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Cheesy Hot Corn Dip

Creamy and cheesy hot corn dip is packed with flavor from cream cheese and Monterey Jack cheese then green chilies and jalapeno add the perfect kick. This simple recipe is a crowd pleasing appetizer!

Corn dip with cream cheese is the perfect appetizer recipe to make along with traditional dips like baked spinach artichoke dip or French onion dip.

Corn dip in a cast iron skillet.
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Cream Cheese Corn Dip

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

If you’ve never tried hot corn dip, it is irresistible with a combination of canned corn, shredded cheese, cream cheese, green chilies, jalapeno, mayo and sour cream. It kind of reminds me a corn salsa recipe meets creamed corn or corn casserole, but it’s creamier and the flavors have a wonderful Mexican twist.

Recipe Ingredients

Sweet corn combined with cheese and savory peppers is simple but will become your new go-to party recipe!

Corn on the cob.

Find the full printable recipe with specific measurements below.

  • Corn: I used three cans of Mexicorn but you can use regular canned corn or fresh grilled corn.
  • Chopped green chiles: Green chilies are great way to add a lot of flavor to the dip without adding a lot of salt.
  • Cheese: I like to use freshly grated Monterey Jack cheese and Parmesan cheese, but you can also use sharp cheddar cheese or a combination.
  • Cream cheese: Full fat cream cheese will add the best rich taste.
  • Sour cream and mayonnaise: The combination of both of these adds the best creamy and tangy flavor.
  • Jalapeno pepper: Optional, but recommended for a little spicy heat!
  • Ground cumin: Adds the perfect seasoning to this hot dip.

Substitutions and Variations

  • Spicier: Add a few dashes of hot sauce or chili powder to the corn dip filling. Canned jalapenos would work, too, like in this jalapeno popper dip.
  • Savory: Add some cooked and chopped bacon or a crumb cracker topping.
  • Fresh corn: You’ll need about 4-5 ears of fresh corn and I would recommend adding in about 1/2 to 1 cup bell peppers for extra flavor. Frozen corn? Make honey butter skillet corn recipe instead.
  • Fiesta corn dip: Add additional chopped bell peppers, black beans and chopped green onions.
  • Fresh toppings: Before serving garnish your hot corn dip with sliced green onions, a squeeze of lime juice diced tomatoes or red bell pepper and chopped cilantro.

How to Make Corn Dip

This corn dip is ready to eat in just over 30 minutes!

Showing how to make corn dip in a 4 step collage.
  • Combine ingredients: In a bowl combine, corn, green chilies, both shredded cheeses, sour cream, mayo and jalapeno if you are using. Stir together and add a pinch of cumin, salt and pepper to taste.
  • Spread into the pan: Spread into a 10-inch skillet or a 9×13 pan coated with non-stick spray.
  • Bake: Bake at 350 degrees F uncovered for 30 minutes or until hot and bubbly around the edges.
  • Garnish: Top with chopped tomatoes, green onions and fresh cilantro if desired. Serve with tortilla chips, fritos scoops or corn chips.

Expert Tips

  • 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.
  • This corn dip also cooks up wonderfully in a slow cooker! 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.
  • Softened cream cheese will incorporate better with your other ingredients. See all my tips on how to soften cream cheese.
  • Leftover corn? Make corn salad.

FAQs

How can I cut 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 you make this dip in advance?

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.

Can I serve this dip cold?

Technically you could, but it’s much better warmed up! You might like this elote corn dip, black bean salsa, jalapeño popper cheese ball and Mexican street corn salad that are all meant to be served cold.

What is corn dip made of?

While there are many versions, most corn dip recipes will contain a combination of corn, peppers, cheese and other creamy ingredients like sour cream, cream cheese or mayo.

Corn dip in a cast iron skillet on counter.

Serving Suggestions

Serve with tortilla chips, crackers or pretzels for dipping. It’s also great with fritos like my recipe for frito pie! It also makes a great dip to add to your party spread with grape jelly chili sauce meatballs and bean dip.

This dip also makes a great side dish for beef taquitos or chicken flautas and is sure to be a winner no matter how you serve it! Everyone will love it’s different taste and colorful presentation.

Storage

  • 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.
Dipping tortilla chip into corn dip.

More delicious dips we love include this queso dip with chorizo, bacon cheddar ranch dip and this jalapeno popper recipe!

More Dip Recipes

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Corn dip in a cast iron skillet.

Hot Corn Dip

5 from 25 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Creamy and cheesy hot corn dip is packed with flavor from cream cheese and Monterey Jack cheese then green chilies and jalapeno add the perfect kick. A crowd-pleasing appetizer!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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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