Easy 5-Ingredient Roasted Corn and Cream Cheese Dip
A quick and creamy dip featuring roasted corn and cream cheese with a hint of spice, perfect for parties and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 3 cups fresh corn kernels (or thawed frozen corn)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 small jalapeño, seeded and finely chopped
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- If using fresh ears, slice the kernels off the cob and spread them in a single layer on a baking sheet. If using frozen corn, spread it out to thaw and dry slightly.
- Roast the corn in the oven for 12-15 minutes, stirring halfway through, until some kernels are golden brown but not burnt.
- Remove seeds and ribs from the jalapeño, then finely dice it.
- In a mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy.
- Stir in ground cumin, salt, and pepper; adjust seasoning to taste.
- Fold in the roasted corn and chopped jalapeño until evenly distributed but still chunky.
- Transfer the dip to a serving dish and serve warm or at room temperature. Refrigerate leftovers up to 24 hours and bring to room temperature before serving.
Notes
Toss corn with a little oil before roasting for better browning. If dip is too stiff after chilling, stir in a splash of milk or extra sour cream. Roasting times may vary by oven; watch the corn closely. Can be made vegan by using plant-based cream cheese and sour cream.
Nutrition
- Serving Size: About 1/4 cup per se
- Calories: 120
- Fat: 7
- Carbohydrates: 10
- Protein: 3
Keywords: roasted corn dip, cream cheese dip, party dip, easy appetizer, 5-ingredient dip, game day recipe