Description
This corn dip with cream cheese is the ultimate crowd-pleaser—sweet corn roasted until golden, folded into a creamy base of softened cream cheese, sour cream, and sharp cheddar, then baked until bubbly. Perfect for potlucks, tailgates, or cozy nights at home, it’s a dish that’s easy to make, endlessly customizable, and guaranteed to disappear fast.
Ingredients
Scale
- 3 cups corn kernels (fresh roasted, canned, or frozen)
- 8 oz cream cheese, softened
- 1 cup sour cream (or mayonnaise)
- 1 ½ cups shredded sharp cheddar cheese
- 1 small can diced green chiles (optional)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons scallions or cilantro, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish or oven-safe skillet.
- Roast corn in a skillet with a little butter until lightly golden.
- In a large bowl, combine softened cream cheese, sour cream, garlic powder, paprika, salt, and pepper. Mix until smooth.
- Stir in roasted corn, cheddar cheese, and green chiles. Mix gently.
- Transfer mixture to the prepared baking dish. Bake 20–25 minutes, until bubbly and golden around the edges.
- Garnish with scallions or cilantro. Serve hot with chips, bread, or veggies.
Notes
- For extra flavor, add a squeeze of lime or sprinkle of chili powder before serving.
- Use Greek yogurt instead of sour cream for a lighter version.
- Monterey Jack or pepper jack cheese can be swapped for cheddar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Dip
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 260
- Sugar: 2g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg