5-Ingredient Corn Dip with Cream Cheese
This corn dip with cream cheese is the one I bring to every potluck and never bring home leftovers. It’s creamy, a little spicy, and comes together in about 10 minutes with just five ingredients, no cooking, no fuss.
The cream cheese gives it that rich, scoopable base, while the corn and sharp cheddar add sweetness and bite. Scoop it up with tortilla chips and watch it disappear.
Why This Corn Dip Always Disappears
It’s the kind of dip that tastes like you put in way more effort than you did. The cream cheese makes it unbelievably creamy without any mayo, so it holds up on a chip without turning into a drippy mess.
The sweet corn against the salty cheddar and the mild heat from the green chiles just hits every note. Plus, you can make it hours ahead and it only gets better.
Ingredients
- 8 oz cream cheese, softened: let it sit at room temp until it stirs smoothly, no lumps.
- 1 (15 oz) can whole kernel corn, drained: well-drained so the dip isn’t watery; fresh off-the-cob kernels work too.
- 1 (10 oz) can diced tomatoes with green chiles, drained: use mild or hot based on the kick you want.
- 1 cup shredded sharp cheddar cheese: shredding your own block melts into the cream cheese best, but pre-shredded is fine.
- 2 scallions, sliced: use both the white and green parts.
- Salt and pepper: just a pinch to pull everything together.
Variations / Substitutions
- Make it spicy: swap in hot diced tomatoes with green chiles or fold in a finely chopped jalapeño.
- Add protein: stir in ½ cup cooked, crumbled bacon or diced ham for a smoky, meaty dip.
- Dairy-free: use a plant-based cream cheese and a dairy-free cheddar shred; the texture stays surprisingly close.
- Fresh corn: when it’s in season, use 2 cups raw fresh kernels for a sweeter, crunchier bite.
If you love this one, try our Jalapeño Popper Dip next time.
How to Make 5-Ingredient Corn Dip with Cream Cheese
Step 1: Mix the Creamy Base
In a large bowl, beat the 8 oz softened cream cheese with a spatula or electric mixer until no lumps remain, about 1 minute. Starting with a smooth base means every bite is even and velvety.
Step 2: Fold in the Mix-Ins
Fold in the drained corn, drained tomatoes with green chiles, 1 cup shredded cheddar, and most of the sliced scallions (save a pinch of the green tops for later). Stir gently for about 1 minute, just until everything is evenly coated. Taste and season with a pinch of salt and pepper.
Step 3: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld, or up to overnight. Right before serving, scatter the reserved scallions on top. Set out a pile of sturdy tortilla chips and let people dig in.
How to Get the Creamiest Dip
- Let the cream cheese fully soften before mixing. Cold cream cheese stays stubbornly lumpy no matter how long you beat it.
- Drain the canned corn and tomatoes really well. Press them gently with a paper towel if you see extra moisture; a watery dip ruins the texture.
- Don’t over-stir once the corn is in. You want to keep those whole kernels intact for a nice pop in every scoop.
- Swap the cheddar for pepper jack if you want more heat without changing anything else.
Scale the recipe up or down for a crowd:
| Batch | Cream Cheese | Corn (15 oz cans) | Tomatoes with Chiles (10 oz cans) | Cheddar |
|---|---|---|---|---|
| Small (serves 4) | 4 oz | ½ can (about ¾ cup) | ½ can (about ½ cup) | ½ cup |
| Regular (serves 8) | 8 oz | 1 can | 1 can | 1 cup |
| Party (serves 16) | 16 oz | 2 cans | 2 cans | 2 cups |
Keeping Leftover Dip Fresh
- Refrigerate: store in an airtight container for up to 4 days. The flavors deepen as it sits, so it’s fantastic cold straight from the fridge.
- Serve cold: this dip is meant to be chilled, no reheating needed.
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, just thaw it completely and pat it dry. Excess moisture is the only thing that can throw off the texture.
Can I make this without cream cheese?
You can substitute an equal amount of sour cream or full-fat Greek yogurt, but the dip will be thinner. Adding a couple tablespoons of mayo helps it hold together on a chip.
How long can this sit out at a party?
It’s safe at room temperature for up to 2 hours. If it’s a hot day, nest the bowl in a larger bowl of ice to keep it cool.
Can I bake this dip?
Absolutely. Spread it in a small baking dish, top with a little extra cheddar, and bake at 350°F for 20 minutes until bubbly. Let it cool for 5 minutes before digging in so it sets up slightly.
5-Ingredient Corn Dip with Cream Cheese Recipe
Ingredients
Method
- In a large bowl, beat the cream cheese with a spatula or mixer until completely smooth, about 1 minute.
- Fold in the corn, tomatoes with chiles, cheddar, and most of the scallions. Stir gently for about 1 minute until evenly combined, then season with salt and pepper.
- Cover and refrigerate for at least 30 minutes. Top with reserved scallions and serve cold with sturdy tortilla chips.
