Corn & Cream Cheese Skillet Dip
Corn & cream cheese skillet dip made with sweet corn, melted cheese, and creamy base. A rich and easy appetizer for any occasion.
Ingredients
- 2 cups corn kernels
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons green onions chopped
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt butter in a skillet over medium heat.
- Add corn and cook for about 5 minutes until heated and slightly golden.
- Stir in minced garlic and cook briefly until fragrant.
- Reduce heat and add cream cheese, stirring until melted and combined.
- Add sour cream, chili powder, salt, and black pepper, mixing until smooth.
- Stir in half of the shredded cheese.
- Sprinkle remaining cheese on top.
- Transfer skillet to a preheated oven at 375°F and bake for 10–15 minutes until bubbly and slightly golden.
- Remove from oven and garnish with chopped green onions before serving.
Notes
Use fresh or frozen corn for best results.
Add jalapeños or bacon for extra flavor variations.
Serve with tortilla chips, crackers, or vegetables.
Store leftovers in the refrigerator for up to 3 days.
Add jalapeños or bacon for extra flavor variations.
Serve with tortilla chips, crackers, or vegetables.
Store leftovers in the refrigerator for up to 3 days.