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Hot Cheesy Corn Dip

This hot corn dip is perfectly creamy and cheesy with the best Mexican flavors. Everyone goes crazy over this easy appetizer recipe!

Hot corn dip in cast iron skillet.
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The Best Mexican Corn Dip

When it comes to dips, I am an expert taste tester. :) I’ve never met a dip I didn’t like and this hot corn dip is no exception. It’s the perfect combination of creamy, cheesy and downright delicious.

If you’ve never tried hot corn dip, you are seriously missing out! It has SO much flavor and couldn’t be any easier to whip up. Plus it’s the perfect party dish to make when you’re trying to branch out from the traditional appetizer recipes.

The dip is a combination of canned corn, red pepper, green pepper, jalapeno, mayo and cheese. It’s super creamy and the cheese gets nice and gooey. It kind of reminds me of creamed corn or corn casserole, but it’s creamier and the flavors have a wonderful Mexican twist.

I topped mine with some chopped fresh tomato and green onion and then used tortilla chips for dipping. It was a huge hit and was empty within about 30 minutes of walking in the door!

Ingredients for hot corn dip mixed in glass bowl.

How to Make Hot Corn Dip

Scroll down for the printable recipe.

  1. Preheat oven and grease pan. Heat oven to 350°F and grease a large skillet or pan.
  2. Combine ingredients and add to pan. In a bowl, combine corn, chilies, cheeses, sour cream, mayo, jalapeno and salt. Spread into the pan.
  3. Bake. Bake the corn dip uncovered until bubbly around the edges, about 30 minutes.
  4. Top and serve. Add desired toppings and serve with chips or crackers.

Cutting the Recipe in Half

This recipe fills a large skillet or 9×13″ pan, but it’s definitely super easy to cut in half too. If you’re serving a smaller crowd, simply half the ingredients and add to a 8×8″ baking dish.

Can It Be Made Ahead of Time?

This appetizer can easily be made ahead of time. Prepare mixture and add to a baking dish. Cover with lid or plastic wrap and place in fridge.

When ready to serve, remove lid or wrap and bake at 350°F until warm and bubbly. You may need to bake an extra 5-10 minutes because the dip was chilled for an extended period in the fridge.

Corn dip in skillet with wooden spoon on the side.

Cooking Tips

  • You can use fresh corn if preferred. You’ll need about 4-5 ears of corn.
  • If using fresh corn, I’d recommend adding in about 1/2 to 1 cup bell peppers for extra flavor.
  • I love to bake my corn dip in a cast iron skillet, but a 9×13 pan works great too.
  • Feel free to top with more shredded cheese and broil for 1-2 minutes until golden and melted.
  • To store, simply add to an airtight container and place in the fridge for about 3-5 days.
  • To reheat, bake in oven until bubbly and warm throughout, about 15-20 minutes.

Favorite Toppings

The toppings are optional, however they do add extra flavor and taste delicious. My personal favorites are sliced green onions and diced tomatoes.

  • Sliced green onions
  • Diced tomatoes
  • Diced red bell pepper
  • Chopped cilantro
  • Diced jalapeno
  • Crumbled bacon

Slow Cooker Version

This corn dip also cooks up wonderfully in a slow cooker!  Just simply place the dip mixture in a crockpot and cook on low for 1-2 hours, or until bubbly. Then turn the setting to warm until you’re ready to serve.

Favorites for Dipping

You can’t go wrong with any of these tasty dipping options below:

  • Tortilla chips
  • Fritos
  • Crackers
  • Pretzels
Corn dip baked in skillet with tortilla chips.

Other Mexican Appetizers

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hot corn dip in cast iron skillet

Hot Corn Dip

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This hot corn dip is perfectly creamy and cheesy with the best Mexican flavors. Everyone goes crazy over this easy appetizer recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 24

Ingredients 

  • 33 ounces Mexicorn (three 11 ounce cans, drained)
  • 7 ounce can chopped green chilies
  • 2 cups Monterey Jack Cheese (or sharp cheddar) , shredded
  • 4 ounces cream cheese , softened
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • cup Parmesan cheese , grated
  • 1 diced jalapeno pepper , optional
  • pinch ground cumin , more to taste

S&P to taste

    Optional for topping: sliced green onions, diced tomatoes or red bell pepper, chopped cilantro

      For serving: tortilla chips, crackers or fritos

        Instructions

        • Heat oven to 350°F. Grease a 10-inch skillet or a 9×13 pan with non-stick spray.
        • In a bowl combine, corn, chilies, cheeses, sour cream, mayo and jalapeno. Add a pinch of cumin, salt and pepper to taste. Spread into the pan.
        • Bake uncovered for 30 minutes or until bubbly around the edges.
        • Top with chopped tomatoes, green onions and/or cilantro if desired. Serve with tortilla chips.

        Notes

        Fresh corn: You can use fresh corn if preferred. You’ll need about 4-5 ears of corn. If using fresh corn, I’d recommend adding in about 1/2 to 1 cup bell peppers for extra flavor.
        Slow cooker: You can also place this dip in a slow cooker and cook on low for 1-2 hours or until bubbly. Turn to the warm setting until ready to serve.
        Smaller batch: This recipe makes enough for a full 9×13″ pan, but it’s easy to cut in half and make in an 8×8″ pan if you have a smaller crowd.
        Storing & reheating: To store, simply add to an airtight container and place in the fridge for about 3-5 days. To reheat, bake in oven until bubbly and warm throughout, about 15-20 minutes.

        Nutrition

        Calories: 116kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 260mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4.9mg | Calcium: 112mg | Iron: 0.3mg

        Nutrition provided is an estimate. It will vary based on specific ingredients used.

        Course: Appetizer
        Cuisine: Mexican

        Did you make this recipe? Don’t forget to give it a star rating below!

        Mexican corn dip on tortilla chip.

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