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The Ultimate Crowd-Pleaser Creamy Baked Corn Dip

A spoonful of hot, cheesy, creamy corn dip being lifted from a baking dish, showing cheese pulls.
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Make this warm, cheesy corn dip for your next gathering. It is easy to prepare and always disappears quickly at parties and game days.

Ingredients

Scale
  • 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 (15 ounce) can cream-style corn, undrained
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped green onions, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in the drained Rotel, whole kernel corn, cream-style corn, Monterey Jack cheese, cheddar cheese, Parmesan cheese, half of the green onions, chili powder, cumin, and garlic powder. Mix until all ingredients are well combined.
  4. Spread the corn dip mixture evenly into the prepared baking dish.
  5. Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
  6. Sprinkle the remaining green onions over the top before serving.
  7. Serve this hot corn dip immediately with tortilla chips, crackers, or sturdy vegetables for dipping.

Notes

  • For a spicy kick, add one finely diced jalapeno pepper along with the Rotel.
  • You can assemble this dip ahead of time and keep it covered in the refrigerator for up to 24 hours. Add about 5 to 10 minutes to the baking time if baking straight from the fridge.
  • This dip is fantastic made in a slow cooker on low for 2 hours, stirring occasionally.

Nutrition

Find it online: https://hungryhearld.com/creamy-baked-corn-dip-ultimate-crowd-pleaser/