Cheesy hot corn dip is packed with flavor from cream cheese and Monterey Jack cheese then green chilies and jalapeno add the perfect kick to this crowd pleasing appetizer!
Hot Corn Dip with Cream Cheese
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.
This cheesy corn dip recipe is irresistible with a combination of canned corn, shredded cheese, cream cheese, green chilies, jalapeno, mayo and sour cream. It’s like corn salsa recipe meets creamed corn or corn casserole, but creamier with a Mexican twist.
Recipe Ingredients
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 softened 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.
How to Make Hot 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.
Tips and Variations
- Pan type: I love to bake my cream cheese and corn dip in a cast iron skillet, but a 9×13 pan works great too. For a smaller crowd, half the ingredients and use an 8×8.
- More cheese: Feel free to top with more shredded cheese and broil for 1-2 minutes until golden and melted.
- 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 to serve this Tex-Mex style.
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 with cream cheese.
This hot Mexican corn 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!
More dip recipes we love include this queso dip with chorizo, bacon cheddar ranch dip and this jalapeno popper recipe!
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Hot Corn Dip
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
- 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
Instructions
- Prep. Heat oven to 350°F. Grease a 10-inch skillet or a 9×13 pan with non-stick spray.
- Combine dip ingredients. In a bowl combine 33 ounces drained corn, 7 ounce can green chilies, 2 cups monterey jack cheese, 2/3 cup Parmesan cheese, 4 ounces softened cream cheese, 1/4 cup sour cream, 1/4 cup mayo and 1 diced jalapeno. Add a pinch of cumin, salt and pepper to taste. Spread into the pan.
- Bake. Bake uncovered for 30 minutes or until bubbly around the edges.
- Garnish and serve. Top with chopped tomatoes, green onions and/or cilantro if desired. Serve with tortilla chips.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
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.
Technically you could, but it’s much better warmed up! You might like this corn salad, elote corn dip, black bean salsa, jalapeño popper cheese ball and Mexican street corn salad that are all meant to be served cold.
Yes! 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.
To store, simply add to an airtight container and place in the fridge for about 3-5 days. Reheat in oven until bubbly and warm throughout, about 15-20 minutes.
Categorized as: Appetizers, Cinco De Mayo, Dips, Gluten-Free, Mexican, Nut-Free, Super Bowl, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Easy to make and everyone loved it.
So glad you enjoyed the hot corn dip!
Everyone love it at the family gathering!
I took this to church and every bite was eaten. People wanted the recipe and asked me to make it again.
That is great to hear! I am so glad that you loved it and everyone around did too!
This does not last at our house!! It is a family-favorite!! I love to make it when we entertain, because everyone loves it!!
So glad your family enjoyed the hot corn dip!
This corn dip is so amazing and super easy to make. It has a really great flavor and it is perfect for game day or a board game night. So yummy!
This is the dip I didn’t know I needed! I am a sucker for corn and this recipe….let’s just say it didn’t last long. Thanks for the recipe!
This is so delicious and a HUGE crowd pleaser! Thank you!
This is my favorite dip! Is it bad to admit that I’ve just eaten this for dinner?? It’s that good!
This is a great dip to bring to parties, everyone loves it and I always leave empty handed!
SO good!!
I needed an appetizer recipe to make for a game day party this weekend. This corn dip is perfect!
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!
Yum! Those sound like awesome revisions Maggie! Thanks for sharing! :)
i am going to try this next week in a friends birthday looks yummy
This looks yummy! I think I will try this as a side dish with baked chicken. Thanks for sharing.
Yum, that sounds delicious Sherrie!!
What about the jalapeño and red and green pepper?? Do you just dice and stir it in also? Thanks! Sounds yummy!
I’m always needed a good dip for Christmas parties — love this one!