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Sweet corn, crunchy veggies, and crispy bacon are baked in a cheesy creamy base with just the right amount of spicy heat.

close up of baked Creamy Baked Corn Dip

Holly’s Recipe Highlights

  • Flavor: Mexico street corn flavors meet creamy, savory cheese and smoky bacon in this zesty dip! 
  • Skill Level: This recipe is beginner-friendly and requires minimal dishes! Mix, bake, and serve from a single baking dish.
  • Budget Tip: Mix in some black beans or stir in leftover chicken in Step 3 to stretch the recipe.
  • Serving Suggestions: Serve with an assortment of veggies like celery, zucchini rounds, and bell pepper scoops. Or try some homemade crostini, tortilla chips, Fritos corn chips, and bagel chips for crunchy dipping!
sour cream , corn , pepper , chilies , bacon , cheese , cream cheese , cilantro and seasonings with labels to make Creamy Baked Corn Dip

Ingredient Tips for Corn Dip

  • Corn: This recipe works with fresh from the cob, frozen (and thawed), or canned (and drained) corn.
  • Dairy: Sour cream, cream cheese, and loads of melty cheddar are the flavor trifecta in this dip! Greek yogurt can be used instead of sour cream for fewer calories and a little extra protein.
  • Add-Ins: Crumbled bacon adds crunch and some smoky flavor, but you can use diced ham or even leftover ground beef.
  • Variations: Add a pop of color with some sliced green onions, black olives, green chilis, or jalapenos. Rotel tomatoes (taco seasonings and green chiles added) are an easy, pre-seasoned addition as well. Add a shot of Tabasco or homemade salsa for a spicy kick!
mixing ingredients to make sauce for Creamy Baked Corn Dip
ingredients in a bowl to make Creamy Baked Corn Dip
Creamy Baked Corn Dip in the dish before adding cheese
adding cheese to dish to make Creamy Baked Corn Dip

Holly’s Pro Tips

  • If using canned or frozen corn, be sure to fully thaw and drain well to avoid a watery dip.
  • For faster blending, start with softened cream cheese. To soften cream cheese quickly, microwave it in 15-second intervals until softened.
  • This dip is great for parties since you can make it up to 3 days ahead and serve hot or cold. If serving hot, try keeping it warm in a small slow cooker!
  • Have leftovers? Use them as a spread on a burger or in sheet pan quesadillas.
dipping a chip in Creamy Baked Corn Dip

Storing Corn Dip

Keep leftover corn dip in a covered container in the refrigerator for up to 4 days and enjoy it cold or reheat in the microwave. Corn dip can also be frozen in zippered bags for up to one month. Once thawed, add fresh sour cream to make it creamy again.

More Creamy Dips You'll Love

Did you make this Creamy Baked Corn Dip? Leave us a rating and comment below!

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close up of baked Creamy Baked Corn Dip
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Corn Dip

Creamy cheesy corn dip is a satisfying hot appetizer that is always a hit at parties and potlucks.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12 servings
Author Sara Welch

Equipment

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Ingredients  

  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • 3 cups corn kernels thawed or drained
  • ½ cup diced red bell pepper
  • 4 ounces mild diced green chilies drained, 1 can
  • ½ cup cooked and crumbled bacon
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded cheddar cheese divided
  • garnish as desired see notes

Instructions 

  • Preheat the oven to 350°F and spray the baking dish with cooking spray.
  • In a large bowl, cream together the cream cheese and sour cream.
  • Add corn kernels, red bell pepper, green chilies, bacon, cilantro, chili powder, cumin, salt, pepper and 1 cup of shredded cheese to the bowl.
  • Stir until all ingredients are thoroughly combined and spread the dip into the prepared baking pan.
  • Sprinkle the remaining ½ cup shredded cheese on top.
  • Bake for 30 minutes or until dip is bubbly and cheese is melted.
  • Garnish with additional corn, peppers, bacon and cilantro if desired.
  • Serve immediately with tortilla chips.

Notes

Optional garnishes: Corn kernels, crumbled bacon, diced red bell pepper and cilantro.
The cream cheese should be very soft so that it can be whisked together with the sour cream. You could also use a mixer if you prefer, but in this case it’s not critical that the cream cheese be completely smooth since it will melt when it goes into the oven. 
This dip is fairly mild, but if you prefer to make it spicy, use a can of diced jalapenos instead of the green chilies.
Make this corn dip ahead of time for game day or get-togethers. You can store the uncooked dip in the fridge for up to 24 hours before baking.
Refrigerate leftovers in an airtight container up to days. Freezing is possible, but the dip will  be watery and grainy when it thaws.
5 from 19 votes

Nutrition Information

Calories: 164 | Carbohydrates: 8g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 420mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food
Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

creamy and cheesy Creamy Baked Corn Dip with writing
rich and hearty Creamy Baked Corn Dip with writing
Creamy Baked Corn Dip in a dish and close up with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 19 votes (19 ratings without comment)

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Comments

    1. Yes this can be frozen Bryan. Portions can be frozen in zippered bags but will need fresh sour cream or cream cheese to make it thick and creamy. Enjoy!

      Reply