This roasted sweetcorn dip is the kind of dip that disappears before the main course even hits the table – creamy, cheesy, and packed with sweet, smoky roasted corn flavor. You can mix it up ahead of time and pop it in the oven just before serving, or prepare it all at once when guests arrive. Either way, it takes just a few minutes of hands-on prep.

The secret here is all about the balance of flavors: naturally sweet roasted corn, colorful peppers for a pop of freshness, creamy cheeses for richness, and just the right seasoning to make every bite irresistible. Baked until bubbly and golden, this dip is perfect with crunchy tortilla chips or fresh veggies. It’s a warm, crowd-pleasing appetizer that works just as well for a casual movie night as it does for a holiday gathering.

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Roasted Sweetcorn Dip

A rich, cheesy dip packed with roasted sweetcorn, colorful peppers, and a creamy base – perfect for parties and gatherings.

Servings -6 people

Prep Time 10

Cook Time 25

Total Time 35

Equipment

mixing bowls
Sharp knife
Chopping Board
Square Oven-to-Table Baking Dish
Spoon

Ingredients

8 oz cream cheese room temperature (225g)
½ cup mayonnaise 120ml
½ cup sour cream 120ml
½ red pepper core and seeds removed, chopped into small pieces
½ orange pepper core and seeds removed, chopped into small pieces
4 spring onions chopped
4 oz cheddar jack cheese shredded (115g)
12 oz frozen roasted sweetcorn 340g
Salt and pepper to taste

Instructions

Preheat the oven to 375ºF / 190ºC degrees.
In a large mixing bowl, mix together the cream cheese, sour cream, and mayonnaise until combined.
Add in the chopped peppers, spring onions, and frozen sweetcorn. Mix well.
Season with salt and pepper and stir again.
Tip into a square baking dish and spread into an even layer.
Sprinkle over the cheddar jack cheese.
Bake in the oven for 20–25 minutes, until the cheese is melted and the mixture is bubbling.
Serve immediately with tortilla chips or crudités.