It’s mid-July at the time of this posting, and I can’t count the number of barbecues that my family has been invited to.
I do not like to arrive empty handed, so I have been busy in the kitchen whipping up salads and desserts. No matter what the occasion, I always like to bring something special to contribute to the meal.
When pressed for time (and ideas) I have found that you can never go wrong with chips and homemade dip. This corn and cream cheese dip can easily be thrown together the night before your summertime event, or even the morning of.
Simply garnish with cherry tomato quarters before you head out, grab a bag of tortilla chips, and you are ready to go. It is also a great addition to pack in your basket or cooler when you are on your way out to the beach or the park for a picnic lunch.
Or, why not serve it in a bread bowl, lettuce boats, or hollowed out cucumbers?
I prefer thick and chunky salsas and dips for my chips. Packed with corn and jalapenos, this recipe is spicy and hearty. It really satisfies a hungry crowd.Print
Summer is all about backyard barbecues and picnics, the perfect time to bust out this corn and cream cheese dip with cherry tomatoes.
- 2 cups corn kernels (fresh, frozen and defrosted, or canned and drained)
- 8 oz cream cheese, room temperature
- 5 oz shredded cheddar cheese
- 3 oz shredded pepper jack cheese
- 3 medium jalapenos, seeded and chopped (approx. 1/3 cup total)
- 1/4 cup chopped green onions, green parts only
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cherry tomatoes, quartered
- Combine corn, cream cheese, shredded cheese, jalapeno, green onion, sour cream, and mayonnaise in a medium bowl. Stir until well incorporated.
- Cover and refrigerate for at least 4 hours.
- Garnish with the cherry tomatoes and serve.
- Category: Dips
- Method: No-Cook
- Cuisine: Appetizer
Keywords: corn, cream cheese, dip, appetizer, tomato, jalapeno
Cooking By the Numbers…
Step 1 – Prepare Vegetables and Measure Out All Remaining Ingredients
If you are using fresh corn, remove the kernels from the cobs and transfer to a medium bowl. If you’re using frozen instead, make sure to thaw it and allow it to drain before using it in the recipe. When using canned corn, be sure to drain all of the excess liquid before using.
Seed and chop 3 medium jalapenos using a sharp knife. You should have about 1/3 cup total.
Chop the green parts of the scallions until you have 1/4 cup in total. You can save the white root ends for another use.
Quarter 1/2 cup of cherry tomatoes.
Measure out all of the remaining ingredients as listed on the ingredients list. Room temperature cream cheese is best, since it will be easier to combine with the other ingredients. Remove it from the foil and allow it to soften for a few hours at room temperature.
Step 2 – Make Dip
Add the cream cheese, shredded cheeses, jalapeno, green onion, sour cream, and mayonnaise to the medium bowl with the corn.
Stir until well incorporated, scraping down the sides of the bowl as needed.
Step 3 – Chill
Cover the bowl with plastic wrap or a lid. Place in the refrigerator and chill for at least 4 hours before serving.
Garnish with cherry tomatoes and serve.
Dive into This Delicious Dip
There are several things that you can serve up with this tasty summertime appetizer to shovel all that creamy goodness into your mouth. My personal favorite is tortilla chips or cucumber rounds. Both are great for dipping, but you can also serve little dollops of it on cucumber rounds for a fancy looking appetizer.
Try lettuce boats for a low-carb take, or you can even serve this up in a bread bowl in place of the classic spinach artichoke app.
And if you love the taste of sweet corn, read our round up of the best summertime corn recipes!
For more dips for your party inspiration, here are some of our favorites:
- Cheesy Jalapeno Black Bean
- Easy Spinach Artichoke
- Spicy Cilantro Jalapeno Hummus
- Baba Ghanoush Hummus
What occasion will you bring this dip recipe out for? Tell us in the comments below, and be sure to rate the recipe as well.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 9, 2015. Last updated: September 20, 2019 at 18:49 pm. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.