You’ll never have leftovers of this hot and creamy Corn Dip with Cream Cheese made with cream cheese, corn, tomatoes, and Mexican seasonings.
Combine the delicious flavors of corn, cream cheese, spicy tomatoes, and Mexican spices with this hot Cream Cheese Corn Dip recipe. It’s the perfect creamy and spicy dip for game days or Fall parties. Make the dip in a skillet on the stove or use a slow cooker for the perfect easy appetizer.
This Corn Dip with cream cheese is the perfect hot corn dip recipe. It’s flavorful, a little spicy, and perfect for any of your guests.
Why You’ll Love This Easy Cheesy Dip
- Five Simple Ingredients – The best dips are ones with simple ingredients. This recipe uses corn, Rotel tomatoes, shredded cheese, taco seasoning, and cream cheese to create a warm creamy corn dip.
- Ready in Less Than 30 Minutes – From start to finish, this dip recipe will take a little under 30 minutes to prepare. That leaves plenty of time for hanging out with your guests or watching the game.
- It Doesn’t Have Meat – I love a meaty dip as much as the next person, but sometimes it’s nice to enjoy a dish without it. This corn-based cheese dip is the perfect side dish for a party with your vegetarian friends.
Ingredients for Corn Dip with Cream Cheese
- Cream Cheese – The creamy base for this delicious warm dip is cream cheese. It’s tangy, delicious, and perfect for dips.
- Corn – Use a mixture of yellow sweet corn and white corn to switch up the flavors. Canned corn or frozen corn is best for this recipe, but fresh corn works well too.
- Rotel Tomatoes – These canned tomatoes contain green chilies, which give them a subtle kick. If you don’t like spicy dips, use regular tomatoes and chopped bell peppers instead.
- Shredded Cheese – This dip tastes best with shredded cheddar cheese or a pre-shredded cheese blend. The Mexican blend typically contains cheddar cheese, Monterey Jack cheese, and Queso cheese.
- Taco Seasoning – Give your dip some spicy flavor with a blend of taco seasonings. Use a pre-blended taco seasoning or create a homemade blend. Homemade taco seasoning typically contains cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper.
- Green Onions – Top the dip with a little crunch with fresh chopped green onion.
- Cilantro – This fresh herb is always a good idea for topping a spicy dip. Unless it tastes like soap to you, then skip it!
How to Make Corn Dip with Cream Cheese
Make this Corn Dip with cream cheese recipe for your next big game watch party or for a fall gathering. You won’t take any leftovers home!
Step One – In a large skillet, combine cream cheese, corn, and Rotel tomatoes with green chilis. Heat over medium-low heat until the cream cheese melts completely. Stir continuously so the cheese doesn’t burn and all of the vegetables are evenly coated.
Step Two – After the cream cheese melts, add the taco seasoning and stir to evenly combine it into the cream cheese mixture.
Step Three – Then, add the shredded cheese. Stir continuously so the cheese melts evenly into the corn dip.
Step Four – Stir in freshly chopped cilantro and green onion. Save some of the fresh herbs to top the dip before serving.
Step Five – Transfer the hot corn dip with cream cheese to a serving bowl, or serve it right from the skillet, especially if you use cast iron. Sprinkle the remaining fresh cilantro and green onions over the top! *For extra spice, add a few fresh jalapeños on top as well.*
Serve this hot Mexican Corn Dip with tortilla chips or Fritos corn chips.
Enjoy an Avocado Margarita or Blackberry Bourbon Smash with this cheesy corn dip.
Make It In the Crock Pot!
If you want to skip turning on the oven, make this Corn Dip with Cream Cheese in the crock pot instead! Follow the directions above, but combine the ingredients directly in the crock pot. Instead of heating the dip on the stove, heat it in the crock pot on low for 1 – 2 hours. Stir the dip every 30 minutes to ensure the cheese melts evenly. Serve the dip directly in the crock pot on warm to ensure every bite is hot and delicious!
How to Store This Dip
This dip is best served hot, so I recommend serving it immediately. If you’re pressed for time and need to make it in advance you can. Just keep in mind the flavors may change when reheated.
Store leftover Cream Cheese Corn Dip in the refrigerator in an airtight container for 2-3 days. Leftovers don’t typically keep for longer than 2-3 days.
Reheat in a microwave-safe bowl for 2 minutes, or until the dip is heated through. For the best flavor, reheat the dip in a baking dish in the oven at 350 degrees for 10 minutes.
This is sure to be your new favorite dip for tailgating! It has the perfect kick without being overly spicy and a touch of sweetness from the corn. Your guests won’t be able to get enough!
More Hot Dips to Try If You Love This One
Corn Dip with Cream Cheese
Equipment
- large skillet
Ingredients
- 15 oz sweet golden corn
- 15 oz sweet white corn
- 8 oz cream cheese
- 10 oz Rotel tomatoes
- 2 tbsp taco seasoning
- 2 cups shredded cheese
- 1/4 cup green onions chopped (set aside some for garnish)
- 1/8 cup cilantro chopped (set aside some for garnish)
Instructions
- Combine cream cheese, corn, and Rotel tomatoes in a large skillet. Heat over medium-low heat until the cream cheese melts completely. Stir continuously.
- Add taco seasoning and stir it into the cream cheese mixture evenly.
- Add shredded cheese. Stir continuously so the cheese melts evenly.
- Stir in green onions and cilantro.
- Garnish with green onions and cilantro. Serve hot with tortilla chips.
