Fresh summer sweet corn shines in this creamy, cheesy hot corn dip made with corn, red and green bell peppers, cream cheese and sharp cheddar. Grab a chip and dig in!
There’s nothing quite like biting into fresh sweet corn in summer. That first crisp, juicy bite often steals the show, but corn also makes a fantastic warm appetizer. This hot corn dip combines tender kernels with sautéed red and green peppers, cream cheese, sour cream and sharp cheddar for a rich, satisfying snack that’s perfect for parties or casual get-togethers.
If you enjoy corn dishes, try other favorites like Potato Corn Chowder, Corn Casserole with Cream Cheese, or Southern Skillet Fried Corn for more summer inspiration.
Ingredients and tools you’ll need
With under ten ingredients, Hot Corn Dip with Cream Cheese comes together quickly. For the recipe you’ll need:
- 2 ears fresh sweet corn (or 10 oz frozen, thawed, or a 15 oz can, drained)
- 2 tablespoons unsalted butter
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces cream cheese, softened
- ¼ cup chopped green onions
- 3 cups sharp shredded cheddar cheese
- Large skillet (and a baking dish or pie plate)
Prep the corn
If using fresh corn, cook it in the husks to keep the kernels juicy. Option 1: Preheat the oven to 350°F and roast the ears in their husks for 20–30 minutes. Option 2: Place the husked ears on a grill over indirect heat and cook 20–30 minutes until the husks char and the corn is tender. Let the ears cool, peel away husks and silk, then slice the kernels off the cob into a bowl. If using frozen corn, thaw first; if using canned corn, drain well.
Sauté the peppers
Melt the butter in a large skillet over medium heat. Add the diced green and red bell peppers and sauté about 10 minutes, until tender. Transfer the cooked peppers to the bowl with the corn.
Melt the cream cheese
Wipe the skillet clean and return it to the stove over medium-low heat. Add the cream cheese, mayonnaise and sour cream and stir until smooth and melted. Stir in the green onions, two cups of the shredded cheddar, the corn and the sautéed peppers. Mix until evenly combined and season with salt and pepper to taste.
Bake the corn dip
Spread the mixture into a greased pie plate or an 8 x 8-inch casserole dish. Sprinkle the remaining cup of shredded cheddar over the top. Bake at 350°F for 10 minutes, until the dip is heated through and the cheese is melted and bubbly. Serve warm with tortilla chips, crackers or sliced baguette.
Additions and substitutions
This dip is adaptable. Swap the green bell pepper for chopped mild or hot green chiles for more heat, or add ¼–½ cup cooked, chopped bacon for smoky flavor. Replace some or all of the cheddar with Pepper Jack for a spicier cheese profile. Greek yogurt can substitute for sour cream (avoid non-fat varieties if you want to keep the creamy texture).
Storage and reheating
Store covered in the refrigerator within two hours and use within four days. To reheat, preheat the oven to 350°F, cover with foil to prevent excess browning, and bake 10–15 minutes until warmed through. Do not freeze — the cream cheese mixture can separate and become watery after thawing.
Frequently asked questions
Yes. Substitute one 10-ounce bag of thawed frozen corn or a 15-ounce can of drained whole kernel corn if fresh corn isn’t available.
Can I use plain yogurt instead of sour cream?
Yes — Greek yogurt works best to maintain a creamy texture. Avoid non-fat varieties if possible, as they can change the consistency.
Can I use jalapeños instead of bell peppers?
Yes. Replace some or all of the bell peppers with jalapeños or other hot peppers depending on how spicy you want the dip.
You might also like
- Hot Baked Crawfish Dip
- Mississippi Sin Dip
- Hot Artichoke Dip With Broccoli
- More dip recipes
- More corn recipes
Hot Corn Dip with Cream Cheese
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Ingredients
- 2 ears fresh corn on the cob or one 10-ounce package of thawed frozen corn or one 15-ounce can of drained whole kernel corn
- 2 tablespoons unsalted butter
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces cream cheese softened
- ¼ cup chopped green onions
- 3 cups sharp cheddar cheese shredded
Instructions
If using fresh corn:
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OVEN: Roast the corn in the husks in a 350 degree oven for 20-30 minutes until the husks start to char and the corn is tender.
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GRILL: Place the corn in the husks over indirect heat. Close the lid and grill for 20-30 minutes until the husks start to char and the corn is tender.
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Set the corn aside to cool. Once the corn is cool enough to touch, peel away and discard the husks and the silk. Remove the corn kernels from the cob and set aside.
If using thawed frozen corn or canned corn:
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Place the corn in a large mixing bowl and set aside.
Dip instructions
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Preheat the oven to 350 degrees.
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Melt the butter in a large saucepan over medium heat.
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Add the diced green and red bell peppers and sauté for 10 minutes until the vegetables are tender. Add the diced peppers to the mixing bowl with the corn.
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In the same saucepan, combine the sour cream, mayonnaise and cream cheese. Warm, stirring frequently, over medium low heat until the cream cheese is melted.
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Add the green onions, two cups of the shredded cheese and the corn and peppers to the saucepan. Stir until the corn and peppers are evenly distributed throughout. Season with salt and pepper to taste.
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Spread the corn dip into the bottom of a round pie plate or 8 x 8-inch casserole dish.
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Top the dip with the remaining cheddar cheese.
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Bake for 10 minutes until the cheese is melted.
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Serve warm.
Video
Notes
Cover and refrigerate the dip within two hours and consume within four days. To reheat, warm at 350°F covered with foil for 10–15 minutes. Do not freeze; freezing causes the cream cheese to separate and the dip to become watery.