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Foolproof Hot Cream Cheese Corn Dip

Close-up of a baked corn dip with cream cheese mixture, topped with melted and slightly browned cheese.
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This easy party dip bakes up hot and cheesy with sweet corn, cream cheese, and a hint of spice. It is simple to assemble and perfect for game day or any gathering.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) package frozen sweet corn, thawed
  • 1 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
  • 1 teaspoon taco seasoning
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the drained Rotel, drained whole kernel corn, thawed frozen corn, 1 cup of Monterey Jack cheese, and taco seasoning. Mix until all ingredients are evenly combined.
  4. Transfer the mixture to your prepared baking dish. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden.
  6. If desired, sprinkle with fresh cilantro before serving. Serve immediately with tortilla chips or crackers.

Notes

  • To keep this cheesy corn dip melty on your buffet, place the serving dish inside a slow cooker set to the ‘Keep Warm’ setting.
  • For a richer flavor, substitute the taco seasoning with 1/2 teaspoon of chili powder and 1/2 teaspoon of ground cumin.
  • If you prefer a skillet corn dip, use an oven-safe cast iron skillet for mixing and baking; this makes cleanup simple.

Nutrition

Find it online: https://savorandpin.com/corn-dip-with-cream-cheese-recipe/