Skip to main content
sweet corn in a basket
Jump to Recipe Print Recipe

Summer Corn Dip

A creamy, tangy summer delicacy!
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American


  • 8 oz cream cheese room temp
  • 1/2 cup mayo
  • 20 oz fresh corn cut from cob (4 large ears ish)
  • 7 oz canned green chilies
  • 2 jalapenos chopped
  • 1/2 cup salsa spicy or mild, your choice
  • 2-2 1/2 cups shredded Monterey Jack
  • 1/4 cup cilantro
  • 1 Tablespoon butter
  • salt to taste


  • Preheat oven to 375 degrees. Heat up a saute pan and melt the butter on medium heat, add the corn and brown (approx 3-5 mins)
  • Put your cream cheese, sour cream and mayo into a large bowl. and mix well. Add the browned corn, jalapenos, salsa and half of the shredded cheese and mix well. Salt and pepper to taste.
  • Spread your mixture in a baking pan and top with the remaining shredded cheese.
  • Bake for 20 minutes. Remove from oven when lightly browned and bubbly at the edges and top with cilantro. Cool a bit before serving.
Keyword class recipe, Corn

Stay Connected

Sign up for e-news to learn about special events and offerings.