Why you'll love it

You know how corn dip just kind of appears at parties and potlucks, and you try it and every single time think "Dang, this is really tasty" and can't stop eating it, but you don't even know how it got there or who made it? Now you can be the person who mysteriously brings the best party dip there is! I kid... mostly.

This Rotel corn dip may look humble, but it's loaded with bold flavors. It's so cheesy and creamy, has a gentle kick from the tomatoes, uses a homemade seasoning blend, and it's perfectly balanced with the sweetness from the corn. Grab some tortilla chips, and you're all set for satisfying snacking. It's great when you need to whip something up at the last minute for a potluck, BBQ, or tailgating.

What you'll need

Corn - I'm using frozen corn for convenience, but 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 and then cut it off the cobs.

Cream cheese - for the creamy base. I like using Philadelphia best.

Rotel tomatoes - grab a can of the original variety with green chilies for that signature Tex-Mex taste

Seasoning - our irresistible homemade seasoning mix has chili powder, garlic powder, onion powder, and smoked paprika

Scallions - these mild green onions give a pop of freshness and contrast

Pro tips

If you can't find Rotel tomatoes, try using regular petite cut diced tomatoes but also including a 4 ounce can of green chilies. You could even use two cans. It really makes a difference in the flavor of this recipe, so I wouldn't skip it.

Original Rotel has a bit of a kick to it, so use their mild variety if you don't want any heat.

Do I eat corn dip hot or cold?

Whichever way you prefer! This corn dip is pretty versatile. It's tasty served hot, but as it cools a bit, it'll be just as tasty. You could even eat it cold straight out of the fridge if you like. I do prefer it warm myself, though.

Try keeping this corn dip with cream cheese warm in a small Crockpot if you're bringing it along to a gathering and want to make it ahead of time.

How to make corn dip

This is an overview, and full ingredients & instructions are in the recipe card below.

Take the cream cheese out of the fridge an hour ahead, or microwave until soft.

Add everything except the corn and scallions to a skillet. Cook until the cream cheese is melted, stirring constantly.

Stir in the corn and scallions, and continue to cook until warmed through. Season with salt & pepper. Serve hot, or chill first if desired.

Substitutions and variations

There's so many different versions of this American classic, and it's easy to use this as a base recipe and tweak it to make it your own! Try adding in some crumbled Oven Cooked Bacon.

If you want to make this dish even more cheesy, stir in a cup of shredded cheddar at the end.

I've seen versions of this recipe add some ranch seasoning.

Try adding in a drained can of black beans for even more Tex-Mex flavors.

This corn dip is not particularly spicy, so if you want to increase the spice level, try adding a pinch of cayenne pepper or 1/2 teaspoon (or more) of red pepper flakes.

What to serve with corn dip

It's delicious with Fritos, tortilla chips, or Ritz or other crackers. I've been known to eat it with thick-cut plain chips too. Baguette slices would also be good. Try toasting them first for extra crunch.

Veggies work as well and add color to your dip platter. Serve it with baby carrots, celery, broccoli, and cucumber slices.

Or even eat it as a side dish. Try it with Easy Baked Chicken Legs/Drumsticks. It's basically a Tex-Mex spin on creamed corn.

Leftovers and storage

This corn dip will last in the fridge for a few days no problem. Just make sure it's stored in an airtight container.

If it's been sitting out, especially in the sun for a long time, I'd discard the rest.

As mentioned, it's great as a cold dip as well, but you could pop it into a saucepan over a low heat to rewarm it if you'd like.

Super Easy Cream Cheese Corn Dip