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A bowl of creamy dip topped with shredded cheese and chopped herbs, surrounded by sliced cucumbers, red bell peppers, and tortilla chips.

Cold Corn Dip With Cream Cheese

Kristina Cadelina
An easy and quick, no-bake corn dip loaded with charred sweet corn, cotija, cheddar cheese and a little heat from jalapeño and cayenne. Made lighter with light cream cheese and non-fat Greek yogurt. Ready in minutes and perfect for parties, game day or anytime you want a snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Cuisine Mexican
Servings 18
Calories 84 kcal

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

Notes:
Storing:
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.
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Nutrition

Calories: 84kcalCarbohydrates: 7gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 16mgSodium: 178mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 253IUVitamin C: 3mgCalcium: 92mgIron: 0.4mg
Keyword Corn Dip with Cream Cheese
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