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Corn & Cream Cheese Dip Recipe

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4.2 from 5 reviews

This creamy, savory Corn & Cream Cheese Dip combines sweet corn kernels with smooth cream cheese, sharp Cheddar, and a hint of spice from jalapeños and smoked paprika. Blended corn and yogurt create a luscious texture, while sautéed peppers add a fresh, aromatic flavor. Perfect for parties or snacking, it can be served as-is or baked until bubbly for an indulgent twist.

Ingredients

Corn & Dairy

  • 2 ½ cups corn kernels (fresh, frozen, or canned — thawed if frozen)
  • 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
  • 1 teaspoon honey

Vegetables & Spices

  • 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, about another ¼ teaspoon)
  • ¼ teaspoon black pepper
  • Squeeze of fresh lime juice (optional)
  • Chopped cilantro (for garnish)
  • Sliced jalapeños (for garnish, optional)

Instructions

  1. Blend corn and yogurt: Blend 1 heaping cup of corn kernels with the light yogurt until creamy but still slightly textured—avoid over-blending into a full smoothie to maintain some corn texture.
  2. Melt butter and sauté aromatics: In a skillet over medium heat, melt the salted butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the finely diced jalapeño and red bell pepper, cooking for 1 to 2 minutes to soften and release their flavors.
  3. Cook corn with spices: Stir in the remaining whole corn kernels along with smoked paprika, onion powder, salt, and black pepper. Continue to cook for 2 to 3 minutes until the mixture is fragrant and the corn is heated through.
  4. Mix cream cheese base: In a large bowl, combine the softened cream cheese, shredded Cheddar cheese, sliced green onion, and honey. Mix well to create a creamy cheese mixture.
  5. Combine warm corn and cheese: Fold the warm sautéed corn and vegetable mixture into the cheese mixture, allowing the heat to gently melt the cheeses and combine flavors.
  6. Add blended corn and yogurt: Stir in the blended corn and yogurt mixture from step one. The dip should appear creamy, cheesy, and slightly golden in color.
  7. Transfer and garnish: Transfer the dip into a serving bowl. Garnish with chopped cilantro, additional sliced green onions, and optional sliced jalapeños. If desired, add a squeeze of fresh lime juice for brightness.
  8. Optional baked version: For a warm, bubbly variation, spread the dip evenly in a baking dish. Sprinkle extra shredded Cheddar on top and bake at 375°F (190°C) for 15 minutes until the dip is hot and bubbly.

Notes

  • Use fresh, frozen, or canned corn according to convenience; thaw frozen corn before using.
  • Adjust jalapeño quantity or omit to control the heat level.
  • Light yogurt adds creaminess with fewer calories compared to sour cream or heavy cream.
  • The dip can be served cold or warm; baking enhances flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Garnishes like cilantro and lime add fresh, bright notes to balance richness.

Find it online: https://marthatasty.com/corn-and-cream-cheese-dip-recipe/