This creamy corn dip is perfect for a game day appetizer or any time you need a warm, go-to, easy-to-make dip. It is naturally gluten free and vegetarian. It can be served with tortilla chips, corn chips (like Fritos), or alongside fresh vegetables like cucumbers slices, snap peas, carrots, or sliced bell peppers.
I feel like I’m constantly in search of dip recipes. Between monthly board game nights with friends and football parties with families, a good appetizer repertoire is a must-have!
This creamy corn dip is a favorite because I know it can be pulled together fairly quickly without a lot of prep work. The addition of chipotle chiles in adobo sauce gives the dip a little spicy kick while adding a nice depth of flavor.
Can I substitute creamed corn?
If you prefer a less creamy dip, feel free to substitute a regular can of corn (or fresh or frozen corn) for one or both of the creamed corn cans.
Where do I find chipotle chilis in adobo sauce?
Chipotle chilis in adobo sauce can typically be found in the Mexican food section of your grocery store. They usually come in a 4 oz. can or bottle. You will not use the entire can! One or two is typically plenty for most recipes. I store the remaining chilis in an air-tight container in the refrigerator. They will keep for several weeks and can be used in other dishes.
I use 1 chipotle chili because they can get a little spicy. Feel free to use one or two more to kick things up. Whatever you do, don’t leave them out! They add a delicious depth of flavor to the creamy corn dip.
Looking for more appetizer dip ideas?
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Creamy Corn Dip
Ingredients
- 2 -14.75 oz. cans creamed corn
- 1 -10 oz. can rotel
- 8 oz. low-fat cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 1-2 chipotle chiles in adobo sauce, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 green onion, chopped
Instructions
- Preheat oven to 350° F.
- In a medium bowl, combine corn and cream cheese until almost all cream cheese clumps are gone. Add remaining ingredients and stir until completely combined.
- Pour mixture into an oven-safe bowl. Bake for 10 minutes or until bubbling around the edges.
- Serve warm with tortilla chips, Fritos (or other corn chips), or fresh vegetables.
This recipe was given to me by my sweet friend, Melissa, and has been adapted over the years.
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