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+ servings

Creamy Cheesy Corn Dip

This amazing dip is sunshine in a bowl!!

Course Appetizer, Side
Cuisine American
Keyword Corn Dip
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 250 kcal
Author Holly Sander


  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 jalapeños finely diced, seeds and membranes removed (or leave them in for a bit of heat)
  • 3 green onions finely sliced, plus more for topping
  • 1 lime, juiced
  • 1/2 cup almond milk (or whatever milk you have on hand)
  • 4 ounces cream cheese, melted
  • 8 ounces sour cream
  • 8 ounces cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 2 1/2 pounds frozen sweet corn kernels (4 1/2 cups) - I prefer baby corn and a combo of white & yellow.

Optional Toppings:

  • 2 slices bacon, cooked and finely chopped
  • 1 Green onion, finely sliced
  • handful of Cilantro, chopped
  • 1/2 Jalapeños, diced & seeds removed


  1. Place frozen corn in a colander in the sink and rinse briefly with warm water, then set aside to defrost.
  2. Heat up a large sauce pot on the stove. Add butter and melt. Add the jalapeños, green onions and garlic then cook for 1 minute. Stir in the milk and cook ingredients until they are heated through, about 2 minutes.
  3. Add in the corn, cream cheese, sour cream, cheddar, smoked paprika, lime juice, salt and pepper, stirring regularly. Cook until mixture is smooth and cheese has completely melted, about 10 minutes.
  4. Remove from heat, transfer mixture to a serving dish and serve warm as a side dish or with tortilla chips.

Recipe Notes

You could use fresh corn in place of frozen (thawed) corn. 5-6 cooked cobs would be an equal substitute.

I prefer using freshly shredded cheese, but your favorite bagged cheese will also work.