Cheesy Baked Corn Dip

published Jan 10, 2022
Corn Dip Recipe

Warm, creamy, cheesy, and 100% ready to be dipped, this irresistible baked corn dip won’t last long out of the oven.

Serves8 to 10

Makesabout 4 cups

Prep30 minutes

Cook30 minutes

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Corn dip is a spin on classic baked dips that uses a cream cheese, mayonnaise, and sour cream base to create a creamy and cheesy concoction. The other flavors accent and build upon the base, here green chile, garlic, scallion, lime, and cheddar cheese
Credit: Laura Rege

Warm, creamy, cheesy, and 100% ready to be dipped into, this corn dip won’t last long out of the oven. It has all the elements of a perfect baked dip, plus pops of sweetness from corn kernels and a little kick from green chiles. Bonus: You can prepare it in advance and bake it right before serving it warm with chips, vegetables, and just about anything your heart desires.

Charring the corn wakes up the frozen ingredient, lending a touch of caramelized sweetness and smokiness to the kernels. However, it’s an extra step that can be skipped if you use thawed (from frozen) and drained corn in its place. (The scallion whites and light parts can be added in uncooked, too.) Another alternative: charred frozen corn. Several companies have started making this product and it can often be found at Trader Joe’s or Whole Foods.

Even better, don’t miss the opportunity to use fresh corn kernels when the summer vegetable is in season. You’ll need about four ears of corn to make this recipe. 

What Is Corn Dip Made of?

Corn dip, like many other popular baked dips, uses the trio of cream cheese, mayonnaise, and sour cream to make it impossibly creamy. The other flavors — green chile, garlic, scallion, lime and cheddar cheese — build upon and complement the creamy base.

How Long Does Corn Dip Last in the Fridge?

Corn dip lasts up to five days in an airtight container.

Credit: Laura Rege

How to Serve Corn Dip 

Serve corn dip like any dip — with your favorite dippers like crackers, chips, or vegetables. Keep it simple by selecting one, or make a board of it with a few different options.

Corn Dip Recipe

Warm, creamy, cheesy, and 100% ready to be dipped, this irresistible baked corn dip won’t last long out of the oven.

Prep time 30 minutes

Cook time 30 minutes

Makes about 4 cups

Serves 8 to 10

Nutritional Info


  • 8 ounces

    cream cheese

  • 3

    large scallions

  • 1

    medium lime

  • 1 (4-ounce) can

    diced green chilies

  • 1/4 cup


  • 1/4 cup

    sour cream

  • 1 teaspoon

    hot sauce

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    kosher salt

  • 3 1/2 cups

    shredded cheddar cheese, divided

  • Freshly ground black pepper

  • 1 tablespoon

    olive oil

  • 16 ounces

    frozen corn kernels (3 cups, do not thaw)

  • Corn chips, for dipping


  1. Place 8 ounces cream cheese in a large bowl and let sit at room temperature until softened, about 30 minutes. Meanwhile, thinly slice 3 large scallions, keeping the dark green parts separate from the white and light green parts. Juice 1 medium lime until you have 1 tablespoon juice. Drain 1 (4-ounce) can diced green chilies. Arrange a rack in the middle of the oven and heat the oven to 375°F.

  2. Add the lime juice, chilies, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon hot sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt to the cream cheese and whisk until combined. Reserve 1 tablespoon of the sliced dark green scallions, then add the remaining dark green scallions to the bowl. Add 1 1/2 cups of the shredded cheddar cheese and stir until well-combined. Taste and season with more kosher salt and freshly ground black pepper as needed, remembering to factor in the saltiness of your corn chips or dippers.

  3. Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the sliced light green and white scallions and 16 ounces frozen corn kernels. Cook, stirring a few times, until corn is lightly charred, 5 to 7 minutes. Transfer into the cream cheese mixture and stir to combine. Scrape corn mixture into a small baking dish or cast iron skillet and spread into an even layer. Sprinkle with the remaining 2 cups shredded cheddar cheese.

  4. Bake until bubbly, about 20 minutes. For a golden-brown top, turn on the broiler and broil on high until the cheese on top is light golden-brown, about 2 minutes more. Garnish with the reserved sliced dark green scallions and serve with corn chips for dipping.

Recipe Notes

Substitutions: Frozen corn can be substituted with fresh kernels or fire-roasted frozen corn.

Make ahead: The dip can be prepared ahead and refrigerated, covered, in the baking dish for up to 3 days. Bake, uncovered, according to recipe instructions, adding more baking time as needed.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.