Summer Corn Dip

Guaranteed to disappear quickly- this summer corn dip is packed with cream cheese and diced veggies! Perfect for dipping tortilla chips, veggie sticks, or serve with grilled fish or chicken.

As the summer days wind down and sweet summer corn is ready at your local farmer's market, it's the perfect time to make this irresistible dip!

This summer corn dip has quickly become a household fave! First, it's super simple and makes a terrific appetizer, snack, or side dish. Creamy- but, it's also packed with veggies. Oh, and it boasts a lot of flavor, but made with only a few basic ingredients.

I decided to sauté all of the veggies, but you can also leave them raw. This corn dip can be served warm or cold. And, it pairs well with tortilla chips, veggie sticks, or served over grilled chicken or fish. Everyone will love it!

Why You'll Love This Recipe

  • Quick and easy to make!
  • The perfect balance of sweet, savory, and creamy!
  • Perfect for any occasion!
  • A creamy dip you can feel good about enjoying!
  • A crowd-pleaser!

Summer corn dip with cream cheese

Ingredients in Summer Corn Dip

  • Corn
  • Bell Peppers
  • Onion
  • Cream Cheese
  • Greek Yogurt
  • Shredded Cheese
  • Cumin or Taco Seasoning
  • Scallions
  • Cilantro

How to Make Summer Corn Dip

  1. OPTIONAL: Sauté the corn, bell peppers, and onion with olive oil, salt, and pepper. I sautéed each veggie individually for 3-5 minutes over medium-high heat. Allow to cool.
  2. In a large mixing bowl, add the cream cheese, yogurt, lime zest, lime juice, cumin, salt, and pepper. Then, use an electric mixer to beat until smooth.
  3. Next, add the corn, bell peppers, onion, scallions, cilantro, and shredded cheese. Stir until well-coated. Store in the fridge until ready to serve.

Storing Corn Dip

This corn dip can be stored in the fridge for 3-4 days.

Can I use frozen or canned corn?

Yes- frozen, canned, and fresh corn will all work well in this recipe! When using canned corn, be sure to drain and rinse well. For frozen, sauté or allow to thaw and pat dry before using. Fresh corn should be cooked and carefully removed from the cobb before using in this recipe; however, sweet corn can also be eaten raw.

Can I make this dip in advance?

You bet! This dip is perfect to make the night before and serve at your next BBQ or game-day celebration!

Overhead view of creamy summer corn dip with scallions and cilantro

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Summer Corn Dip

Guaranteed to disappear quickly- this summer corn dip is packed with cream cheese and diced veggies! Perfect for dipping tortilla chips, veggie sticks, or serve with grilled fish or chicken.

Prep:
10
min
cook:
15
min
total:
25
min
Print 2
Author:

Ingredients
  • 8 oz. cream cheese, softened
  • 1 c. plain Greek yogurt
  • Zest 1 lime
  • Juice of 1 lime
  • 1/2 tsp. cumin
  • Salt and pepper
  • 2 lbs. sweet corn (about 5 cups)
  • 2 bell peppers, diced
  • 1 medium onion, diced
  • 2 scallions, diced
  • 1 handful of cilantro, chopped
  • 1 c. shredded cheese
Instructions
  • OPTIONAL: Sauté the corn, bell peppers, and onion with olive oil, salt, and pepper. I sautéed each veggie individually for 3-5 minutes over medium-high heat. Allow to cool.
  • In a large mixing bowl, add the cream cheese, yogurt, lime zest, lime juice, cumin, salt, and pepper. Then, use an electric mixer to beat until smooth.
  • Next, add the corn, bell peppers, onion, scallions, cilantro, and shredded cheese. Stir until well-coated. Store in the fridge until ready to serve.

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