This Creamy Tex Mex Corn Dip is everything you’ve wanted in an warm appetizer dip. It’s a dreamy, south west style veggie dip bursting with delicious corn flavor!
I’m a firm believer that you can never have enough dip or appetizer recipes on hand. There’s just something about an eye catching Beet Hummus or hot, Cheesy Baked Shrimp Scampi Dip that is irresistible at any gathering.
Fair warning…this dip with disappear quickly so I usually make a double batch for larger gatherings and potlucks.
Creamy Tex Mex Corn Dip
This warm veggie dip is an excellent way to highlight the sweet flavour of fresh corn. The corn really shines when paired with cream cheese and all the usual Tex Mex ingredients.
Best of all, this quick appetizer is so easy to whip up. Just a few minutes on top of the stove and you’ll be dipping away to your heart’s content. I love a simple appetizer recipe that’s huge on flavour with little effort!
This corn dip recipe is similar to a queso style dip, or even the Mexican corn dip; Esquites with a few major differences. It contains all the same vegetables as ‘Cowboy Candy’ with the addition of cream cheese and canned cream corn.
That’s right. I said canned cream corn. I find that this ingredient brings up the creaminess factor of the dip without adding a lot of extra calories. Don’t get me wrong, the cream cheese is there to fill in the calorie gap.
You won’t miss the queso fresco, sour cream, and mayonnaise in this dip because this dip is loaded with south west flavours and sweet sweet corn.
Speaking of south west flavours, this homemade Taco Seasoning blend is PERFECT for this dip recipe. Whip up a little extra on your next taco night so you can use it in the dip!
Simple Corn Dip Recipe Ingredients
- Cream Cheese
- Creamed Corn
- Red Bell Pepper
- Black Beans
- Chili Powder
- Cayenne Pepper
- Salt and Pepper
- Tortilla Chips
These ingredients are simple and can be found in any grocery store. Chances are you already have most of them stocked in your pantry or refrigerator.
I always recommend refreshing your spices every 1-2 years. Stale spices just do not have the same flavour impact on dishes that fresh spices do. With a recipe that relies on spicy flavours such as this corn dip, fresh spices make all the difference.
Note that this dip recipe requires real garlic and not dried garlic powder. You can totally make it with garlic powder, but there’s nothing that replaces the flavour of real garlic.
If you prefer, you can add a cup or two of shredded cheddar cheese on top and bake it in a 400 F oven for 10-15 minutes.
What Kind of Corn Should I Use in Corn Dip
The short answer is…all of them! You can use either canned or frozen corn but I find that fresh corn on the cob is always the best. It is a bit more work but the sweet flavour of fresh corn is worth it.
The corn should be cooked before you add it to the saucepan, as you are really only reheating the kernels up in the cream cheese mixture. Want to know what the easiest way to cook corn is?
Would you believe you can cook corn in the Instant Pot? It’s true! So quick and easy. Additionally, cooking those kernels quickly seals in all those sweet sugars so you’ll have the best tasting corn.
How to Make Creamy Tex Mex Corn Dip
To make this dip, begin by sautéing the aromatics (finely diced onions, red peppers, and jalapenos) in a medium saucepan with a drizzle of oil. Sauté them together over medium heat until the onion becomes soft and turns translucent.
Next, add the garlic and spices (chili powder, paprika, cayenne, salt and pepper) or Taco Seasoning (if using). Cook for another minute then add the creamed corn to the saucepan.
Finally, cut the cream cheese into small cubes and add it to the warmed cream corn mixture. Slowly whisk the cream cheese as it melts into the creamed corn.
Once the cream cheese has melted, add the corn kernels and black beans. Allow the mixture to heat up but do not boil. Whisk in a bit of milk or Greek Yogurt if the dip seems too thick.
Everyone has their own flavour and ingredient preferences, so feel free to adjust this recipe according to what you like. That’s what makes cooking so fun and unique!
- Love meat? Add in cooked chopped spicy chorizo or crispy bacon bits.
- Like it spicy? Double up on the jalapenos or use the pepper of your choosing. OR add your favourite hot sauce!
- Prefer even more cheese? Melt in your favourite finely shredded cheese such as cheddar, Monterey Jack, or Fontina.
- Want it baked? Make the dip stovetop then transfer to an oven safe dish. Cover with your choice of cheese and bake in a 400 F oven for 10-15 minutes.
Serving Suggestions and Leftovers Storage
Like the photos suggest, the best way to serve this dip is with tortilla chips! The colour doesn’t matter, although red or blue corn chips makes a more eye catching table display than regular white tortilla chips.
You can also serve this Tex Mex Corn Dip with frito scoops (best scooping potential) or even toasted baguette slices or crostini.
If there are any leftovers, cover and refrigerate them immediately after serving. They will keep for up to three days when stored properly. Simply reheat the dip stovetop or in a microwave.
If you make this Creamy Tex Mex Corn Dip recipe please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1/2 block of cream cheese; room temperature
- 1/2 cup creamed corn
- 2 cups corn
- 2 tablespoons milk
- 1/2 red pepper; finely diced
- 1 small jalapeno; very finely diced
- 1/2 medium onion; finely diced
- 1 clove garlic; finely minced
- 1/2 can black beans; drained will and rinsed
- 1/2 tsp salt
- freshly ground pepper to taste
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- tortilla chips to serve
- Place finely diced onions, red peppers, and jalapenos. in a medium saucepan. Drizzle with a touch of olive oil and saute over medium heat until the onion becomes soft and turns translucent.
- Add garlic and spices (chili powder, paprika, cayenne, salt and pepper). Cook for another minute.
- Add the creamed corn to the saucepan, then cut the cream cheese into small cubes and add it too.
- Slowly whisk the cream cheese as it melts into the creamed corn.
- Once the cream cheese has melted, add the corn kernels and black beans. Allow the mixture to heat up but do not boil.
- Whisk in a bit of milk if the dip seems too thick.
- Serve warm with tortilla chips to dip.
Amount Per Serving:Calories: 117Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 416mgCarbohydrates: 23gFiber: 5gSugar: 4gProtein: 5g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.