Cheesy Corn Cups Recipe

Heading to a playoff game party and need a quick & easy appetizer to share?  This easy, cheesy, corn cup recipe is a major crowd pleaser at our house; it flies off the serving tray faster than I can get them plated and off of the baking sheets!

We’ve been forced to make a milder version of this Rachel Ray adaptation because of the kiddos, but this easy recipe is so versatile that there are quite a few variations you can try.

Cheesy Corn Cups Recipe

  • 2 (8 oz) blocks of low-fat cream cheese, at room temp
  • 2 eggs
  • 1 cup medium cheddar cheese, shredded
  • 1 cup Monterrey Jack cheese, shredded
  • 1 cup frozen corn kernels
  • 1 bag Tostitos Scoops tortilla chips
  • Chives or cilantro, chopped (for garnish)

Preheat the oven to 350 degrees.  In a large bowl, mix the cream cheese & eggs together and blend until smooth.  Add the shredded cheeses and corn and stir together.

Place scoops on a rimmed baking sheet, removing broken cups as they won’t hold the filling well.  Get as many as you can on 1 sheet (this will minimize the need to bake in batches).

Using a small cookie scoop, fill each cup with about 1 teaspoon of filling.  Alternatively, you can put the cheesy corn mixture in a large storage bag and cut about an inch off the bottom corner to make a homemade pastry bag.  Don’t be shy; fill these cups all the way up to their tops.  Bake for about 20 minutes to allow the filling to set.

Serve warm, topped with chives or cilantro as a garnish.


  • Swap cheeses for shredded pepper jack
  • Add 7 oz can of fire roasted green chiles (drained).
  • Serve topped with fresh salsa, or place a bowl in the center of your serving tray for dipping.
  • Garnish each cup with a thinly sliced fresh jalapeno round, or sprinkle with a finely diced jalapenos & cilantro mixture (omit chives).

Cook time: about 25-30 minutes

Makes: about 50 cups

Be brave!  Let your imagination and your taste buds be your guide.  Make multiple batches with different flavor combinations for variety.  Enjoy!

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