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Easy Baked Cream Cheese Corn Dip

Close-up of hot, bubbly corn dip with cream cheese baked to a golden brown in a cast iron skillet.
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Make this simple, hot cream cheese corn dip for your next gathering. It combines sweet corn with a cheesy base and mild spice for a crowd-pleasing appetizer.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) package frozen sweet corn, thawed
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon taco seasoning
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish or a small oven-safe skillet.
  2. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the drained Rotel, drained whole kernel corn, thawed frozen corn, Monterey Jack cheese, cheddar cheese, and taco seasoning. Mix everything until it is well combined.
  4. Spread the mixture evenly into your prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is heated through and the edges are lightly golden.
  6. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

  • To keep this easy party dip hot on a buffet, transfer it to a small slow cooker set to the ‘Keep Warm’ setting after baking.
  • For a different flavor, substitute the taco seasoning with 1 teaspoon of chili powder and 1/2 teaspoon of cumin.
  • Serve immediately with tortilla chips, sturdy crackers, or vegetable sticks for dipping.

Nutrition

Find it online: https://epicureempire.com/corn-dip-with-cream-cheese-easy-party/