Cream cheese corn dip is a super simple, but incredibly addictive appetizer that is perfect for parties and game days! It’s ready in less than 20 minutes and made with simple ingredients. 

With the big game coming up, I decided what better way to prep than cook up a new appetizer! While some watch the actual game, like others I enjoy the food spread and seeing the newest commercials. 

Even though I am a chef and can make some pretty fancy dishes, I would much rather keep it simple, especially if I’m hosting a gameday. So this cheesy corn dip is perfect for the occasion. 

I think I’m also going to make air fryer chicken wings too (straight from frozen, because that’s simple enough, right?) along with buffalo cauliflower bites. 

Ingredients Needed 

• extra-virgin olive oil – to saute the veggies
• frozen corn kernels – thaw completely before using. 
• Onion – white or yellow onion would be best, but if you like the boldness or red onions you can try that. 
• bell pepper – feel free to mix and match the colors for a more vibrant dish. 
• Jalapeno – remove the seeds first. 
• Salt and ground black pepper
• Cream cheese – dice it into cubes so it melts faster. 
• Milk – any cow’s milk can be used. 
• Scallions

How to Make Cream Cheese Corn Dip 

Heat the oil in a large skillet over medium-high heat. Add the peppers, onion, thawed corn and saute until tender. 

Reduce the heat to medium and stir in the milk and cream cheese. Add more milk if needed so it reaches your desired consistency. 

Remove the dip from the heat and mix in the scallions. 

What to Serve With 

Warm and cheesy corn dip goes great with store-bought chips and crackers. You could also make your own tortilla chips in the air fryer or from scratch baked low carb chips. It’s also delicious with raw veggies and pretzels. 

Slow Cooker Instructions 

Saute the veggies. Then add everything to the crockpot and cook on low for 1-2 hours. Stir occasionally. 

If you want to skip the sauteeing process you can, however, the veggies may be a little more crunchy when it’s time to serve the dip. 

Variations 

• Canned corn – any variety of canned corn can be used in the place of the frozen corn. 
• Omit the milk – some like to use sour cream and/or Greek yogurt. 
• Toppings – for those who like spicy, garnish with additional chopped jalapenos or top with crispy bacon. 
• Cheesier – add cheddar or Monterey jack at the end then broil it for a couple of minutes until the cheese is golden and gooey. 

How to Store and Reheat 

Keep the leftover cream cheese corn dip in an airtight container or cover the dish with plastic wrap and refrigerate for up to 5 days. 

Reheat in the microwave or cover the dish with aluminum foil and bake at 300 degrees until warm. The foil will keep the top from getting too brown. 

More Delicious Appetizers and Spreads: 

• Healthy Spinach Artichoke Dip
• Whipped Ricotta Crostini
• Buffalo Turkey Meatballs
• Spicy Olives
• Air Fryer Pizza Rolls

Easy Cream Cheese Corn Dip

Cream cheese corn dip is a super simple, but incredibly addictive appetizer that is perfect for parties and game days! It’s ready in less than 20 minutes and made with simple ingredients.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 5

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups frozen corn kernels thawed
• 1 small onion diced
• ½ bell pepper diced
• 1 jalapeno seeded and diced small
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 4 ounces cream cheese cut into cubes
• 2-3 tablespoons cow’s milk
• 2 scallions sliced

Instructions

• In a large skillet over medium high heat, add oil. Add corn, onion, pepper, jalapeno, salt, and pepper and saute for 4 minutes, till tender.
• Lower heat to medium. Add cream cheese and milk and mix until well combined. Add more milk if necessary until reach desired consistency.
• Turn off heat, mix in scallions, and serve with cut up vegetables and tortilla chips.

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