Hot Corn Dip

Packed with melty cheese and corn, this Hot Corn Dip disappears faster than any appetizer I have ever made. Serve it for all your upcoming gatherings.

This Hot Corn Dip is the perfect dip as far as I’m concerned. It’s cheesy, has a little bit of heat and it tastes so good! I’ve shared a few of my favorite dips over the years and this Hot Corn Dip ranks right up there with my Hot Italian Dip, Dill Pickle Dip and Philly Cheesesteak Dip. They are all so good and you can’t go wrong with any of them.

However, if you happen to be serving a Mexican style dinner, this Hot Corn Dip will be the perfect starter. Serve it right alongside these Peach Margaritas and Taco Noodle Casserole for the ultimate fiesta.

One of my favorite flavors in this Hot Corn Dip is the heat coming from the chipotle chiles in adobo.  It is the perfect amount of spice and flavor.  It’s definitely what makes this dip so tasty and addicting. It’s perfecto in every possible way.

Try it if you dare…but have lots of people around to share in the calorie load. It will also disappear so fast you might want to make a double batch.

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Print Recipe 5 from 10 votes Hot Corn Dip Packed with melty cheese and corn, this Hot Corn Dip disappears faster than any appetizer I have ever made. Serve it for all your upcoming gatherings. Prep Time10 minutes mins Cook Time20 minutes mins Total Time30 minutes mins Course: Appetizer Cuisine: Mexican Keyword: Hot Corn Dip Servings: 8 people Calories: 304kcal Author: Cathy Ingredients 2 cups (8 oz) shredded cheddar cheese 1 cup (4 oz) shredded Monterey Jack cheese 1 can (15.25 oz) corn, drained 1 can (4 oz) diced green chiles or diced jalapenos 1/2 cup mayonnaise 2 tbsps chipotle peppers in adobo sauce, diced small (I used only the sauce) 1/4 tsp garlic powder 3 green onions, thinly sliced 1 small tomato, diced Instructions Preheat oven to 350 degrees F. In a medium bowl, mix together the cheeses, corn, green chiles, mayonnaise, chipotle pepper sauce and garlic powder. Pour mixture into a 1-1/2 quart baking dish. Bake for 20 minutes or until brown and bubbly. Top with tomatoes and green onions. Serve warm with tortilla chips. Notes Already shredded cheese works fine in this recipe. Nutrition Nutrition Facts Hot Corn Dip Amount Per Serving (1 1/8 portion) Calories 304 Calories from Fat 221 % Daily Value* Fat 24.5g38% Saturated Fat 9g56% Monounsaturated Fat 2.5g Cholesterol 50mg17% Sodium 420mg18% Potassium 47.6mg1% Carbohydrates 11.4g4% Fiber 1.5g6% Sugar 4.4g5% Protein 10.1g20% Vitamin A 450IU9% Vitamin C 7.2mg9% Calcium 263mg26% Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet.