Corn Dip with Cream Cheese is a tasty cold dip recipe made with canned corn, cream cheese, sour cream, Rotel, shredded cheese and chopped green onions.
This easy dip recipe is perfect for gameday, summer BBQS and and casual gatherings.
Why This Recipe is a Winner!
- No Cooking Required
This dip is served cold, making it quick and convenient—just mix and chill! - Perfect for Parties
It’s an ideal appetizer for potlucks, game days, BBQs, and holidays—always a crowd-pleaser. - Easy to Customize
Spice it up with jalapeños, add bacon, or swap in your favorite shredded cheese—the options are endless. - Make-Ahead Friendly
You can prep this dip the day before and store it in the fridge until serving—flavors only get better! - Pairs with Everything
Serve it with tortilla chips, crackers, pita chips, or fresh veggies—it’s versatile!
If you’re looking for a quick and easy appetizer that everyone will love, this cold corn dip is the answer.
This creamy corn dip comes together in minutes and disappears just as fast!
Prep Time:
10 minutes
Chill Time:
2 hours
Yield:
Serves 12
Ingredients You’ll Need
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayo
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 teaspoon granulated sugar
- 15.25 oz canned whole kernel sweet corn, drained
- 10 oz Rotel diced tomatoes and green chilies, drained
- 2 cups shredded Mexican cheese blend
- 1 cup chopped green onions
- 1 tablespoon grated yellow onion
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions
STEP 1:
To make this corn dip, I started by dumping some softened cream cheese, sour cream and mayo into a large mixing bowl.
I also added some salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
STEP 2:
I used an electric mixer to whip all of the ingredients together until smooth.
Then I added some canned corn and Rotel to the bowl.
STEP 3:
I stirred all of the ingredients together well.
Then I added some shredded Mexican cheese blend, chopped green onions and grated yellow onion to the bowl.
STEP 4:
I stirred well again.
STEP 5:
Then I covered the bowl and placed it in the refrigerator to chill for two hours before serving.
After two hours I scooped the dip into a serving bowl.
I served my corn dip with tortilla chips and crackers.
The combination of cream cheese and sour cream makes this dip ultra creamy and smooth.
Each bite is packed with bold flavor, a hint of heat, and a whole lot of cheesy goodness.
If you are looking for an easy cold party dip recipe, then you need to try this Corn Dip with Cream Cheese!
FREQUENTLY ASKED QUESTIONS
Can I make this corn dip ahead of time?
- Yes! This dip actually tastes even better after a few hours in the fridge, so it’s perfect for making ahead. Just store it in an airtight container and keep it chilled until you’re ready to serve.
Do I have to use canned corn?
- Not at all. You can use frozen corn (thawed) or even fresh corn off the cob. Canned corn is the quickest option, but any variety works.
Is this dip spicy?
- It has a mild kick from the Rotel, but it’s not overly spicy. If you’re serving spice-sensitive guests, you can use mild Rotel to reduce the heat. For more spice, try adding jalapeños or a dash of hot sauce.
Can I serve this dip warm?
- Yes! While it’s designed as a cold dip, you can absolutely warm it up in the microwave or oven until bubbly if you prefer a hot version.
How long does this dip last in the fridge?
- This dip will stay fresh in the fridge for 3–4 days. Just give it a quick stir before serving again.
Corn Dip with Cream Cheese
Corn Dip with Cream Cheese is a tasty cold dip recipe made with canned corn, cream cheese, sour cream, Rotel, shredded cheese and chopped green onions.
Ingredients
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayo
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 teaspoon granulated sugar
- 15.25 oz canned whole kernel sweet corn, drained
- 10 oz Rotel diced tomatoes and green chilies, drained
- 2 cups shredded Mexican cheese blend
- 1 cup chopped green onions
- 1 tablespoon grated yellow onion
Instructions
- Dump the softened cream cheese, sour cream and mayo into a large mixing bowl.
- Add the salt, pepper, garlic powder, onion powder, smoked paprika and granulated sugar to the bowl.
- Use an electric mixer to whip all of the ingredients together until smooth.
- Add the corn and Rotel to the bowl.
- Stir well.
- Add the shredded cheese, chopped green onions and grated yellow onion to the bowl.
- Stir well again.
- Cover the bowl and place it in the refrigerator for at least 2 hours before serving.
- Serve with chips and/or crackers for dipping.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 489mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 7g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!