Dinner

Cheesy Baked Corn Dip with Jalapeño, Feta, and Cilantro Recipe

ByMaya Arden June 27, 2026June 27, 2026

Introduction

This creamy and flavorful corn dip is perfect for parties or casual gatherings. Packed with fresh ingredients and melted cheese, it’s easy to make and sure to be a crowd-pleaser.

A close-up view of a creamy dip in a white round dish, with a thick, melted cheese layer mixed with small chunks of corn and diced green herbs spread evenly on top. The dip has a soft, smooth, and slightly gooey texture with melted cheese strands pulling up from the scoop. Bright green herb leaves are scattered widely over the creamy yellow and white dip layers. A woman's hand is holding a lightly textured, off-white chip scooping up a portion of the dip from the edge. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8-oz.) pkg. cream cheese, softened
1/3 cup sour cream

1/4 cup mayonnaise
1 lime, juiced

1 tsp. chili powder
Kosher salt

2 (15-oz.) cans corn, drained
1 jalapeño, seeds and ribs removed if desired, finely chopped
2 scallions, finely chopped

2 garlic cloves, finely chopped
1/4 cup coarsely chopped fresh cilantro, plus more for serving
1/4 cup crumbled feta

1 1/4 cups shredded Monterey Jack, divided
Hot sauce, for serving
Tortilla chips, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a large bowl, whisk together cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth. Season with kosher salt to taste.
Step 2: Stir in the drained corn, chopped jalapeño, scallions, garlic, cilantro, feta, and 1 cup of the shredded Monterey Jack until well combined.
Step 3: Transfer the mixture to a medium baking dish or cast-iron skillet. Sprinkle the remaining 1/4 cup of Monterey Jack on top.

Step 4: Bake the dip in the preheated oven until it is golden and bubbly, about 25 to 30 minutes.
Step 5: Remove from the oven, drizzle with hot sauce, and garnish with additional fresh cilantro. Serve warm with tortilla chips alongside.

Tips & Variations

For a milder dip, remove all the seeds and ribs from the jalapeño before chopping.

Try substituting feta with cotija cheese for a slightly different tangy flavor.
To add more texture, stir in diced red bell pepper or roasted poblano peppers.
This dip can be made ahead and baked just before serving to save time.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. If the dip thickens after refrigeration, stir in a splash of sour cream or lime juice before reheating to restore its creaminess.

How to Serve

A close-up view of a cast iron skillet filled with creamy cheese dip topped with melted yellow and white cheese, scattered pieces of yellow corn, and chopped green herbs. The edges show a light golden crust with some bubbling cheese, while the middle has a smooth, melty texture. A woman's hand is dipping a large, pale yellow tortilla chip into the dip on the right side of the skillet. To the left, part of a glass filled with a light frothy beverage sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned?

Yes, you can substitute frozen corn. Be sure to thaw and drain it well to avoid excess moisture in the dip.

Is this dip suitable for making ahead of time?

Absolutely. Prepare the dip mixture and store it covered in the refrigerator. Bake it just before serving for the best texture and flavor.

Maya Arden