Cream Cheese Corn Dip
This Corn Dip with Cream Cheese recipe is SO creamy, cheesy, and loaded with sweet corn, jalapeno, red bell pepper, and a bit of lime. Serve it cold or bake it until bubbly for a warm, gooey version that everyone will LOVE!
Servings: 8 servings
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ⅓ cup mayonnaise
- 2 cups corn kernels* canned, fresh, or frozen (thawed)
- 1 cup shredded cheddar cheese divided
- ½ cup red bell pepper diced
- 1 jalapeño finely diced
- ⅓ cup green onions thinly sliced
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 lime juiced
- For garnish: 2 tablespoons fresh cilantro chopped
Instructions
- In a medium bowl, beat together the cream cheese, sour cream, and mayo until smooth.
- Mix in the corn, 1/2 cup of shredded cheese, bell pepper, jalapeno, green onions, chili powder, garlic powder, and the juice of a lime. Stir until well combined.
- Transfer the mixture to an oven safe serving dish (if baking) and smooth out the top. Sprinkle on the remaining cheese.
- To serve cold: cover the dip and refrigerate for at least 30 minutes. garnish with cilantro before serving.
- To serve hot: bake at 350F for 20-25 minutes until bubbly and lightly golden. Broil for 1-2 minutes at the end if you want extra color. Garnish and serve warm.
Notes
Corn- I used a can of corn, but frozen corn that you’ve thawed works well or even fresh corn!
Storage- Refrigerate leftovers (cold or baked) in an airtight container for up to 4 days.
Nutrition
Calories: 284kcal | Carbohydrates: 11g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 366mg | Potassium: 173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1080IU | Vitamin C: 16mg | Calcium: 152mg | Iron: 0.4mg
