You can skip the bake and enjoy this cold.

1. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, garlic powder, salt, and black pepper. Mix until smooth.
2. Stir in the sweet corn, cheddar cheese, green onions, and red bell pepper.
3. Mix until everything is well combined.
4. Chill for at least 1 hour before serving for best flavor.

Recipe Tips

• Drain the corn really well.
  This might seem like a small step, but it matters. Even canned sweet corn holds more liquid than you’d expect. I like to let it sit in a strainer for a bit, and sometimes even give it a gentle pat with a paper towel. It helps keep the dip nice and creamy instead of watery.
• Grate your own cheddar if you can.
  We’ve made it both ways, and freshly shredded cheese really does melt smoother. Pre-shredded works in a pinch (and we all use it sometimes), but if you have a block on hand, it’s worth the extra minute.
• Let the cream cheese soften first.
  I’ve tried rushing this step, and it always shows. When the cream cheese is at room temperature, everything mixes together so much easier and turns out nice and smooth.
• Give it a quick taste before baking (or chilling).
  This is something I’ve gotten in the habit of doing. A quick taste lets you adjust the salt, garlic, or spice level before it’s finished. Especially helpful if you’re making it kid-friendly like we usually do.
• If it looks a little dry, don’t worry.
  If it bakes a bit longer than planned and looks dry on top, I just stir in a splash of milk or a little extra sour cream while it’s still warm. It comes right back together.
• For a golden, bubbly top.
  When we’re serving it warm, I sometimes turn on the broiler for the last minute or two to get those lightly golden, cheesy edges. Just keep a close eye on it—it goes fast.
• Chilling makes a difference for cold dip.
  When serving this cold, I’ve found it tastes even better after it sits in the fridge for a bit. The flavors really come together.
• If you overbake.