Corn Dip with Cream Cheese
This creamy, cheesy corn dip with cream cheese is the ultimate party appetizer. Packed with sweet corn, tangy cream cheese, and a hint of spice, it’s perfect for game days, potlucks, and gatherings. Serve it hot or cold with tortilla chips, crackers, or fresh veggies for a crowd-pleasing snack.
Equipment
- large mixing bowl
- Hand mixer or spatula
- Knife and cutting board
- Measuring cups and spoons
- Skillet (if toasting corn)
Ingredients
- 2 8 oz packages cream cheese, softened
- 1 cup sour cream
- 2 cans corn drained (or 3 cups frozen corn, thawed)
- 1 cup shredded Mexican cheese blend
- 1 can Rotel tomatoes drained
- 3 green onions finely chopped
- 2 jalapeños seeded and diced (optional)
- 1 tablespoon Tajín seasoning
- 1 teaspoon garlic powder
- Fresh cilantro for garnish
Instructions
- Ensure the cream cheese is softened for a smooth texture.
- In a large bowl, beat the cream cheese until creamy.
- Mix in the sour cream until well combined.
- Add the drained corn and stir well.
- Fold in shredded cheese, Rotel tomatoes, green onions, jalapeños, Tajín seasoning, and garlic powder.
- Mix until all ingredients are evenly incorporated.
- Garnish with fresh cilantro and serve immediately or refrigerate until ready to serve.
Notes
- Toasting the corn in a skillet enhances the flavor.
- Can be served hot or cold. For a warm version, bake at 350°F for 15 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For a spicy kick, add extra jalapeños or cayenne pepper.