Baked Creamy Corn Dip
A cheesy, creamy corn dip baked until bubbly and golden, with green onions and a little jalapeno.
Equipment
- Mixing bowl
- Baking dish
Ingredients
Main Ingredients
- 2 can canned corn 15 ounces each, well drained
- 1 cup sour cream Greek yogurt can replace it
- 1 cup cream cheese softened, about 8 ounces
- 1 cup shredded cheese cheddar, pepper jack, or colby jack
- ½ cup green onions chopped
- 1 tbsp diced jalapeno optional
Instructions
Cooking
- Mix. Stir the sour cream, cream cheese, and shredded cheese until smooth.
- Fold. Add the corn, green onions, and jalapeno and stir to combine.
- Bake. Spread in a baking dish and bake at 350 degrees F for about 20 minutes until bubbly and golden.
- Top. Garnish with extra green onions or hot sauce.
- Serve. Serve warm with chips, pita chips, or sliced vegetables.
Notes
Substitutions: Use Greek yogurt for the sour cream, or fresh or frozen corn cooked and drained.
Tips: Drain the corn well and soften the cream cheese for a smooth dip.
Storage: Refrigerate up to 3 days.
Nutrition does not include the optional jalapeno or the chips for serving.