makes for a rather heavy, substantial jalapeno corn dip.
We don’t recommend it. Most dairy-based recipes, whether they be dips or dressings, don’t freeze well, and they take on an unappetizing texture after thawing out.
It has a mild-to-medium heat level. If you want it spicier, add more jalapeños or a pinch of cayenne.
Absolutely! Cook on low for 2-3 hours, stirring occasionally, until hot and bubbly.
Store any leftover cream cheese corn dip in the fridge – keep it covered in an airtight container or cover with plastic wrap and enjoy it within 4 days or so.
To reheat, place the whole dish back in the oven at 350°F. Or, if you’re reheating individual portions, simply microwave in 15-second bursts, stirring in between.
More Easy Dip Recipes To Love…
If you tried this hot cream cheese corn dip recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cream Cheese Corn Dip
Equipment
- 2-quart baking dish
- non-stick cooking spray
- large mixing bowl
- large mixing spoon
Ingredients
- 30 ounces canned whole kernel corn drained
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- ½ cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese divided
- 2 jalapeño peppers seeds and membranes removed, then finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 350°F. Spray a 2-quart casserole dish with non-stick cooking spray, then set it aside.
- To a large bowl, add corn, cream cheese, sour cream, mozzarella cheese, 1/2 cup Colby Jack cheese, jalapenos, garlic powder, and smoked paprika. Using a large spoon or mixing spatula, stir well to combine.
- Transfer the mixture to prepared casserole dish, then use the back of a spoon to spread it into an even layer. Sprinkle remaining 1/2 cup Colby Jack cheese over the top.
- Bake, uncovered, in preheated oven, for 25-30 minutes, until the edges bubble and just start to brown.
- Remove from oven and garnish corn dip with your favorite Tex-Mex toppings, like sliced green onions, jalapeño slices, diced tomatoes, avocado crema, and/or chopped cilantro.
Notes
- Cheddar cheese, Monterey Jack cheese, Pepper Jack cheese for Colby Jack cheese.
- For less spicy heat, use a milder chile, like Poblano or Anaheim.
- Frozen corn may be used, but must be thawed and patted dry with paper toweling to remove excess moisture.
-
- Extra spicy: Add more jalapeno peppers, green chiles, or a dash of hot sauce.
-
- Bacon lover’s version: Stir in crispy bacon bits for a smoky flavor.
-
- Mexican-inspired: Add a handful of black beans and diced tomatoes.
- Lighter option: Use fat-free or reduced-fat dairy products. Substitute Greek yogurt for sour cream. It’s lower in fat, higher in protein, and just as creamy as sour cream. Add diced vegetables, like onions or bell peppers, to bulk up the dip without adding calories
- Wear gloves when you’re handling jalapenos.
- Protect your skin, sinuses, and eyes from the jalapeno oils by wearing food-grade gloves, and wash your hands well afterward. The last thing you need is to forget for just a moment, and then rub your eyes without thinking. Ouch!
- Baking ahead is a breeze! Throw it all together a couple of days before and slide it into the fridge. Then pop it into the oven 45 minutes before you have to leave and your party dip is good to go!
- Store any leftover cream cheese corn dip in the fridge – keep it covered and enjoy it within 4 days or so.
- To reheat, place the whole dish back in the oven at 350°F. Or, if you’re reheating individual portions, simply microwave in 15-second bursts, stirring in between.
Nutrition
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Shadi Hasanzadenemati says
This looks so good! Cannot wait to make it, thank you!
Kate says
I brought this dip to a taco party (that’s a thing!) and it was a huge hit!
Ieva says
Superb! We used slightly milder chillies to try and please eveyones’ tastebuds at our gathering, and it was the first things to disappear off the table. Delicious!
Anjali says
This was such a gooey, delicious, decadent dip! Tasted great as an appetizer with some corn chips and pita chips for dipping! Yum!
Ashley says
This dip is heaven!!!! Thank you so much this recipe!