These corn dip recipes are easy to make, delicious, and guaranteed to be devoured in minutes at your next get-together.

 

Old Bay Corn Dip

Seafood probably comes to mind when you think of Old Bay, but the seasoning also pairs wonderfully with the sweetness of corn.

Ingredients

  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 (8-oz.) container sour cream (about 1 cup)
  • 1 Tbsp. Old Bay seasoning
  • 1 1/2 tsp. hot sauce (such as Tabasco)
  • 1 (8-oz.) pkg. thick-cut, pre-shredded Mexican 4-cheese blend
  • 1 (4-oz.) can diced green chiles, drained
  • 1 (15-oz.) can sweet whole kernel corn, drained, divided (about 1 1/2 cups)
  • Fresh cilantro leaves (optional)
  • Tortilla chips, for serving

 

Directions

  1. Whisk together cream cheese, sour cream, Old Bay, and hot sauce in a medium bowl until smooth.
  2. Fold in cheese, green chiles, and 1 1/4 cups of the corn until well coated.
  3. Top with remaining 1/4 cup corn, and garnish with cilantro, if desired. Serve with chips.

 

View the original recipe here: Old Bay Corn Dip Recipe

 

Hot Corn Dip

This dip is melty, cheesy, and full of flavor. It can be made ahead of time and baked when ready.

Ingredients

  • 4 to 5 ears corn, shucked
  • Vegetable oil, for brushing
  • Salt and pepper, to taste
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)
  • 2 Tbsp. butter
  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lb. monterey jack cheese, grated and divided
  • 2 green onions, sliced
  • Chili powder, for sprinkling
  • 1 (4-oz.) can diced green chiles
  • Tortilla chips, to serve

 

Directions

  1. Preheat the oven to 350°F.
  2. Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they’re cool enough to handle.
  3. In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.
  4. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.
  5. Spread the mixture into a baking dish and sprinkle with the remaining monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!

 

View the original recipe here: Easy Hot Corn Dip Recipe – How to Make Hot Corn Dip

 

Easy Creamy Corn Dip

AKA crack dip, this recipe is creamy, tangy, and impossible to stop eating.

Ingredients

  • 15 oz each 3 cans fiesta corn or Mexicorn, drained
  • 1 10 oz can Rotel (reg or hot), drained
  • 1 6 oz can diced jalapeno, drained
  • 2 cups shredded cheddar
  • 5 green onions (about 1/2 cup), sliced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 piece red bell pepper, finely chopped
  • Handful fresh cilantro leaves, chopped

 

Directions

  1. Mix all the ingredients except for the bell peppers and cilantro in a bowl. Stir to evenly combine.
  2. This easy creamy corn dip can be made a day ahead. Simply refrigerate until you’re ready to serve. Add the finely chopped bell peppers just before serving. The dip will thicken as it sits in the fridge.
  3. Season with a little ground pepper, salt and even a little sugar (1/2 a teaspoon) to further enhance its flavor as needed or desired.

View the original recipe here: Easy Creamy Corn Dip (aka Crack Corn Dip) – Manila Spoon

 

Summer Corn Dip

This recipe gives off a little heat! Creamy, tangy, and spicy, it’s the perfect summer appetizer.

Ingredients

  • 5 ears fresh corn
  • ½ cup thick whole milk Greek yogurt, such as Fage or Chobani
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • 3 scallions, chopped, reserve some for topping
  • 1 jalapeño pepper, diced, reserve some for topping
  • 1 tablespoon crumbled Cotija cheese, for serving
  • Hot sauce, chili powder, and/or cayenne, optional, for serving
  • Fresh cilantro leaves, for garnish
  • Tortilla chips, for serving

 

Directions

  1. Shuck the corn and remove the silks.
  2. Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.
  3. Slice the kernels off the cobs and set aside to cool.
  4. In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, scallions, and jalapeño to the bowl and stir to coat. Chill for at least 1 hour.
  5. To serve, spread the chilled corn dip in a shallow dish and top with the reserved corn, scallions, and jalapeño. Sprinkle with the cheese and drizzle with hot sauce, if desired. Garnish with cilantro and serve with tortilla chips.

Find the original recipe here: Corn Dip Recipe – Love and Lemons

 

Creamy Corn Dip with Feta, Mint, and Tomatoes         

 

Ingredients

  • 8 ounces (227 g) plain, full-fat cream cheese
  • 4 ears sweet corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • 8 ounces (227 g) drained feta cheese, finely crumbled
  • 1/2 cup (120 ml) half-and-half
  • 1/2 small red onion (about 3 ounces; 85 g), thinly sliced
  • 3 tablespoons (45 ml) extra-virgin olive oil, divided
  • 2 tablespoons fresh oregano leaves (0.3 ounces; 8 g), finely chopped
  • 1 medium clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • Freshly ground black pepper
  • Kosher salt (see notes)
  • 1/2 cup pitted Kalamata olives (about 3 ounces; 85 g), halved (see notes)
  • 1/2 cup cherry tomatoes, thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • Crackers or pita chips, to serve

 

Directions

  1. Adjust oven rack to middle position and preheat oven to 350ºF (180ºC). Using your fingers, break up the cream cheese into dollops and evenly distribute around the bottom of an 8-inch square baking dish.
  2. In a large bowl, combine the corn, feta, half-and-half, and red onion with 2 tablespoons (30ml) olive oil, oregano, garlic, red pepper flakes, and a generous grinding of black pepper. Using a silicone spatula, scrape the mixture into the baking dish over the cream cheese.
  3. Transfer baking dish to oven and bake until the cream cheese has softened, 15 minutes. Remove the dish from the oven and use the silicone spatula to stir the cream cheese into the corn mixture until fully incorporated, making sure to scrape up all the cream cheese from the bottom and corners of the dish. Return baking dish to the oven and continue to bake until the dip begins bubbling around the edges, 15 to 20 minutes longer.
  4. Remove the dish from the oven and, using the spatula, stir the dip together again. Season to taste with salt to taste, if needed, and top with olives, tomatoes, mint, and the remaining 1 tablespoon (15ml) oil. Serve with crackers or pita chips.

 

Find the original recipe here: Creamy Corn Dip With Feta, Mint, and Tomatoes Recipe

Try of these recipes? Let us know what you think in the comments!