Southwest Corn Dip with Cream Cheese
on May 03, 2022, Updated Apr 03, 2023
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Summer celebrations hit different and this Southwest corn dip with cream cheese recipe is a great way to spice up your party table. Whether you are celebrating Cinco de Mayo, Memorial Day, or enjoying an afternoon by the pool, this cheesy dip is the perfect savory snack.
I love easy dip recipes and this one is a winner. Make it in 15 minutes and you’ll be ready to dig in with corn chips, bread, or fresh vegetables for dipping.
Here is why this recipe is amazing:
We’re all about quick, easy and delicious around here.
- Great for parties and summer cookouts
- Ready to eat in 15 minutes
- Simple easy to find ingredients
Ingredients needed:
Grab these simple ingredients from the grocery store next time you are shopping. I love that most of them are shelf stable so you can keep extras on hand to make it a second time!
This dip would be great on a table next to some jalapeño pineapple salsa and these buffalo chicken crescent rolls. Talk about good!
What to Buy:
- 1 tablespoon butter
- 1 can Southwest corn
- 1 fresh jalapeno pepper, finely chopped
- 8 ounces cream cheese
- 1 can diced tomatoes with green chiles (I like Rotel)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- Garlic powder to taste
- Paprika (optional)
- Chili powder (optional for added spice)
Substitutions
The above ingredients will create a colorful and creamy corn dip. Feel free to add more green chilies to spice it up a little more. Garnish with jalapeno slices, green onions or cilantro.
If you don’t want to use canned corn, roast some fresh corn on the cob and slice the kernels off to be used in the dip along with some diced red peppers.
If you want something other than cheddar on top, try Monterey jack cheese, pepper jack cheese instead.
How to Make Corn Dip with Cream Cheese
First, take the butter and heat in a large skillet over medium heat.
Once the butter is melted, drain the corn and add it to the pan along with the jalapeno. Saute until warmed through.
Stir in the cream cheese and cook until melted, stirring often.
Add the diced tomatoes, sour cream, mayonnaise, and cheddar cheese and stir to mix.
Allow to simmer for 5 minutes, until all the ingredients are warmed.
Season with garlic powder, salt and pepper, paprika, or cayenne pepper to taste.
Garnish with peppers and a squeeze of lime juice and serve hot.
Frequently asked questions, answers and tips:
This easy party dip recipe can be stored in an airtight container in the fridge for 3-5 days.
For best results and to preserve the creaminess of the cheese, serve warm or hot. If you have a small hot dips warmer, use it to keep your dip warm longer.
Yes! This hot corn dip recipe works great in a slow cooker. First, drain and add all ingredients to the slow cooker and set to low for 1-2 hours. Be sure to stir several times to keep it from sticking to the sides.
To cook corn dip with cream cheese in the oven, drain the canned vegetables and place in a baking dish with the other ingredients. Top with the cheese and bake at 375°F for 20 minutes or until the cheese starts to brown and bubble.
What to serve with Southwest Cream Cheese Corn Dip
This great appetizer is a crowd pleaser in many ways. Serve it with chips or as a topping on your favorite southwestern dish.
Enjoy this popular recipe with:
- Fritos scoops
- Tortilla Chips
- Blue corn chips
- Crostini bread
- Bagel chips
- Chicken
- Sliced bell peppers
- Carrot sticks
- Pita chips
- Hot sauce
Print the Recipe Card
Southwestern corn dip is an easy to make and serve appetizer any time you want it. Print the full instructions below and enjoy at your next party!
Southwest Cream Cheese Corn Dip
Ingredients
- 1 tablespoon butter
- 1 can Southwest corn, drained
- 1 fresh jalapeno pepper, finely chopped
- 8 ounces cream cheese
- 1 can diced tomatoes with green chiles, drained
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
Instructions
- First, take the butter and heat in a large skillet over medium heat.
- Once the butter is melted, drain the corn and add it to the pan along with the jalapeno. Saute until warmed through.
- Stir in the cream cheese and cook until melted, stirring often.
- Add the diced tomatoes, sour cream, mayonnaise, and cheddar cheese and stir to mix.
- Allow to simmer for 5 minutes, until all the ingredients are warmed.
- Season with garlic powder, salt and pepper, paprika, or cayenne pepper to taste.
- Garnish with peppers and a squeeze of lime juice and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
