Hot Cheesy Corn Dip made with cream cheese, bacon, and grated cheese is the ultimate appetizer! It takes about 5 minutes to mix this dip and then it can be baked right away, warmed in the slow cooker, or refrigerated and bake before serving.
This easy dip is always a hit at parties, as a game day snack, or pretty much anywhere else I take it!
This recipe was originally posted in 2013. It was updated in 2023 to include new images and text. The recipe was adjusted a little bit to make it easier.
My family is big into party food and dip recipes! This corn and cheese dip is great served with some of my other favorite recipes; Refried Bean Dip, Poolside Veggie Dip, Dill Dip, Crockpot Mexican Dip, and Chili Cheese Dip!
I’m a huge fan of appetizers and party food! Any dip with cream cheese and cheese quickly becomes a favorite! I’m not kidding when I tell you this corn cheese dip is a huge hit!
Why This Recipe is the Best
Quick and easy! You’ll need to stir all the ingredients together, pour them into a dish, and bake until it’s warm! That’s about all there is to it! It takes about 5 minutes to mix it, and then about 25 minutes to bake it. So in 30 minutes, it’s ready to go! That’s my kind of recipe!
Simple ingredients! There aren’t any crazy unusual ingredients in this corn dip. Plus, I have suggestions for substitutions so you can make it with whatever you have on hand. And, you can make it as a spicy corn dip or keep it mild.
A crowd-pleaser! I’ve taken this recipe to so many family get-togethers, church functions, and football parties and it’s always the first one gone! You’re going to fall in love with the cheesy goodness in this dip! If for some crazy reason, you end up with leftovers, they taste amazing reheated or served cold, too!
What you need to make Cheesy Corn Dip
I’ve made this dip so many times I can practically make it in my sleep! Even though the ingredient list is simple there are times when I don’t have all the ingredients on hand.
I’ve successfully substituted so many different ingredients and it ALWAYS turns out to be a great appetizer!
Let’s go over some options!
- Corn: Fresh corn, frozen, or canned corn. Make sure it’s drained. Frozen corn kernels need to be thawed before using them in this recipe. Mexicorn or fiesta corn (basically corn with bell peppers and green chilies already added) are great types of corn to use in this cheesy dip. I love growing corn in my garden and then using my sweet freezer corn recipe throughout the winter in recipes like creamy corn casserole and this dip!
- Cream Cheese: I always suggest using regular full-fat cream cheese. Extra liquid has been added to reduced-fat cream cheese and it will alter the texture of the dip.
- Sour Cream: Yep! I suggest using full-fat sour cream too. You can also use mayonnaise, miracle whip, or plain Greek yogurt.
- Cheese: Lots of different types of cheese will work for this recipe. Monterey jack cheese, Colby jack, pepper jack, mozzarella, and cheddar are all great options. The kinds of cheese you use aren’t as important as making sure you use plenty of cheese!
- Pickled Jalapeno Peppers: This is a great option if you don’t have fresh peppers on hand. Use anything from mild to hot.
- Spices: I like to keep it simple and use garlic powder, black pepper, and salt. You can add cumin, chili powder, or red pepper flakes to give it a kick.
For a complete list of ingredients and a full recipe scroll to the recipe card.
Tips, Tricks, and Options
Be sure to use room temperature cream cheese so the dip is smooth.
It’s easy to customize this recipe to suit your tastes. You can make it as mild or as spicy as you’d like. That’s the great thing about this recipe.
Here are some ideas for add-ins.
- Bacon: Optional, but such a great idea! You can’t go wrong with cheesy bacon corn dip!
- Fresh Jalapeno Peppers: Add diced jalapeno peppers to kick up the heat! Remove the seeds and membranes to make them a little less spicy. I always use rubber gloves when handling jalapenos.
- Diced Green Chiles: Such an easy pantry ingredient that’s all ready to go! Use mild, medium, or spicy.
- Hot Sauce: To kick the heat up even more!
- Herbs: Add chopped cilantro or green onions.
Slow cooker instructions: Mix the dip as instructed and cook in the Crock Pot on high for 2 hours or on low for 4 hours.
Make ahead instructions: Mix the dip and spread in a baking dish. Cover with plastic wrap and refrigerate until it’s time to bake the dip. You’ll need to increase the baking time to about 30-40 minutes.
How to Make Hot Corn Dip with Cream Cheese
You’ll only need about 5 minutes to whip up this recipe for corn dip with cream cheese! It’s so EASY!
Step 1: Add softened cream cheese, sour cream, and seasonings to a large bowl. Using an electric mixer mix together until smooth.
Step 2: Add drained corn, diced jalapenos, chopped red pepper, grated cheese, and any other add-ins. Stir.
Step 3: Spread in a greased baking dish.
Step 4: Bake for 20-25 minutes or until hot and bubbly.
How to Store Hot Corn Dip
Cool the corn dip completely before refrigerating. This hot corn dip recipe will keep in the fridge for up to 5 days. Store it in an airtight container. I don’t recommend freezing this recipe.
Reheat leftovers in the microwave until warm and heated through.
We love serving this cheesy corn dip recipe with all different kinds of dippers. I’m not going to judge you if you serve it as a side dish and eat it with a fork!
Corn chips (like Fritos), tortilla chips, and butter crackers are a few of my favorites. When my husband is trying to cut carbs he uses sliced mini red peppers, celery sticks, or carrot sticks.
Corn, red and green bell peppers, and sometimes taco seasoning.
Yes. Cheesy hot corn dip can be frozen after baking although I don’t recommend it. The dip will get a little watery when it thaws and the texture will change.
Other Cream Cheese Dip Recipes
I’m always looking for a new recipe to take to a party! These are all tried and true easy appetizer recipes! They’ll be a big hit no matter where you take them!
Cheesy Corn Dip Recipe
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teasponn pepper
- 1/2 teaspoon garlic powder
- 4 cups corn frozen, fresh, or canned
- 1/2 red pepper diced
- 2 Tablespoons jarred jalapeno pepper diced
- 1/2 cup cooked and crumbled bacon
- 1 1/2 cups grated pepper jack cheese
- Cilantro for garnish
- Preheat oven to 350°. Grease a 9" x 9" baking dish, or 3-quart casserole dish. Set aside.
- Prep the vegetables by draining the corn and dicing the bell pepper and jalapenos.
- Add the room-temperature cream cheese to a mixing bowl. Mix until creamy and smooth. Add sour cream salt, pepper, and garlic powder and mix again.
- Add corn, red bell pepper, jalapeno, grated cheese, and bacon (optional) to the cream cheese mixture. Stir to combine.
- Pour the corn mixture into the baking dish. Bake for 20-23 minutes. The dip needs to be baked until it's warm throughout and bubbly.
- If desired, garnish the hot dip with diced cilantro just before serving.