This is my mom’s corn dip recipe—one which my mom has made for many decades! I made this for the first time in my life yesterday and my husband and I devoured the whole dish in one day so I don’t need to say much more than it is really delicious and we recommend it with Ritz or Club crackers. It’s naturally gluten free, low carb or keto, vegetarian, and versatile and you can also pair with my air fryer tortilla chips, Ritz or club crackers, baguette, or your favorite vegetables! If you like corn, you’ll fall in love with my corn bread, corn soufflé, corn dog mini muffins, and cheesy Mexican street corn enchilada bake recipes!
We’ve tried it warm and cold and we think it’s best when served warm. My mom usually serves it warm and has brought it to every single work potluck or work party for the last two plus decades! It’s always a hit and rightfully so! When paired with my insanely delicious Air Fryer Tortilla Chips, Air Fryer Pita Chips, and popular Alabama Firecrackers recipes, this dip is insanely addicting! Ready in less than a half hour, it’s the perfect quick dip to make when you’re crunched on time.
My creamy Mom’s Corn Dip contains cream cheese, butter, salt, corn, milk, jalapeños, and garlic powder, and is done in less than a half hour, from start to finish, making it one easy and quick appetizer dip recipe!
Ingredients in My Mom’s Corn Dip
Cream cheese. The cream cheese gives this luscious dip a rich and luxurious flavor.
Butter. Unsalted or salted butter provides a buttery flavor to this appetizer dip.
Salt. Salt enhances the flavors of the other ingredients.
Frozen bag of corn. Use one 12 oz. bag for the perfect balance of corn and cream cheese mixture. Of course, you can use fresh corn on the cobb from 2-3 ears of corn if you want to sub that out for the frozen corn.
Milk. Only a tablespoon or two helps give this dip a creamy taste.
Jalapeños. When cooked jalapeños, they taste so crunchy and really add tremendous flavor to this dip.
Garlic powder. Just a pinch of fragrant garlic powder is all that’s needed to give this appetizer dip some flavor and zest.
How to Make the Best Corn Dip
STEP 1: Preheat your oven. Add the cream cheese and butter to a medium saucepan and cook on medium heat. Add the salt and cook until all ingredients are melted.
STEP 2: Add the corn, milk, jalapeños, and garlic powder and stir.
STEP 3: Pour the mixture into a greased baking dish and bake until bubbly. Serve warm with your favorite chips or crackers.
STEP 4: If you make this recipe, don’t forget to leave a rating and comment!
More recipes you’ll love!
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Copycat Hot Dog on a Stick Corn Dog Recipe
Mexican Street Corn (Elotes Mexicanos)
Sheet Pan Elote Mexican Street Corn Nachos
Cheesy Mexican Street Corn Enchilada Bake
Final Thoughts
Finally, if you make My Mom’s Corn Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this appetizer recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
My Mom’s Corn Dip
Equipment
Ingredients
- 8 oz. cream cheese
- 2 tbsp butter
- 1 tsp salt
- 1 (12 oz. bag) frozen corn can sub fresh or canned corn. If using canned, make sure to drain it.
- 1-2 tbsp milk
- 2-3 tbsp diced jalapeños or diced green chiles
- ½ tsp garlic powder
Instructions
- Preheat your oven to 350° F.
- Add the cream cheese and butter to a medium saucepan and cook on medium heat. Add the salt and cook until all ingredients are melted.
- Add the corn, milk, jalapeños, and garlic powder and stir.
- Pour the mixture into a greased baking dish and bake until bubbly. Serve warm.
- If you make this recipe, don’t forget to leave a rating and comment!
Nutrition (per serving)
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