Corn Dip With Cream Cheese Recipe
Corn dip with cream cheese is a rich, creamy, and flavorful appetizer that combines the natural sweetness of fresh corn with the tangy smoothness of cream cheese. Perfect for parties or a casual snack, it offers a delightful mix of textures and a hint of spice that makes every bite irresistible.
Ingredients
- 2 cups fresh sweet corn kernels (or thawed frozen corn, well-drained)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or a cheese blend of your choice)
- 1/2 cup sour cream (or Greek yogurt for a healthier twist)
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 small jalapeño, seeds removed and finely chopped (adjust according to taste)
- 1 garlic clove, minced
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Juice of one lime
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Optional: 1/2 cup diced smoked turkey for extra flavor
Instructions
- Preheat your oven to 375°F (190°C). Alternatively, use a large skillet on medium heat if you prefer cooking on the stovetop.
- In a large mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), and shredded cheddar cheese. Stir until you achieve a smooth blend.
- Next, add the fresh corn kernels, diced red and green bell peppers, chopped jalapeño, minced garlic, green onions, and cilantro. Mix thoroughly.
- Then, sprinkle in the cumin, chili powder, salt, and pepper. Pour in the lime juice and stir until all ingredients are evenly distributed.
- If using, gently fold in the diced smoked turkey to enhance the flavor without overpowering the dip.
- Transfer the mixture into an oven-safe baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 20 to 25 minutes, or until the dip is hot and bubbly. If you opt for the stovetop method, let it simmer gently for 15 to 20 minutes.
- Finally, remove the dish from the oven or skillet and allow it to cool slightly before serving. Enjoy warm with tortilla chips, crackers, or fresh vegetable sticks.
Notes
- For an even smoother texture, try blending a portion of the dip in a food processor and then mix it back into the rest.
- Greek yogurt can replace sour cream for a lower-fat option that still provides creaminess.
- Adjust the spice level by adding more or fewer jalapeños to suit your taste.
- This dip can be made a day ahead; store it in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the dip in an oven-safe dish and warm at 350°F for about 10 minutes until it’s heated through.
- Garnish with extra cilantro or a squeeze of fresh lime juice before serving to boost the flavor even more.