Appetizer: United States – Iowa (Midwestern United States) – Iowa Corn Dip

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 cups (480 ml; approx. 330 g) fresh corn kernels (about 3 medium ears) OR 15 oz (425 g) canned sweet corn, drained
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 2 jalapeños, seeded and finely chopped (about 30 g)
- 1/2 cup (75 g) red bell pepper, finely diced
- 2 green onions, thinly sliced (about 20 g)
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 cup (4 g) chopped fresh cilantro (optional)
- 1 tbsp (15 ml) unsalted butter or cooking spray (for greasing)
- Tortilla chips, for serving

Instructions

Short Description:
A creamy, slightly spicy corn dip built on cream cheese and Iowa sweet corn, baked until bubbly and served warm with tortilla chips. Bright jalapeños and sharp cheddar balance the sweetness of the corn.

Regional Notes:
This Iowa version highlights sweet corn—use fresh Iowa-grown corn when in season for the most distinctive local flavor; canned sweet corn is an acceptable year-round substitute. Unlike southwestern corn salsas, the Midwestern dip leans on cream cheese and sour cream for a rich, chip-friendly texture typical of Iowa tailgate and potluck spreads.

1. Preheat the oven to 375°F (190°C). Grease an 8 x 8 inch (20 x 20 cm) baking dish or a 10-inch (25 cm) ovenproof skillet with butter or cooking spray.
2. If using fresh corn, cut kernels off the cobs. If using canned corn, drain well. Place the corn in a large bowl and add the chopped jalapeños, diced red bell pepper, and sliced green onions.
3. In a separate bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lime juice, minced garlic, ground cumin, salt, and pepper; mix until fully combined and creamy.
4. Fold the cream cheese mixture into the bowl with the corn and vegetables. Stir in half of the shredded cheddar cheese (about 1/2 cup / 56 g) and the chopped cilantro, if using, until evenly distributed.
5. Transfer the mixture to the prepared baking dish or skillet and smooth the top. Sprinkle the remaining cheddar cheese evenly over the surface.
6. Bake in the preheated oven for 20–25 minutes, until the dip is bubbly and the top is lightly browned. If you prefer a crispier top, broil on high for 1–2 minutes—watch closely to prevent burning.
7. Remove from the oven and let rest 5 minutes. Garnish with additional sliced green onion or cilantro if desired. Serve warm with tortilla chips for dipping.  
(Alternatively, for a cold version: chill the assembled dip (skip baking) at least 1 hour before serving; note texture will be creamier and less bubbly.)