This Corn Dip with Cream Cheese and Rotel is THE dip you need to bring to your next gathering! Perfect ooey, gooey cheese, bright corn, and a slight bite from the onion and peppers make this a dip that everyone will love!
When you need to bring an appetizer to a party, but are limited on time and still want something that looks impressive and everyone will love, you need to try this cream cheese corn dip!
The corn, tomatoes, red onion, and green peppers will provide a stunning pop of color to any appetizer spread. Plus it all comes together in about 30 minutes.
Dip out a big ooey gooey cheesy bite with your favorite chip or sliced veggie and enjoy!
Ingredients
- yellow whole kernel corn
- cream cheese
- sharp cheddar cheese
- rotel
- green pepper
- red onion
- milk
- dried ranch seasoning, paprika, red pepper
See recipe card for quantities.
Instructions to make Corn Dip with Cream cheese
- In a large bowl, mix together all ingredients and pour into an 8x8 pan.
- Bake at 350° for 18-20 minutes.
Hint: Cook until the edges are bubbling and serve warm with your favorite dippers (chips, crackers, sliced veggies).
Substitutions or Variations for this Corn Dip
- Corn: You can substitute the canned corn with about 2 ears of corn that have been cut off the cob. You could also likely substitute frozen corn, but we haven't tested that and it could add extra liquid to the dip.
- Cheddar Cheese: We find that freshly shredded cheese melts best for this recipe, but you can use pre-shredded if needed.
- Rotel: We haven't tried substituting the rotel, but think it could work to swap with other canned diced tomatoes.
- Green Pepper and Red Onion: If you don't like either of these, you could omit them, but the flavor would be different.
- Tex-Mex Dip: We haven't tried it yet, but think swapping the ranch seasoning for taco seasoning would make this dip so delicious and pair great with tacos or enchiladas!
Equipment needed
This Rotel Corn dip requires a Large Mixing Bowl and an 8x8 Casserole Dish.
Top tip if you're in a hurry!
If you are in a hurry and don't have time to chop the red onion and green peppers or shred the cheese, throw the onion and green pepper in a food processor until they are chopped and use preshredded cheese!
Storage
- Storage - Store in an airtight container in the fridge for up to 4 days.
- Freezing - We don't recommend freezing this dip as the texture will change and become grainy.
- Reheating - Simply reheat the dip in the microwave or the oven at 350° until warm.
FAQ
You can serve corn dip with tortilla chips, crackers, pretzel crisps, or your favorite veggies. We think sliced bell peppers would be delicious!
Yes! You can serve it right after mixing everything together if you prefer or if it's a hot summer day by the pool.
Hot dips (especially made with cheese) should only sit out for up to 2 hours. After that, you should throw out the rest.
Yes! Mix your ingredients, cover either in the mixing bowl or the casserole dish, and refrigerate until you are ready to bake (within two days).
More Recipes
Check out some of our other delicious recipes:
Corn Dip with Cream Cheese and Rotel
Ingredients
- 1 can yellow whole kernel corn drained
- 8 ounce block of cream cheese softened
- 8 ounce sharp cheddar cheese freshly grated
- 1 can rotel drained
- 1 green pepper diced
- 1 cup red onion diced - about ½ onion (optional)
- 2 tablespoons milk
- 1 package dried ranch seasoning
- Pinch paprika
- Pinch red pepper to taste optional
Instructions
- Preheat oven to 350°.
- In a large bowl, mix together all ingredients and pour into an 8x8 pan.
- Bake for 18-20 minutes until the edges are bubbling.
Food safety
- After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours
Did you make this recipe? Let me know!