This sweet corn and cream cheese dip is sweet, savory, and totally crave-worthy. It’s secretly a bit healthier thanks to my sneaky corn trick and perfect served cold or hot with melty cheese.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Dips & Sauces
Okay, I’ve now made this dip a few times, and every time, it disappears fast. I’ve tested it on friends and neighbors, and it’s always a hit.
It’s got the cozy comfort of a traditional corn and cream cheese dip but with a little twist — I blend some of the corn into a creamy base, so it’s lighter but still rich and luscious. It’s sweet and savory, with little pops of umami and a hint of heat (nothing crazy).
You can serve it cold, which is my usual go-to, or bake it with more cheese for that bubbly golden-top moment. Honestly, it’s just one of those “grab a spoon and hope no one notices” kinda dips. You’ll want this for game day, BBQs, or honestly… just Tuesday.
Oh, and if you’re watching macros, it’s got protein from the cheese and yogurt, a bit of fiber from the corn, and is lower in fat than your usual cheesy dips.
What You’ll Need
Here is what you’ll need for this corn and cream cheese dip recipe. Find the full measurements in the recipe card below.
- Corn kernels – Fresh, frozen, or canned. I used frozen because let’s be real, it’s always in my freezer. Blending some into the base makes it extra creamy without relying on just cream cheese.
- Dairy creaminess – Light yogurt for tang, cream cheese for that signature richness, and Cheddar for extra flavor. You could swap in sour cream or Greek yogurt if that’s what you have.
- Flavor base – Garlic, onion powder, smoked paprika, and salted butter. All the cozy, savory notes. Plus, salt, pepper, honey (yes, really!), and lime juice to finish (optional but delish).
- Veggies for crunch and color – Jalapeño (optional but great), red bell pepper (capsicum), and green onion (or chives).
- Toppings – More green onion, cilantro, lime squeeze, sliced jalapeños if you’re feeling fancy.
How To Make Corn & Cream Cheese Dip
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make a sweet corn dip with cream cheese.
- Blend 1 heaping cup of corn with yogurt until creamy (but not baby food smooth).
- Sauté garlic, diced jalapeño, and bell peppers in butter for 1–2 minutes.
- Add remaining corn, paprika, salt, and onion powder. Cook until it smells amazing (which it will).
- In a big bowl, mix cream cheese, Cheddar, honey, and green onion. Stir in warm corn mixture, which will melt the cheese ever so slightly.
- Add the blended corn mix. Stir until glorious.
- Serve cold OR…
- Baked version: top with extra cheese, bake at 375°F (190°C) for 15 minutes until bubbly.
- Garnish and serve with chips, crackers, veggie sticks, or just a spoon.
Watch The Video
Recipe Tips
- Want more umami? Add a dash of Worcestershire or fish sauce — sounds weird, works so well.
- For smoky goodness, stir through some crispy bacon or cooked chorizo.
- If you’re making it warm, top with extra cheese (duh).
- Like it spicy? Add more jalapeño or a pinch of cayenne.
- Want a more indulgent version? Swap yogurt for sour cream or mayo. I see you.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat gently in the microwave or oven if you served it warm the first time.
- Make-ahead tips: You can prep everything a day ahead — even mix it all together — and just refrigerate until ready to serve. If baking, just keep it covered and bake before serving.
Serving Suggestions
Serve this with tortilla chips, crackers, crostini, veggie sticks — whatever you’ve got. It’s also incredible on toast, inside a sandwich, or stirred into pasta (yes, really) for a cheesy corn casserole moment.
👩🍳 You might also like these corn recipes: Elote pasta salad, mini corn fritters, corn and quinoa salad, Mexican salad, pea and corn fritters, and corn and kale fritters. If you like this dip, you might want to check out these Thanksgiving corn recipes, Mexican appetizers, dill pickle dip with cream cheese, buffalo chicken dip with cottage cheese, my smoked salmon dip, and this cream cheese and chive dip.
💬 If you’ve tried this corn & cream cheese dip or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
- 2 ½ cups corn kernels fresh, frozen, or canned — I used thawed frozen corn
- ½ cup light yogurt
- 1 block cream cheese softened, 8 oz / 225 grams
- 1 cup shredded Cheddar cheese about 75 grams, tightly packed
- 1 tablespoon salted butter
- 2 garlic cloves minced
- 1 teaspoon onion powder
- 1 jalapeño finely diced, optional but recommended
- ½ red bell pepper finely diced
- 1 green onion thinly sliced (plus more for topping)
- ½ teaspoon smoked paprika
- ½ teaspoon salt plus more to taste — I added another ¼ teaspoon
- ¼ teaspoon black pepper
- 1 teaspoon honey
- Squeeze of fresh lime juice optional
- Chopped cilantro and green onions for garnish
Instructions
- Blend 1 heaping cup of corn with the yogurt until creamy but still slightly textured — don’t go full smoothie.
- In a skillet, melt the butter over medium heat. Add garlic and sauté for 30 seconds. Add jalapeño and red bell pepper, cook for 1–2 minutes.
- Stir in the remaining whole corn, smoked paprika, onion powder, salt, and pepper. Cook for 2–3 minutes until fragrant.
- In a large bowl, combine softened cream cheese, Cheddar, green onion, and honey. Mix in the warm corn mixture so the cheese starts to melt.
- Stir in the blended corn and yogurt mix. It should look creamy, cheesy, and slightly golden.
- Transfer to a bowl, top with cilantro, green onions, and sliced jalapeños. Add a squeeze of lime if you like.
- Optional baked version: Spread in a baking dish, sprinkle with more cheese, and bake at 375°F (190°C) for 15 minutes until hot and bubbly.
Notes
- Can I use canned corn? Absolutely. Just drain it well first.
- Is this spicy? Not really — the jalapeño adds a kick, but it’s mild. You can skip it or add more depending on your heat preference.
- Can I make it dairy-free? You could try dairy-free yogurt and cream cheese — just make sure they’re thick and creamy. Flavor will be different, but still tasty.
- Can I freeze it? I wouldn’t recommend freezing the cold version — the texture can get weird. If you bake it first, you can freeze leftovers, then reheat in the oven.
- Is it better hot or cold? Honestly? Both are delish. Cold is my fave for convenience, hot is dreamy for parties or cozy nights in.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat gently in the microwave or oven if you served it warm the first time.
- Make-ahead tips: You can prep everything a day ahead — even mix it all together — and just refrigerate until ready to serve. If baking, just keep it covered and bake before serving.
Best healthy dip I’ve made, amazing for a party!
This dip is such a delicious snack. I happened to have all the ingredients handy when I was looking for something higher protein to make and this recipe delivered. The pepper sauté really gives it a pop. I had it hot which was good, but preferred the leftovers cold.