Baked Corn Dip Recipe (Cheesy Perfection): Quick and Simple

If there is one appetizer that guarantees empty bowls and happy guests, it is this incredibly baked corn dip. Every time I serve this at a party, whether it’s the Super Bowl or a casual summer barbecue, I watch people gather around the dish, chips in hand, eager for that perfect spoonful. This isn’t just a simple dip; it’s a cheesy hot baked corn dip masterpiece, featuring sweet corn kernels enveloped in a rich, creamy, and subtly spicy cheese sauce. It’s the ultimate festive dish. Since it uses pantry staples and comes together in minutes, it’s also a surprisingly quick weeknight meal helper when you need a savory side or fun finger food.

Smart Prep for Speedy Serving

This baked corn dip recipe is ideal for hosts because almost all the prep work can be done hours, or even a day, in advance. This strategy frees you up when your guests arrive!

• Chop and Sauté: Dice your onion and jalapeño, and sauté them fully. Cool them down and store them in an airtight container in the fridge. This is the only “cooking” step required.
• Mix the Base: Combine all the creamy ingredients (cream cheese, sour cream, seasoning) in a mixing bowl. Cover and refrigerate.
• Shred the Cheese: Grate your cheese ahead of time. Store it in a sealed bag or container. Freshly shredded cheese melts better than pre-shredded.

Corn Dip Recipe Card

Corn Dip Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: AppetizersCuisine: Mexican, AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

This easy baked corn dip recipe is cheesy, creamy, and slightly spicy, the perfect hot appetizer for any gathering.

Cook Mode

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Ingredients

• 1 tablespoon olive oil

• 0.5 medium onion, diced finely

• 1 small jalapeño, seeded and minced (optional)

• 8 ounces full-fat cream cheese, softened

• 0.5 cup sour cream (full fat)

• 1 tablespoon taco seasoning or chili powder

• 1 (16-ounce) bag frozen corn, thawed and drained (or 2 cups fresh)

• 2 cups shredded cheddar and Monterey Jack blend

• 0.25 cup chopped fresh cilantro (for garnish)

Directions

• Step 1: Build the Flavor Base In a small skillet, heat the olive oil over medium heat. Sauté the diced onion until soft (about 3 minutes). Add the minced jalapeño and sauté for 2 more minutes. Set aside to cool slightly.
• Step 2: Mix the Creamy Core In a large mixing bowl, combine the softened cream cheese and sour cream until smooth. Stir in the taco seasoning.
• Step 3: Combine and Assemble Add the thawed and drained corn, the cooled onion and jalapeño mixture, and 1.5 cups of the shredded cheese to the creamy base. Stir everything until just combined. Spoon the mixture into a 9-inch pie plate or small baking dish.
• Step 4: Bake to Perfection Sprinkle the remaining 0.5 cup of cheese over the top of the dip. Bake at 375°F (190°C) for 18 to 20 minutes, or until the sides are bubbling and the top is golden brown.
• Step 5: Garnish and Serve Remove the baked corn dip from the oven. Garnish with chopped fresh cilantro. Serve immediately with sturdy tortilla chips, crackers, or vegetable sticks.

Notes

• Corn Quality: Using frozen corn (thawed) or fresh corn cut off the cob yields much better flavor and texture than canned corn, which can be mushy.
• Cheese Choice: Avoid pre-shredded cheese if possible; freshly shredded cheese melts into a creamier consistency.
• Make Ahead: You can mix the dip completely and keep it covered in the refrigerator for up to 24 hours. Just add 5 extra minutes to the baking time.

Nutrition Facts

• Fat: 18g
• Sodium: 320mg
• Carbohydrates: 13g
• Protein: 10g

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The Secret to the Creamy Texture

This baked corn dip recipe is superior because it perfectly balances richness with acidity and texture.

1. Dairy Duet: We use a combination of cream cheese for its rich, stable base and sour cream (or Greek yogurt) for a necessary tangy lift. This prevents the dip from becoming overly heavy or greasy when baked.
2. Flavor Depth: We don’t just use canned corn. We incorporate a small amount of sautéed onion and jalapeño. Sautéing these aromatics first builds a deep flavor foundation that elevates the entire dish beyond a simple mix-and-bake.
3. Texture Control: Using frozen or fresh corn is key. Canned corn can be watery. Freezing corn preserves its sweetness and texture, resulting in a satisfying burst in every bite.

This recipe is naturally vegetarian and can be made gluten-free by serving it with tortilla chips labeled GF. For those needing a lighter baked corn dip, swap half the cream cheese for Greek yogurt and use low-fat cheddar.

Chef’s Pro Tips for the Perfect Scoop

Baking expertise translates directly to achieving that perfect golden, bubbly top on your baked corn dip.

• The Cheese Cap: Reserve about 1/4 of the shredded cheese to sprinkle on top of the dip just before it goes into the oven. This creates a beautiful, golden-brown crust, protecting the creamy interior.
• Spice Control: The jalapeño adds flavor more than heat if you remove the seeds and the white membrane. If you want a genuinely spicy baked corn dip, leave a few seeds in! For more details on adjusting the spice levels in peppers, check out this guide on handling chiles.
• Don’t Rush the Chill: While the dip can be baked immediately, mixing the ingredients and chilling the whole mixture for an hour actually deepens the savory flavor, allowing the seasonings to fully hydrate the cream cheese.
• Broiler Finish: If the dip is fully heated but the top isn’t browned, place it under the broiler for 60 seconds (watch carefully!) to achieve that coveted golden, bubbly finish.

Serving Temperature Strategy

A baked corn dip is best served piping hot. For longer parties, serve the dip in a slow cooker set to “Keep Warm,” or place the dish on a warming tray. Nothing beats the texture of this dip when it is still melty and bubbly.

Flavor Twists: Variants of the Baked Corn Dip

Mexican Street Corn (Elote) Dip

For a bold, tangy variant, substitute the sour cream and cream cheese mix with Mexican crema and Cotija cheese. Add 1/4 cup of fresh lime juice and 1 teaspoon of chili powder to the mix. After baking, top the dip with extra crumbled Cotija cheese and finely chopped cilantro. This transforms the appetizer into an Elote-inspired flavor bomb.

Bacon Ranch Baked Corn Dip

Turn this into a hearty, protein-packed appetizer by adding 1/2 cup of crumbled, cooked bacon to the mix. Use 1 tablespoon of dried ranch seasoning in place of the standard taco seasoning. The smoky saltiness of the bacon pairs perfectly with the sweet corn kernels, making it an irresistible, classic American twist.

Smoked Poblano and Black Bean Dip

For a deeper, smokier flavor, use roasted poblano peppers instead of jalapeños. Roast the poblanos directly over a gas flame until the skin is charred, then peel and dice them. Add 1/2 cup of drained black beans to the corn mixture. The beans add heartiness, making this variant a substantial side dish.

If you love cheesy appetizers, you must try my recipes for Chipotle Queso, Cottage Cheese Queso Dip, Smoked Queso next.

Dip Troubleshooting

Ready to Eat

This baked corn dip recipe is the definition of high-reward, low-effort cooking. It’s the perfect blend of creamy, sweet, salty, and spicy, creating an addictive appetizer that vanishes fast. You don’t need fancy ingredients or complex techniques to create a show-stopping dish.