Corn Dip with Cream Cheese is a flavour packed highly textured dip! Quick and easy to make, this oven baked dip can be served warm or cold. Whether it be corn chips, crackers or homemade pita chips paired on the side, this cream cheese corn dip will go down a treat!
❤ Recipe Highlights
I have summarised the reasons why I think you will love this recipe in the points below, there are many reasons to enjoy it!
- Feed a crowd: instead of a thousand small bits and pieces, this dip can be the one party starter and is large enough to feed a crowd.
- Everyday ingredients: if you scan the photo below of the ingredients needed to make the recipe, you will see that you can get your hands on each of them at the local grocery store 👍😉.
- Texture and taste: this dip is smooth and creamy from the cream cheese yogurt combo but also has some chunkiness from the corn and bacon.
- Option to serve hot or cold: not a lot of recipes work well being served hot or cold, but this dip does! You can serve it warm and fresh out of the oven for an ooey gooey yum kind of dip or refrigerate it after it has been baked then serve cold with a firmer cream cheese texture.
- Multiple serving suggestions: this dip will pair well with a number of serving options such as corn chips, pita chips, cheese sticks or crackers. You can use whichever you prefer and the dip will lend itself to a delightful combo in all instances.
The photo below is to show you what you need to make the recipe. For exact measurements please refer to the printable recipe card.
As you can see, the recipe calls for:
- Cream cheese: this ingredient is the base for many great dip recipes! You can usually get a home brand option (cheaper) and the smooth and creamy taste and texture lends itself to being paired with many complimentary flavours.
- Greek yogurt: one of my favourite ingredients to use in dips and a preference over mayonnaise or sour cream.
- Parmesan cheese: this is a cheese known for its strong bold taste. Working as a perfect compliment to the smooth mild cream cheese, it elevates the intensity of flavour in the dip.
- Corn kernels: we use 1 standard size tin of canned corn kernels. Drain and rinse them and they are good to go!
- Tomato: added as a complimentary flavour in the recipe, it brings flavour and texture to the dip.
- Red onion: this ingredient gives great texture to the dip. You can either use your food processor to finely dice or a knife and chopping board. If you don't care for the texture, you can use dried onion which I use in a few of my recipes saving both time and tears.
- Bacon: this is one of those makes everything better ingredients! Chewy and flavoursome, it is the perfect compliment to the juicy corn kernels.
- Garlic: adds a depth of flavour to the dip that is very subtle when combined with the other ingredients.
- Salt and pepper: for seasoning. We only need a small amount of each of these.
- Parsley: a little bit of this chopped and sprinkled on top brings pops of colour to the dip and brightens the white and yellow colours of the cheese and corn combination.
Tasty tip: of you want to serve the dip cold, you need to oven bake it, let cool, then place in the fridge to set. Something to keep in mind as it means you need a little more time up your sleeve 😘👌!
Here are the step by step instructions to make the recipe. We start by adding the cream cheese and Greek yogurt to the dip bowl or baking dish.
- Add cream cheese and Greek yogurt to dip bowl (Photo 1)
- Add parmesan cheese and diced red onion (Photo 2)
- Top with the chopped tomato (Photo 3)
- Then add the sliced garlic pieces (Photo 4)
👩🍳 How to Make Corn Dip with Cream Cheese
To make the dip, begin by adding the ingredients to the dip bowl. Start with cream cheese, followed by Greek yogurt. Next add the parmesan cheese and diced red onion. Top this with the finely sliced garlic.
- Add the corn kernels on top of the cheese and onion (Photo 5)
- Then add the bacon pieces (Photo 6)
- Sprinkle the salt and pepper over the mixture and place in the oven (Photo 7)
- Bake the dip for 10 mins, remove, stir then bake for a further 10 mins (Photo 8)
Once you have added the corn kernels, salt and pepper, the dip is ready to go in the oven.
Place it on the middle shelf and cook for 10 mins. Use oven mits to remove and stir the dip after this time. Using a spoon you will feel that the cream cheese has started to melt so the ingredients will come together nicely.
Then place the dip back into the oven for a final 10 minute cook time.
The total cook time for the dip is 20 mins in the oven. Stirring in between ensures that as the cream cheese melts, it mixes with the other dip ingredients, creating a thick, smooth, creamy, cheesy kind of yum!
🍽 Serving Suggestions
To serve the dip, you need to decide if you want to pair it with crackers or chips. I like toasting plain salted corn chips and popping them on the side. I feel that they have the right crunch and texture.
If you are worried about the chips breaking off in the dip, you can always add a spoon or cheese knife to the plate as this way scooping and dolloping can work.
You will find that when the dip comes out of the oven to begin with it is soft and very pliable.
If you let it cool, then refrigerate it as you want to serve it cold, you will find that it is thicker. This is because the cream cheese firms back up and sets due to the chill factor.
👍 How to Guide
How to Store
Store leftovers of the dip with cling wrap over the top. It will last for a couple of days.
How to Freeze
This dip is not suitable to be frozen due to mixed results from the cream cheese and yogurt combination.
How to Reheat
Whilst you can reheat the dip if you want to, I recommend you avoid doing this more than once. To reheat, pop it in the oven for 10 mins or so, till warmed through.
