Skillet Corn Dip

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The Labor Day appetizer that everyone will fight over!

Looking for an easy appetizer that disappears the moment it hits the table? This skillet corn dip combines creamy cheese, sweet corn, and smoky chipotle for a warm, crowd-pleasing bite that’s perfect for Labor Day gatherings, game day spreads, or any casual get up.

Softened cream cheese and sour cream create a rich, luscious base, while fresh lime juice adds brightness and a touch of chipotle powder brings just the right amount of smoky heat.

What really makes this dip special is the layering of textures and flavors. Sweet corn, diced jalapeño, minced garlic, green onion, and fresh cilantro fold into the creamy base for pops of color and crunch, then everything gets topped with melty Pepper Jack cheese and baked until golden and bubbling.

Serve it straight from the skillet with tortilla chips for scooping, or spoon it alongside grilled meats for an easy, flavor packed side. Either way, this corn dip is guaranteed to earn a permanent spot in your appetizer rotation.

Skillet Corn Dip

Servings

Ingredients

1 (8-oz.) pkg. cream cheese, very soft
1/2 cup sour cream
1 lime, juiced
1 tsp chipotle powder
1/4 tsp cumin
kosher salt
2 (15-oz.) cans corn, drained
1 jalapeño, seeds and ribs removed if desired, finely chopped
2 green onions, finely sliced
2 garlic cloves, minced
1/3 cup coarsely chopped fresh cilantro
1¼ cup shredded Pepper Jack or Monterey Jack cheese, divided

For serving

Tortilla chips

Instructions

Arrange a rack in the center of the oven; preheat to 375°.
In a large bowl, whisk cream cheese, sour cream, lime juice, chipotle powder, and cumin until smooth; season with salt.
Stir in drained corn, jalapeño, scallions, garlic, cilantro, and 1 cup Pepper Jack or Monterey Jack cheese.
Transfer corn mixture to a medium baking dish or cast-iron skillet.
Sprinkle with remaining 1/4 cup Monterey Jack.
Bake dip until golden and bubbly, 25 to 30 minutes.
Serve with tortilla chips.