Cold Corn Dip With Cream Cheese
This Corn Dip with Cream Cheese has saved me on multiple occasions, especially when I used to have last minute potlucks at work. My version is a cold corn dip that uses low-fat cream cheese, greek yogurt, warm spices and charred sweet corn. It’s perfect for game day or healthy-ish snacking with tortilla chips, crackers, or fresh crunchy vegetables like red bell peppers or carrots.
I always keep a bag of frozen corn on hand, especially because I like to add it to recipes such as Beef Enchilada Soup, Shrimp and Corn Chowder and Bison Chili for a natural sweetness. So when I have a little extra in the freezer, throwing it into an easy dip like this corn dip is a win-win.
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Why this easy Corn Dip recipe works
- Great to make ahead. Whether you need this for a party, game day or just afternoon snacking, make this corn dip recipe ahead of time and enjoy the next day.
- Easy to make. Toss everything together with no complicated steps. You can char the corn for extra flavor or not- it’s totally optional.
- Lower in fat. Similar to my 4 Ingredient Guacamole, Harissa Cottage Cheese Dip, or Avocado Cottage Cheese Dip, this uses low-fat cream cheese and greek yogurt instead of sour cream, making it lower in fat and 4 grams of protein per serving.
Ingredients needed
- Light cream cheese. Regular works too.
- Plain non-fat Greek yogurt.
- Lime .
- Spices. Garlic powder, cumin, paprika, cayenne and salt.
- Frozen corn.
- Jalapeño.
- Green onions.
- Cotija cheese and shredded cheddar cheese. Cotija gets mixed in and the cheddar is used for garnishing the top.
- Optional garnishes. Fresh cilantro, green onions, tajin or chili lime seasoning, additional cheddar.
How to make Corn Dip with Cream Cheese
Step One: Preheat a cast iron pan over medium to high heat. When the pan is ready, spread the corn out into an even layer. Let the corn sit for 2-3 minutes allowing it to blister. Gently stir and brown the other side. When done, remove it from the heat and let it cool .
Step Two: Add the softened cream cheese to a large mixing bowl and beat until smooth. Add in the greek yogurt, lime juice and spices. Stir until combined.
Step Three: Gently stir in the corn, jalapeños, green onions and cotija cheese.
Step Four: Transfer to a serving bowl or container. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to blend. Right before serving, top with the cheddar cheese and other garnishes such as chopped cilantro, a sprinkle of light tajin and remaining green onions. Serve with your favorite crunchy vegetables, class tortilla chips or even pita or crostinis.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful tips for this Cream Cheese Corn Dip
- Add a light amount of tajin right before serving- too much will be overly limey tasting.
- Make up to 24 hours ahead. This allows the flavors to marinate. Just add the cheddar cheese and chili lime seasoning (tajin) right before serving, along with the other garnishes.
- Allow the dip to sit out a few minutes before enjoying.
- If serving with tortilla chips, use about ¼ tsp- ½ tsp salt in the dip ( I used ¼ tsp when testing) . If serving with vegetables, you may need to adjust the salt.
- Cook time on the corn will depend on how much water is on it from defrosting. Charring can take 5-7 minutes.
- Use fresh grilled corn or canned corn in this easy corn dip instead of frozen.
Serving suggestions
- Serve this Corn dip Recipe with Cream Cheese with your favorite crunchy vegetables, tortilla chips or even crostini or pita.
- Check out these other healthy game day appetizers for a full spread with dishes like Ground Chicken Empanadas, 3 Ingredient Hawaiian Meatballs, Garlic Steak Bites, Healthy Carne Asada Fries, and Turkey and Cheese Roll Ups.
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Cold Corn Dip With Cream Cheese
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Ingredients
- 8 oz light cream cheese softened to room temperature
- ¾ cup greek yogurt plain non-fat
- 1 large lime juiced
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ tsp salt adjust for taste
- ¼ tsp cayenne
- 2 cups frozen corn thaw and pat dry
- 1 jalapeño seeded and finely diced
- ½ cup green onions sliced, plus extra for garnish
- ½ cup cotija cheese
- ⅓ cup shredded cheddar
Optional garnishes
- 1/4 cup fresh cilantro chopped
- 1/4 cup green onions
- 1/2 cup cheddar cheese for topping
- 2 teaspoon tajin or chili lime seasoning sprinkle on top
Instructions
- Preheat a cast iron pan over medium to high heat. When the pan is ready, spread the corn out into an even layer. Let the corn sit for 2-3 minutes allowing it to blister. Gently stir and brown the other side. When done, remove it from the heat and let it cool .
- Mix the cream cheese and yogurt: Add the softened cream cheese to a large mixing bowl and beat until smooth. Add in the greek yogurt, lime juice and spices. Stir until combined.
- Add the remaining ingredients: Gently stir in the corn, jalapeños, green onions and cotija cheese.
- Transfer to a serving bowl or container. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to blend. Right before serving, top with the cheddar cheese and other garnishes such as chopped cilantro, a sprinkle of light tajin and remaining green onions. Serve with your favorite crunchy vegetables, class tortilla chips or even pita or crostinis.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Helpful tips:
- Add a light amount of tajin right before serving- too much will be overly limey tasting.
- Make up to 24 hours ahead. This allows the flavors to marinate. Just add the cheddar cheese and chili lime seasoning (tajin) right before serving, along with the other garnishes.
- Allow the dip to sit out a few minutes before enjoying.
- If serving with tortilla chips, use about ¼ tsp- ½ tsp salt in the dip ( I used ¼ tsp when testing) . If serving with vegetables, you may need to adjust the salt.
- Cook time on the corn will depend on how much water is on it from defrosting. Charring can take 5-7 minutes.
Nutrition
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