😉 Substitutions and Variations
Here are the add ins, on top off's and slight tweaks that you may want to consider to make the dip align with your personal preferences (I won't be offended, don't worry 😁 ):
- Omit the bacon or use fake bacon to make the dip vegetarian.
- Use chopped green onion instead of the parsley as a garnish on top of the dip.
- Substitute a teaspoon of garlic powder for the fresh garlic cloves.
- Use cheddar cheese in place of the parmesan cheese.
- Serve with tortilla chips as an alternative to corn chips or crackers.
- Add a teaspoon of onion powder if you want the onion flavour but not the texture from the red onion.
- You can substitute to the equivalent amount sour cream in place of the Greek Yogurt if you wish.
💡 Tasty Tips
Here are my top tips and tricks so that you can get this recipe right from the get go!
- Ensure you have a heatproof bowl or dish that is at least 1.3 litres (5.4 US cups).
- Think about if you want to serve the dip hot or cold in advance as if you want to serve it cold, you need time for it to chill (and firm up) in the fridge.
- Provide a spoon or 2 when serving the dip so that if people want to scoop it onto their chip or cracker, they can.
- If serving with corn chips, toast them in the oven to warm them up before hand!
- If your preference is for dips baked in bread bowls, try the Bacon And Cheese Cob Loaf, Baked Brie Bread Bowl or the Spinach Cob Loaf Dip 😉👍.
🤓 Frequently Asked Questions
How long can corn dip sit out?
The dip can sit out for an hour or 2. If it is a hot day, it is not advisable to have it be sitting out in direct sunlight and is best placed in a shady spot.
Does corn need to be refrigerated?
Canned corn does not need to be refrigerated. Corn cobs and kernels are best refrigerated as it keeps them fresher for longer.
How long is corn dip good for in the fridge?
Corn dip is good in the fridge for the day that it is made and the next day. Any longer and the dip risks being watery due to the sitting in the fridge and water leaking out of the corn kernels.
Can I freeze corn dip?
No, I do not recommend you freeze this dip. Both the cream cheese and yogurt are not ingredients that freeze well. The best is best served cold or hot on the day it is made with leftovers possible the next day.
😍 More Easy Dip Recipes
Here are some more party starters that you might like to try with both vegetarian an non options:
- Cranberry Jalapeno Dip
- Cream Cheese Jalapeno Dip
- Honey Walnut Cream Cheese
- Avocado Sweet Chilli Dip
- Black Olive Dip
- Cream Cheese Salsa Dip
- Green Olive Dip
- Cream Cheese Pepper Jelly
- Labneh Dip
- Cream Cheese Caramel Apple Dip
Corn Dip With Cream Cheese
- 1 Heatproof glass bowl Or baking dish
- 1 Oven Mits
- 1 Cooling rack
- 1 Soup Spoon
- 500 grams/16 oz cream cheese Note 1
- 1 cup Greek Yogurt Note 2
- ½ cup parmesan cheese Note 3
- ⅓ cup red onion finely chopped
- 1 roma tomato thinly sliced
- 2 cloves garlic ends trimmed and finely diced
- 420 grams corn kernels drained and rinsed, Note 4
- ½ cup bacon diced, Note 5
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- Preheat the oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Combine: add cream cheese, Greek yogurt, parmesan cheese, red onion, tomato, garlic, corn kernels, bacon, salt and pepper to heatproof glass serving bowl.
- Oven bake: place dip into the oven and bake for 10 mins. Use oven mits, to remove and stir to combine.
- Return to oven: place the combined dip back into the oven and bake for a further 10 mins.
- Remove from the oven: use oven mits to remove dip from oven, place on heatproof surface.
- To serve: sprinkle over chopped parsley. Serve warm with corn chips or crackers. Note 6
- Note 1 - Cream Cheese: I prefer using 2 x 250 gram tubs (spreadable) for this recipe. It is not so much the 'spreadable' reason, more so that I find they fit well into the size of dip serving bowl that I use. As the blocks and tubs weight the same amount, you can use your preference, being aware that if you use blocks, it is a good idea to chop them up to squeeze everything into the bowl.
- Note 2 - Greek yogurt: you can use full fat or low fat yogurt. You can also substitute this with the equivalent amount of sour cream if you prefer to use that.
- Note 3 - Parmesan cheese: I grate this from a block then measure and add it. You can do the same or use store bought parmesan cheese that is also shredded/grated. This is the cheese from the fridge section that is long like coconut strands, not the flaky type or the one in the pasta aisle which is more of a crumb.
- Note 4 - Corn kernels: This is a standard tin of store bought corn kernels. It won't matter if your tin is 400 grams say instead of 420 grams.
- Note 5 - Bacon: I use store bought diced bacon as I like the convenience of it sometimes. You can purchase it from the deli or cold section. They often sell this in 1 or 2 packs and they are freezer friendly, so quite a handy ingredient for recipes!
- Note 6 - Parsley: the parsley is optional, however, I recommend using it as it adds great pops of colour to the top of the dip and blends well with the overall flavour.
Recipe published September 2022, updated October 2023 with more tasty tips for you 😉👍😍!