This cream cheese corn dip is made with Rotel tomatoes and Tex-Mex spices for a delicious and easy to make appetizer or side. This recipe is made quickly on the stove!
This corn dip with cream cheese is perfect for bringing to a party/potluck/gathering/tailgating (try keeping it warm in a small Crockpot). It's great when you need to whip something up at the last minute.
This corn dip is pretty versatile... it's great served hot, but as it cools a bit, it'll be just as delicious! You could even eat it cold straight out of the fridge if you like (I do prefer it warm myself, though). You can also change it up a bit... there's so many different versions of this American classic, and it's easy to tweak it to make it your own (I have some suggestions in the recipe notes section below).
Recipe notes & tips:
- You can use canned corn if you prefer, just be sure to drain it well. If using fresh corn, I'd cook it first (either boil or grill it then cut it off the cobs).
- If you can't find Rotel, try using regular petite cut diced tomatoes but also including a 4 ounce can of green chilies (even use two cans) - it really makes a difference in the flavor of this recipe. Original Rotel has a bit of a kick to it, so use their mild variety if you don't want any heat.
- If you want to increase the spice level of this recipe (it's not particularly spicy), try adding a pinch of cayenne pepper or 1/2 teaspoon (or more) of red pepper flakes.
- If you want to make this dish even more cheesy, stir in a cup of shredded cheddar at the end.
- Try adding in some cooked bacon.
- I've seen versions of this recipe add some ranch seasoning.
- Try adding in a drained can of black beans.
What to serve with corn dip:
Rotel corn dip is delicious with Fritos, tortilla chips, Ritz or other crackers, veggies, or anything else you enjoy dipping. Or eat it as a side dish (it's basically a Tex-Mex spin on creamed corn).
More delicious corn recipes to try:
- Creamy Corn Chowder
- Elote Creamed Corn
- Classic Creamed Corn
- Mexican Street Corn Pasta Salad
- Easy Chicken and Corn Chowder
Questions about this corn dip recipe? I hope you'll enjoy it! Talk to me in the comments below.
Cream Cheese Corn Dip
- 3 cups frozen corn
- 8 ounces cream cheese (1 block of Philly) softened
- 1 (10 fluid ounce) can Rotel Diced Tomatoes & Green Chilies with juices
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/3 cup scallions chopped
- Salt & pepper to taste
- Take the cream cheese out of the fridge about an hour or so prior to starting the recipe or microwave it for 20-30 seconds so it becomes nice and soft.
- Add all ingredients except for the corn and scallions to a skillet or large saucepan over medium heat. Cook for a few minutes, stirring it until the cream cheese has melted into a nice sauce.
- Add the corn and scallions and cook for another 5-7 minutes, or until it's heated through (stir it often and turn the heat down if it starts to bubble too much and dry out). If you want to thin it out a bit, add a splash of chicken broth. Taste and season with salt & pepper as needed.
- Serve hot or chill first. Can be eaten as a dip (hot or cold) or as even as a hot side dish like you would serve creamed corn.
- You may use canned corn instead of frozen corn.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.