Why You’ll Love This Recipe

Bold, Zesty Flavor in Every Bite – The tangy lime, smoky chili powder, and creamy cheeses make this Labor Day Corn Dip an irresistible party starter.
Super Simple, Super Fast – Only 10 minutes of prep and 30 minutes in the oven. You’ll spend more time munching than mixing.
Loaded with Texture – Sweet corn, crunchy jalapeño, fresh scallions, and melty Monterey Jack create a dip that’s both creamy and crunchy.
Perfect for Any Labor Day Spread – Serve it alongside burgers, hot dogs, or just a mountain of tortilla chips. It’s the MVP of your cookout table.

Introduction

Picture this: the grill is sizzling, friends are gathering, and you walk out with a bubbling, golden skillet of Labor Day Corn Dip. The aroma of roasted corn, melted cheese, and a hint of chili hits them before you even set it down. One scoop, and they’re hooked—creamy, spicy, tangy, and absolutely addictive. This isn’t just another dip; it’s the dish that disappears first, the one people hover around asking for the recipe. And guess what? It’s embarrassingly easy to make. You’re about to become the hero of your own backyard party.

Ingredients with Measurements

8 oz cream cheese, softened
1/3 cup sour cream
1/4 cup mayonnaise
Juice of 1 lime
1 tsp chili powder
Kosher salt, to taste
2 (15 oz) cans corn, drained
1 jalapeño, seeded and finely chopped
2 scallions, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh cilantro, chopped, plus more for garnish
1/4 cup crumbled feta
1 1/4 cups shredded Monterey Jack, divided
Hot sauce, for serving
Tortilla chips, for serving

Detailed Step-by-Step Directions

Preheat & Prep – Set your oven to 350°F. In a large bowl, combine softened cream cheese, sour cream, mayonnaise, lime juice, and chili powder. Whisk until smooth and creamy. Season lightly with salt—remember, the cheeses add salt too.
Fold in the Goodies – Gently fold in the drained corn (two full cans—yes, that much!), chopped jalapeño, scallions, garlic, cilantro, crumbled feta, and 1 cup of the Monterey Jack. Mix until everything is evenly coated in that dreamy base.
Assemble & Top – Transfer the mixture to a medium baking dish or a cast-iron skillet. Sprinkle the remaining 1/4 cup Monterey Jack evenly over the top. Want a golden crust? Don’t skimp here.
Bake to Perfection – Place in the oven and bake for 25–30 minutes, until the dip is bubbly around the edges and the top is golden in spots. The cheese should be melted and slightly blistered.
Finish & Serve – Drizzle with your favorite hot sauce (we love a smoky chipotle variety) and sprinkle with extra chopped cilantro. Serve warm with a pile of tortilla chips. Watch it vanish.

Different Ways to Present & Serve

Cast-Iron Skillet Showstopper – Bake and serve directly in a mini cast-iron skillet for rustic, Instagram-worthy appeal. Add a small bowl of hot sauce on the side.

Individual Mini Dips – Divide the mixture into 4–6 small ramekins. Bake for 20 minutes instead of 30. Perfect for portion control or a party where everyone wants their own.

Topped & Loaded – After baking, add diced avocado, crumbled bacon, pickled jalapeños, or a dollop of sour cream. Every scoop becomes a loaded bite.

As a Nacho Base – Spread the warm dip over a platter of tortilla chips, then top with shredded lettuce, diced tomatoes, black olives, and a squeeze of lime. Instant nachos!

How to Store & How Long Does It Last

Leftover Labor Day Corn Dip? Lucky you. Let it cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. To reheat, spoon it into a microwave-safe bowl and heat in 30-second bursts, stirring between each, or pop it back in a 350°F oven for 10–15 minutes until warm and bubbly.

Freezing tip: You can freeze the unbaked mixture in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge, then bake as directed (add 5 extra minutes). The texture after freezing stays surprisingly creamy—just give it a good stir before baking.

FAQs

Can I use fresh corn instead of canned? Absolutely! Grill 4 ears of corn until charred, cut off the kernels, and use them instead of canned. The smoky sweetness takes this dip over the top.
Is this dip gluten-free? Yes, all the ingredients are naturally gluten-free. Just double-check your hot sauce and tortilla chips are certified gluten-free if needed.
Can I make it dairy-free? Swap cream cheese for a dairy-free version, use vegan sour cream and mayo, and replace Monterey Jack & feta with plant-based alternatives. The texture will be slightly different but still delicious.
How spicy is this dip? It’s mild to medium—the jalapeño is seeded so there’s a gentle warmth, not a burn. For more heat, leave the seeds in the jalapeño or add a diced serrano.
Can I prep it ahead of time? Yes! Assemble the dip (without the top layer of cheese) up to 24 hours ahead, cover, and refrigerate. Then sprinkle the cheese on just before baking.
What can I serve with it besides chips? Try crunchy veggie sticks (celery, bell peppers, carrots), pita chips, or even spread it on grilled bread. It also works as a topping for baked potatoes.
Do I have to use Monterey Jack? Not at all. Cheddar, pepper jack, or a Mexican blend will work beautifully. Pepper jack will add extra kick—perfect for heat lovers.
Can I make this in a slow cooker? Yes! Mix everything (except the top cheese) in the slow cooker. Cook on low for 2 hours, then sprinkle cheese on top, cover for 10 minutes until melted. Serve directly from the slow cooker.
Why is my dip watery? Make sure your canned corn is fully drained—pat it dry with paper towels if needed. Also avoid overmixing after adding the corn, as that can release excess moisture.
How many does this serve? The recipe makes about 6 generous servings as a dip. For a crowd, double it and bake in a 9×13 dish (add 10 minutes to the baking time).

Labor Day Corn Dip

A creamy, zesty, and crowd-pleasing corn dip perfect for any gathering. This Labor Day favorite is best served warm with crispy tortilla chips.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Cuisine American

Servings 6 servings

Calories 482 kcal

Equipment

Large mixing bowl
Baking dish or cast-iron skillet

Ingredients

8 oz cream cheese softened
1/3 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice approx. juice of 1 lime
1 tsp chili powder
to taste Kosher salt
30 oz corn 2 cans, drained
1 jalapeño seeded and finely chopped
2 scallions finely chopped
2 cloves garlic finely chopped
1/4 cup fresh cilantro chopped, plus more for garnish
1/4 cup feta cheese crumbled
1 1/4 cups Monterey Jack cheese shredded, divided
to taste Hot sauce for serving
Tortilla chips for serving

Instructions

Preheat your oven to 350°F. In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth. Season lightly with salt.
Gently fold in the drained corn, chopped jalapeño, scallions, garlic, cilantro, feta, and 1 cup of the Monterey Jack cheese.
Transfer the mixture to a medium baking dish or a cast-iron skillet. Sprinkle the remaining 1/4 cup Monterey Jack evenly on top.
Bake for 25–30 minutes, until bubbly and golden in spots. Drizzle with hot sauce and sprinkle with extra cilantro. Serve warm with tortilla chips.

Notes

Nutrition Information per serving:

Calories: 482

Note: Carbohydrates, fats, and protein values were not specified in the original recipe.

Best Labor Day Corn Dip