Recipe

Hearty Corn Dip (Crispy and Crunchy)

Creamy, cheesy corn dip with crisp edges and a crunchy topping. Built for chips, veggies, and “just one more bite” energy.

By Matt Campbell

•

4.8

A cast iron skillet filled with bubbling cheesy corn dip with browned edges and a crunchy cracker topping on a wooden table

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This is the corn dip I make when I want something that feels like a party even if it is just me, a skillet, and a bag of tortilla chips. It is creamy in the middle, loud with corn sweetness, and it gets those golden, crispy edges that make you hover by the oven door like a gremlin.

The trick here is balance: a rich base (cream cheese and sour cream), a punchy, bright layer (lime, scallions, a little jalapeño if you are into it), and a topping that actually stays crunchy (buttered crackers or panko, plus a quick broil at the end). No complicated ingredients, no weird steps, just dependable dip behavior.

A close-up photo of a scoop of cheesy corn dip on a tortilla chip with visible corn kernels and green onions

Why It Works

Crispy edges, creamy center: Baking in a hot oven concentrates the dip and browns the perimeter for that cravey “corner piece” vibe.
Big corn flavor: A mix of sweet corn and smoky spices makes it taste like summer cookout corn, even in sweatpants season.
Crunch that holds up: A buttered cracker or panko topping toasts separately from the creamy base, so it stays crisp instead of going soggy.
Easy to tweak: Make it spicy, make it bacon-y, make it extra cheesy. The base is solid.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover tightly or transfer to an airtight container. Store up to 4 days.

Reheat (best method): Spoon into a small baking dish and bake at 350°F for 12 to 18 minutes until hot. If you want the crunch back, add a fresh sprinkle of crackers or panko for the last 3 to 5 minutes. For extra certainty, heat until the center reaches 165°F.

Microwave (fast method): It works, but you will lose the crispy edges. Do 30-second bursts, stirring between, until hot.

Freezing: Not my favorite. Dairy-based dips can get grainy when thawed. If you must, freeze up to 1 month and reheat in the oven, stirring well halfway through. Expect some texture changes.

Common Questions

Can I use canned corn instead of frozen?

Yes. Drain it well and pat it dry. Extra moisture is the enemy of crisp edges.

How do I make it spicier?

Add 1 to 2 minced jalapeños (seeds in for heat), a pinch of cayenne, or swap in pepper jack for part of the cheese. You can also drizzle hot sauce over the top before serving.

What makes it “hearty”?

A little protein and body. This version uses black beans (optional but recommended) plus a thicker, scoopable base that does not turn into soup when it gets warm.

Can I make it ahead?

Totally. Mix the dip base up to 24 hours ahead and refrigerate. Add the crunchy topping right before baking so it stays crisp.

My dip is too thick. How do I fix it?

Stir in 1 to 3 tablespoons milk until it loosens up. Warm dips tighten as they cool, so adjust right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or a 10-inch cast iron skillet
Mixing bowl
Rubber spatula or sturdy spoon
Microplane or zester (optional for lime)
Measuring cups and spoons

I started making corn dip as a “bring something” dish, because it is the kind of recipe that makes people think you tried really hard when you mostly just stirred things together. The first time I baked it in a cast iron skillet, the edges browned like a cheesy, corn-studded lasagna corner and I was done for. Now I chase that crisp edge on purpose, and I always keep extra crackers nearby because the topping mysteriously disappears before the dip even hits the table.

Hearty Corn Dip (Crispy and Crunchy)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 (makes about 5 cups)

Ingredients

2 cups corn kernels (frozen, thawed and patted very dry, or fresh cut from about 3 ears)
8 oz cream cheese, softened
1/2 cup sour cream
1/3 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack (or pepper jack)
2 scallions, thinly sliced (white and green parts)
1 to 2 cloves garlic, finely grated or minced
1 tablespoon lime juice, plus 1/2 teaspoon lime zest (optional but great)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 jalapeño, minced (optional)
1/2 cup black beans, rinsed and drained (optional for extra hearty)

Crunchy topping

3/4 cup crushed buttery crackers (like Ritz) or panko breadcrumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan (optional)
1 tablespoon chopped cilantro (optional, for serving)

Instructions

Heat the oven. Preheat to 400°F. Lightly grease an 8x8-inch dish, or use a 10-inch cast iron skillet.
Mix the creamy base. In a bowl, stir together the cream cheese, sour cream, and mayonnaise until smooth. A few small lumps are fine. They will melt out in the oven. If your cream cheese is being stubborn, let it sit at room temp longer, or microwave it for 10 to 15 seconds, then stir again.
Build the flavor. Stir in the corn (seriously, make sure it is patted dry), cheddar, Monterey Jack, scallions, garlic, lime juice (and zest if using), chili powder, smoked paprika, salt, pepper, and jalapeño if using. Fold in black beans if you want the dip extra hearty.
Top it for crunch. In a small bowl, mix crushed crackers (or panko) with melted butter and Parmesan if using. Sprinkle evenly over the dip. Crackers brown faster than panko, so keep that in mind when you are watching the top.
Bake. Bake for 18 to 22 minutes, until bubbling and deeply golden around the edges. If you like precision, you are aiming for 165°F in the center.
Optional crisp boost. Move the rack to the upper third and broil on high for 30 to 90 seconds for extra crunch. Stay close. The line between toasted and tragic is short.
Rest and serve. Let the dip cool for 5 minutes so it thickens up. Top with cilantro or extra scallions. Serve with tortilla chips, sturdy crackers, or sliced bell peppers.

A photo of corn dip being baked in a cast iron skillet with browned edges in an oven

Nutrition information is estimated.

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