A creamy, cheesy, and savory corn dip made with cream cheese, perfect for parties, potlucks, or game day snacks.

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If using fresh or frozen corn, sauté in a skillet with butter over medium heat for 5-7 minutes until slightly charred. Let cool.
Preheat oven to 375°F (190°C).
In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
Stir in cheddar cheese, green onions, bell pepper, garlic powder, onion powder, paprika, salt, and pepper.
Add corn to the mixture and combine well.
Transfer mixture to a baking dish and spread evenly.
Bake for 20-25 minutes until bubbly and golden on top.
Serve warm with tortilla chips, crackers, or veggies.

You can use canned corn, just drain it well.
For a spicy kick, add chopped jalapeños or a dash of hot sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.