Print

The Ultimate Easy & Creamy Baked Corn Dip (Party Perfect)

Close-up of a baked corn dip with a thick, bubbly, melted cheddar cheese topping, ready to serve.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy, cheesy corn dip uses simple ingredients and bakes up bubbly and golden, making it the perfect crowd-pleaser for game days, potlucks, or any gathering. It is the best corn dip recipe for serving with tortilla chips.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (15 ounce) can sweet corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked, crumbled bacon (optional, for Crack Corn Dip variation)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Tortilla chips or crackers, for serving

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or similar oven-safe serving dish.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until the base is smooth and fully incorporated.
  3. Stir in the drained sweet corn, drained Rotel, 1 cup of cheddar cheese, Parmesan cheese, chili powder, and garlic powder. If you are making the Crack Corn Dip variation, mix in the crumbled bacon now.
  4. Season the mixture with salt and pepper to your preference. Mix everything well to distribute the ingredients evenly.
  5. Spread the corn dip mixture into the prepared baking dish. Sprinkle an additional layer of cheddar cheese over the top.
  6. Bake for 20 to 25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly.
  7. Let the dip cool for 5 minutes before serving warm with your favorite dip for tortilla chips.

Notes

  • For a Mexican Street Corn Dip flavor, add 1 teaspoon of smoked paprika and a squeeze of fresh lime juice to the mixture before baking.
  • If you prefer a Crockpot Corn Dip, combine all ingredients (except the topping cheese) in a small slow cooker. Cook on low for 2-3 hours or on high for 1 hour until hot and bubbly. Top with cheese and let it melt before serving.
  • This dip can be prepared ahead of time. Cover the unbaked dip and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://bringdish.com/easy-creamy-baked-corn-dip-party-perfect/