This Baked Creamed Corn Dip is incredibly easy to make and incredibly hard to keep around for more than 30 minutes because it’s THAT good and that simple. It's a cheesy, creamy combination of flavors and corn that's baked until golden and bubbly and dig in. A great appetizer for any get together but especially game day or as part of a party spread.
A bunch of the ingredients for this baked creamed corn dip you may have on hand already (or can very easily grab at the grocery store if not!) which is part of why I love it so much! Full recipe with quantities can be found in the recipe card at the end of this post.
- Creamed corn: a simple can of creamed corn
- Corn kernels: canned corn, frozen corn, or fresh corn all work.
- Shallot: one shallot minced up to get a mild onion flavor.
- You can use red onion as a substitution if needed.
- Garlic: a few cloves minced.
- Butter: to sauté the shallot and garlic to mellow out their flavor.
- You can use olive oil as a substation if needed.
- Red pepper flakes: for a little spice – you can omit.
- Cream cheese: cream cheese is the base of the creamy texture – full fat is ideal (not lite), and at room temperature so it is easily mixable.
- Chopped green chiles: one little can of chopped green chiles is so simple but brings so much flavor. These are usually near the salsas in the grocery store.
- If you can't find them, get a fresh jalapeńo or poblano pepper, remove the white ribbing and seeds, dice it up, and sauté it with the shallot and garlic.
- Cheddar cheese: sharp or extra sharp cheddar cheese. It’s the cheesy part of the dip – half inside, half on top. It melts perfectly in with the cream cheese to make the dreamiest texture.
- You could use half cheddar cheese half monterey jack cheese or pepper jack cheese.
Step by step instructions
This cheesy creamed corn dip is so easy with minimal ingredients that really pack in so much flavor - perfect for pulling together to serve friends or family.
1. Sauté the onion and garlic. Warm a skillet over medium heat. Add the butter to melt. Once melted, add the shallot and garlic – sauté for 2-3 minutes until soft and fragrant.
2. Combine the ingredients. In a large mixing bowl, combine the sautéd shallot and garlic with the cream cheese, creamed corn, corn kernels (canned/frozen/etc), red pepper flakes, can of green chilies, half of the cheddar cheese, salt, and pepper. Mix well to combine.
3. Transfer and top with cheese. Transfer the dip mixture to a baking dish and top with the remaining half of cheddar cheese.
4. Bake. Put the dip in a preheated 425°F oven and bake for 15-20 minutes until the cheese is melted and a little golden. Serve immediately.
What to serve with creamed corn dip
The most important element of “what to serve with creamed corn dip” is what you are using to dip. My favorite is tortilla chips, but I can also get behind pita chips, toasted bread, or fresh veggies (carrots, celery, or bell peppers).
If you’re looking for other dishes to serve with hot corn dip, if you’re hosting football Sunday for example, the below are some of my favorite.
Tips and tricks
- You can make your own creamed corn if you don’t want to use canned. This recipe here is great.
- Use room temperature cream cheese – you want to make sure that the cream cheese is soft enough to mix with the other ingredients easily and well, otherwise you’ll get clumps of cream cheese.
- If you need to quickly soften the cream cheese, cut it into smaller cubes and warm it in the microwave in 30 second increments until soft enough.
- Shredding your own cheese is always preferred so there are no preservatives or other ingredients – this will help ensure it melts really seamlessly. But if we’re being honest, I’ve never had issues with pre-shredded cheese.
- This recipe doubles fantastically, so if you want to make a double batch just use a larger baking dish.
- If the melted cheese isn’t browning on the top, hit it with the broiler for a few minutes (but be careful because it can very quickly burn under the broiler).
- You can use half sour cream or greek yogurt half cream cheese if you'd like.
- If you want to use only one dish, sauté the shallot and garlic in an oven-proof skillet, then once they are cooked add the remaining ingredients (saving half the cheese for the top). Mix together in the skillet, top with the remaining cheese, and bake.
Storage and reheating
- Storage: The dip can be stored in an airtight container in the fridge for 3-4 days.
- Reheating: To reheat, warm it in the oven at 350°F for 10-15 minutes or in the microwave for a few until warmed through.
It will vary by brand, but generally corn, a liquid, spices, and some preservatives.
Sure! Crumbled sausage added in would be great, and so would crispy bacon sprinkled on top.
You can, but I wouldn’t recommend it – you want to bake it so the cheese and cream cheese melt in with each other and the corn, etc. Also if you use frozen corn I definitely wouldn’t recommend it.
Yes! Add all ingredients to the slow cooker and cook on high for 2 hours, stirring halfway through.
More dip recipes
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Creamed Corn Dip
- 1 cup corn fresh, frozen, or canned
- 14 oz can creamed corn
- 1 shallot minced (3 tbsp)
- 3 cloves garlic minced (2 tbsp)
- 1 tablespoon unsalted butter
- 8 oz cream cheese room temperature
- 4 oz can chopped green chiles
- 4 oz shredded cheddar cheese
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ tsp black pepper
- Preheat the oven to 425°F.
- Warm a skillet over medium heat. Add the butter to melt. Once melted, add the shallot and garlic – sauté for 2-3 minutes until soft and fragrant.
- In a large mixing bowl, combine the sautéd shallot and garlic with the cream cheese, creamed corn, corn kernels, red pepper flakes, can of green chilies, half of the cheddar cheese, salt, and pepper. Mix well to combine.
- Transfer the dip mixture to a baking dish and top with the remaining half of cheddar cheese.
- Put the dip in a preheated 425°F oven and bake for 15-20 minutes until the cheese is melted and a little golden. Serve immediately.