When fresh corn is in season, this stovetop cheesy corn dip is an easy, crowd-pleasing appetizer. It’s rich, flavorful, and ready in minutes — perfect for outdoor gatherings, summer picnics, or game day parties. Serve it warm with tortilla chips, crackers, or toasted bread for dipping. 
Easy Corn Dip Recipe
This stovetop corn dip is made in a single skillet and relies on simple, fresh ingredients for big flavor. Sautéed onions, garlic, and diced chiles create a savory base that complements the natural sweetness of fresh corn. Cream cheese and a good melting cheese — spicy jack or sharp cheddar are both excellent choices — make the dip luscious and creamy. A touch of chili powder and ground cumin rounds out the flavors, and a sprinkle of green onions or cilantro brightens the finished dish.
Watch a short video of this cheesy corn dip
Video available in the recipe card below.
Baked Version of Corn Dip
If you prefer a baked dip, combine the cooked ingredients in an ovenproof dish and bake at 350°F (175°C) for about 45–50 minutes, or until the cheese is bubbling and lightly golden. Baking thickens the dip and creates a slightly caramelized top, which is delicious with crisp chips or warm toasts. Consider doubling the recipe when feeding a larger crowd — this dip disappears fast!
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Stovetop Cheesy Corn Dip
A warm, cheesy corn dip that’s quick to prepare on the stovetop. Fresh or frozen corn works well; spicy jack or sharp cheddar melts beautifully.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, crushed or minced
- 1 medium onion, chopped (sweet onion variety preferred)
- 1–2 serrano chiles (or to taste), diced
- 3 ears corn, shucked (about 3 cups) — or substitute frozen corn
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese or spicy jack (any good melting cheese)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: sliced green onions or chopped cilantro for garnish
Instructions
- Heat a large skillet over medium heat. Add the olive oil, then sauté the garlic, chopped onion, and diced chiles until the onion is soft and translucent, about 4–5 minutes.
- Add the corn and cook, stirring occasionally, for about 4–5 minutes until the corn is heated through and slightly tender.
- Reduce the heat to low and stir in the cream cheese, breaking it up as it softens so it blends smoothly with the corn and aromatics.
- When the cream cheese is mostly incorporated, add the shredded cheddar (or spicy jack), chili powder, and ground cumin. Stir until the cheese is fully melted and the dip is creamy, about 30 seconds to a minute. Season with salt and freshly ground black pepper to taste.
- Garnish with sliced green onions or cilantro if desired. Serve warm or at room temperature with tortilla chips, crackers, or toasted bread slices.
Tips and Variations
– Use frozen corn if fresh is not available; thaw and drain before adding. – For more heat, add extra serrano or use a diced jalapeño. – To make a baked version, transfer the cooked dip to an ovenproof dish and bake at 350°F for 45–50 minutes until bubbly and lightly browned. – Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the oven.
Video
Nutrition Information per Serving
Calories: 160 kcal, Carbohydrates: 3 g, Protein: 5 g, Fat: 14 g, Saturated Fat: 6 g, Cholesterol: 34 mg, Sodium: 180 mg, Potassium: 73 mg, Sugar: 1 g, Vitamin A: 455 IU, Vitamin C: 1.7 mg, Calcium: 92 mg, Iron: 0.3 mg.
Course: Appetizer, Dip, Side Dish, Snack
Cuisine: American
Calories: 160 per serving