Hot Cheesy Corn Dip


I don’t know about you but I’m about on a virtual sweet overload and I haven’t even started my holiday baking yet.  So today we’re going savory.  Holiday season brings holiday parties and I have found that a lot of those parties include appetizers so I am always looking for yummy new appetizer recipes during the holidays.  I recently asked on Facebook for favorite appetizer suggestions and someone mentioned Hot Corn Dip.  I googled around and found several recipes and then put my own twist on it.  The original recipe is attributed to singer Trisha Yearwood.

I took it to our first holiday party of the season.  Being a food blogger,  I find there is always a little pressure when I take a dish to a party.  Especially when I experiment with a new recipe.  That was the case when I took the Hot Cheesy Corn Dip.  I took it to the party untasted.  A little bit of a risk.  But when one of the first questions I was asked was “Is it on the blog?”  I took that as a good sign!


Hot Cheesy Corn Dip


I also brought home an empty dish!  That is always a good sign too.  In fact the dish was empty within about 30 minutes of walking in the door.

Hot Cheesy Corn Dip

The recipe makes a 9 x 13 pan full but it is easy to cut in half and make in an 8 x 8 if you have a smaller crowd.  It is a combination of canned corn, red pepper, green pepper, jalapeno, mayo and cheese.

Hot Cheesy Corn Dip

I topped it with some chopped fresh tomato and green onion and then used tortilla chips for dipping.

Hot Cheesy Corn Dip

For some of my other favorite appetizers check out these:


Bloomin’ Onion BreadBasil, Bacon & Peach Baked BrieCranberry Salsa



Hot Cheesy Corn Dip


  • 2 11 oz. cans of canned corn, drained
  • 2 4.5 oz. cans of diced mild green chilies
  • 1 jalapeno pepper, diced small
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/2 C onion, chopped
  • 1/2 C mayonnaise
  • 2 C Monterey Jack Cheese, grated
  • 2/3 C Parmesan cheese, grated
  • 2 green onions, chopped
  • 1 small tomato, chopped
  • pinch of salt


Heat oven to 350 degrees
In a bowl combine, corn, chilies, cheeses, mayo, and salt.
Spread into a greased 9 x 13 pan
Bake uncovered for 30 minutes or until bubbly around the edges.
Top with chopped tomato and green onions.
Serve with tortilla chips.

All images and text ©



I’m Leigh Anne and food, family and friends are three of my favorite things. I am the mother of four young adults, a new mother in law and am still trying to adjust to life as an empty nester along with my husband of over 30 years.  I love throwing parties, burying my head in a book and digging in the dirt in my garden.  My husband would tell you I love making messes in the kitchen and craft room and finding junk (treasures) at Goodwill.  I believe that life is beautiful and it is up to us to find and create that beauty.  I love sharing my journey to finding the pretty and delicious in life over at Your Homebased Mom.  You can also visit me on Facebook, Pinterest, Twitter or Instagram.


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7 comments on “Hot Cheesy Corn Dip”

  1. I’m always needed a good dip for Christmas parties — love this one!

  2. What about the jalapeño and red and green pepper?? Do you just dice and stir it in also? Thanks! Sounds yummy!

  3. This looks yummy! I think I will try this as a side dish with baked chicken. Thanks for sharing.

  4. i am going to try this next week in a friends birthday looks yummy

  5. This looks yummy! I think I’ll use cream-style corn and also saute the onions/peppers a bit before adding them. Looks great as a dip, but someone suggested using it as a side dish and I plan to try that as well. Thanks!

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