Creamy and cheesy hot corn dip made with corn, cream cheese, sour cream, mayonnaise, green chilies and jalapeno is loaded with the best Mexican flavors. Everyone goes crazy over this easy appetizer recipe!
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Creamy Hot 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 tastes.
If you’ve never tried hot corn dip, it is irresistible! It has SO much flavor and couldn’t be any easier to whip up. It’s the perfect party dish to make when you’re trying to branch out from traditional appetizer recipes like baked spinach artichoke dip or French onion dip.
The dip is a combination of canned corn, shredded cheese, cream cheese, green chilies, jalapeno, mayo and sour cream. 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! Leftover corn? Make my corn salad.
Sweet corn combined with cheese and savory peppers is simple but will become your new go-to party recipe!
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.
- 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!
- 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.
- 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! 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.
- Softened cream cheese will incorporate better with your other ingredients. See all my tips on how to soften cream cheese.
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.
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.
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.
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.
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.
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Hot Corn Dip
- 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
- ⅔ 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
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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