Warm Corn Dip
This warm, cheesy corn dip combines sweet corn, cream cheese, sour cream, and cheddar, baked until bubbly and golden, making it a perfect crowd-pleaser for snacks or parties.
Ingredients
Dip Ingredients
- 2 cups corn (canned, drained, or frozen and thawed) Fresh corn kernels also work; briefly sauté them first if using raw.
- 1 cup cream cheese, softened Full-fat gives best texture.
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese Sharp or medium.
- 1/2 cup diced jalapeños Optional; use pickled for tang or fresh for heat.
- 1/4 cup chopped green onions (scallions)
- 1 tablespoon lime juice Brightens the dip.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 1-quart baking dish.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, lime juice, and a pinch of salt and pepper; stir until creamy and combined.
- Fold in the corn, shredded cheddar, diced jalapeños, and chopped green onions. Mix until everything is evenly distributed.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.
Baking
- Bake for 20–25 minutes, until the dip is bubbly and the top is lightly golden.
- Let rest for 3–5 minutes before serving so it firms slightly and is safer to scoop.
Notes
For a lighter version, swap half the cream cheese for Greek yogurt. Serve warm with tortilla chips, pita chips, or crackers. Garnish with extra chopped green onions and lime.