Ingredients needed
Corn. I used frozen and thawed corn kernels but drained canned corn or fresh corn will also work. Simply slice the kernels off the cob. Cream cheese. I don’t use sour cream or mayo in my corn dip recipe. Mayonnaise has a tendency to split once heated which will make this recipe unnecessarily greasy. You can had half cup sour cream if you want this recipe creamier. Mozzarella cheese. Cheddar cheese. Use a good quality mature or sharp cheddar. Pepper Jack is also a good option. Parmesan cheese. Fresh garlic. Garlic powder can be substituted. Chilli flakes. I like adding chilli flakes for a little kick but chilli powder can also be used. Jalapeños. Canned green chiles can also be used. Fresh chives. Green onions can be substituted. Dried oregano. Salt and black pepper. Optional extras: Black beans, sautéed bell peppers and onion, bacon,
How to make corn dip
Can I make this ahead?
The dip mixture can be made up to two days in advance and kept covered in the fridge before baking. Leftover hot corn dip can be kept in the fridge in an airtight container and reheated in a hot oven until melted before serving.
Dip Recipes
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Corn recipes
