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Horizontal image of a platter with assorted vegetables and chips, with a dip topped with tomatoes in the center.

Corn and Cream Cheese Dip with Cherry Tomatoes

  • Author: Jennifer Swartvagher
  • Total Time: 4 hours, 10 minutes
  • Yield: 6 servings 1x


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


  1. Combine corn, cream cheese, shredded cheese, jalapeno, green onion, sour cream, and mayonnaise in a medium bowl. Stir until well incorporated.
  2. Cover and refrigerate for at least 4 hours.
  3. Garnish with the cherry tomatoes and serve.
  • Prep Time: 10 minutes
  • Category: Dips
  • Method: No-Cook
  • Cuisine: Appetizer

Keywords: corn, cream cheese, dip, appetizer, tomato, jalapeno