This Corn and Cream Cheese Dip Recipe is a creamy corn dip and could be called a cheesy corn dip because it is cheesy and creamy and a delicious dip!
This Mexican Corn Dip Recipe is spicy with RoTel diced tomatoes and green chilies.
Why You’ll Love This Mexican Corn Dip
- Easy – This easy recipe uses simple ingredients that you likely have on hand in your fridge or pantry.
- Tasty – This creamy, cheesy corn dip is a little spicy yet tasty and goes perfectly with chips.
- Texture – This corn taco dip is creamy with corn kernels in it.
- Party Perfect – This delicious appetizer is truly a great appetizer. Perfect for game days because it’s such an easy appetizer.
What You’ll Need
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Sour Cream – You can use either regular sour cream or light sour cream.
- Cream Cheese – You’ll need softened cream cheese.
- Fire-Roasted Corn – I used canned corn, specifically, a can of fire-roasted corn, or if you are lucky enough to have fresh corn, roast some corn on the cob on the grill, remove the corn kernels, and use that corn. You could use sweet corn if you don’t want roasted corn.
- Diced Tomatoes and Chilies – Use a can of Rotel tomatoes or a similar can of diced tomatoes and chilies.
- Cheddar Cheese – I prefer shredded sharp cheddar cheese for this corn dip. However, you could use other shredded cheese, like Monterey Jack Cheese or Pepper Jack.
- Taco Seasoning – If you don’t have this, you can make your own DIY Taco Seasoning or use Chili Powder instead.
- Smoked Paprika
- Salt & Pepper
- Chopped Cilantro – or Chopped Green Onions – Use chopped fresh cilantro, chopped green onions, or chopped red peppers as a garnish.
How To Make Corn and Cream Cheese Dip
Add the sour cream, cream cheese, corn, rotel, cheddar, taco seasoning, salt, pepper, and paprika to a large bowl.
Mix well with an electric hand mixer.
If you are going to serve immediately, add the cilantro and mix to combine.
If you are making this dish ahead of time, cover it with plastic wrap until ready to serve. Add the cilantro and mix it well before serving with your favorite tortilla chips.
Cover with plastic wrap until ready to serve if you are making ahead. Add the cilantro and mix it well before serving with your favorite tortilla chips.
Recipe Tips
- If you don’t like spicy, I suggest using a mild seasoning packet and mild Rotel.
- If you want an extra kick, use a hot seasoning packet or add some cayenne, your favorite hot sauce, or chipotle powder. You could even dice up your favorite hot peppers and add them in.
- Pepperjack, White Cheddar, Monterey Jack, or Colby Jack would all be good in place of the Cheddar for this cheesy dip.
- Place any leftover dip in an airtight container and keep in the fridge for up to 3 days,
- I do not suggest freezing.
- For the best results, use an electric mixer to ensure everything is well combined.
What To Serve With Corn And Cream Cheese Dip
- Corn Chips
- Sweet Potato Chips
- Vegetable Chips
- Green Chilies
- Fresh jalapeños
- Celery Sticks
- Baby Carrots or Carrot Sticks
FAQs
Place the dip in an airtight container and store in the fridge for up to 3 days.
I do not recommend freezing this dip.
More Cheese Dip Recipes
More Corn Recipes
- Creamed Corn
- Frito Cracked Corn Salad
- Elote – Mexican Grilled Street Corn
- Corn and Black Bean Salad
- Maque Choux
- Instant Pot Corn Chowder
- Instant Pot Corn On The Cob
If you made this Creamy Corn Dip Recipe and loved it, please leave a comment and 5 star rating.
Recipe
Corn And Cream Cheese Taco Dip
Ingredients
- 16 ounces sour cream
- 8 ounces cream cheese softened
- 14.75 ounce can fire-roasted corn drained
- 10 ounce can rotel drained
- 8 ounces shredded cheddar cheese
- 1 ounce taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh chopped cilantro
Instructions
- Add the sour cream, cream cheese, corn, rotel, cheddar, taco seasoning, salt, pepper, and paprika to a large bowl.
- Mix will with an electric hand mixer.
- If you are going to serve immediately, add the cilantro and mix to combine.
- If you are making ahead, cover with plastic wrap until ready to serve. Add the cilantro and mix it in well right before serving with your favorite tortilla chips.
Notes
- If you don’t like spicy, I suggest using a mild seasoning packet and mild Rotel.
- If you want an extra kick, use a hot seasoning packet or add some cayenne, your favorite hot sauce, or chipotle powder. You could even dice up your favorite hot peppers and add them in.
- Pepperjack, White Cheddar, Monterey Jack, or Colby Jack would all be good in place of the Cheddar for this cheesy dip.
- Place any leftover dip in an airtight container and keep in the fridge for up to 3 days,
- I do not suggest freezing.
- For the best results, use an electric mixer to ensure everything is well combined.
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