Corn and Cream Cheese Dip In A Skillet
A crowd pleaser, this Corn and Cream Cheese Dip in a Skillet bakes up hot and bubbly. Creamy and comforting, full of melty cheese, just like my Loaded Fries, they make the perfect game-day appetizer with minimal effort.
What is Corn and Cream Cheese Dip
Like the name implies, it is a hot party-style cream cheese corn dip baked in a small skillet until the edges are golden and bubbling, rich and creamy center. Sweet corn, green chilies, and green onions are folded into a taco seasoned cream cheese base and Monterery Jack cheese melts thoughout creating an irresistable cheese pull.
Why You’ll Love This Recipe
- Cooked and served in a skillet: Keeps the dip hotter for a longer period of time, perfect for a game day appetizer.
- Make-ahead friendly: Make this easy cream cheese corn dip the day before and bake it when guests arrive.
- Uses pantry staples: but allows you to customize with in season fresh corn.
- Crowd pleasing: Rich and satisfying, serve this creamy corn dip with tortilla chips, crackers, or cut up veggies.
Table of Contents
Can Corn and Cream Cheeese Dip Be Made Ahead of Time?
Yes. Prepare the dip and keep it in an air-tight container in the refrigerator 24 to 48 hours in advance. Then place it in the skillet and bake before serving, this takes the stress off when entertaining.
Ingredients For Making Cream Cheese Corn Dip
- Seasoning: Garlic powder and taco seasoning, make sure to get low-sodium.
- Corn Kernels: In-season fresh corn tastes best, but frozen or canned is fine.
- Sour Cream and Cream Cheese: make sure they are both full-fat (tastes better)
- Green Chilies: canned is fine.
- Monterey Jack Cheese: don’t buy pre-shredded, instead grate it yourself (you’ll get better cheese pull that way)
- Green Onions: provide depth of flavor
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
Substitutions & Variations
- You can swap the canned green chilies for 1/4 cup diced fresh jalapeno. The corn and jalapeno dip will be a lot spicier, but perfect if you want a more authentic-style Mexican cream cheese dip.
- You can make this corn dip with rotel instead of the green chilies.
- Feel free to swap Monterey Jack for another type of melty cheese, such as a Mexican cheese blend or even mozzarella cheese.
How to Make Corn Dip with Cream Cheese
1. Beat cream cheese and sour cream until smooth and fluffy.
2. Mix in taco seasoning and garlic powder until evenly seasoned.
3. Add corn, green chiles, and sliced green onions.
4. Stir until well combined.
5. Fold in shredded Monterey Jack, reserving about ¼ cup for topping.
6. Transfer to an un-oiled cast-iron skillet, sprinkle on the remaining cheese, and bake at 350°F.
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Storage and Reheating
Room Temperature: This dip can be left out and enjoyed within 3 hours. Thereafter it needs to be refrigerated since it contains dairy.
Refrigerator: Place the skillet with any leftover dip in the refrigerator (covered) and store for up to 3 days for best texture. To reheat, place the skillet in an oven set to 250°F, cover in foil and cook until warmed through.
Freezer/Freezing Instructions: I do not recommend freezing this cream cheese corn dip recipe. You will lose a lot of the creamy texture when thawed and will end up watery.
Recipe FAQs
Yes, feel free to use whatever corn is available to you. If using frozen kernels, thaw the corn beforehand (you will need 1 1/2 cups). If corn is in season, even better! You’ll want to soften the kernels before adding them to the dip. Simply fry them in some butter for about 5 minutes, let them cool completely and then add them to your dip. Depending on the size of the corn cob, you will need between 3 and 4 ears of corn for 1 1/2 cups.
The advantage of having a cream cheese dip baked in a skillet, is it will keep warm for a longer period of time. However, since the corn and cream cheese dip contains dairy, it is best eaten within a 3-hour window.
This dip is best eaten the day it is made or refrigerated and eaten within 3 days. Freezing will cause the mixture to become watery and the corn and canned chilies to get mushy once they have been thawed.
Corn and Cream Cheese Dip In A Skillet
Ingredients
- 1 cup full-fat sour cream
- 8- ounce package cream cheese softened
- 1- ounce package taco seasoning low-sodium
- ¼ teaspoon garlic powder
- 15.25- ounce can whole kernel corn drained
- 4- ounce can green chilies
- 2 green onions finely chopped
- 8 ounces shredded Monterey Jack cheese (divided)
Equipment
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, beat the sour cream and cream cheese with a handheld mixer until smooth and creamy.
- Add the taco seasoning and garlic powder and mix to combine.
- Fold in the corn, green chilies, and green onions.
- Set aside ¼ cup of the shredded cheese for the topping and fold the remaining cheese into the mixture until well combined.
- Transfer the dip to a cast-iron pan (it does not need to be greased).
- Bake for 15 minutes, then top with the remaining cheese.
- Continue baking for an additional 10 minutes, or until the dip is bubbling at the edges.
- Serve warm with toasted baguette slices.
Notes
I hope you enjoy the flavors of this Corn and Cream Cheese Dip In A Skillet. Let me know how it went. And if you’re looking for more creamy goodness, try my homemade Mayo with Avocado Oil; it’s great with these Air Fryer Sweet Potato Wedges!
I love making this appetizer in the height of corn season when I can use fresh corn on the cob.