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Hot Corn Dip

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This hot corn dip, packed with lots of melty cheese, corn, and seasonings, disappears faster than any appetizer I’ve ever made. It’s one of my favorites to serve at gatherings.

hot corn dip

Hot Corn Dip

This hot corn dip is always a hit at gatherings. With lots of cheese, corn, and the right seasonings, it disappears quickly. It’s super simple to make, too.

Whenever I serve it, people can’t get enough. It’s one of those appetizers that everyone asks for again and again. Trust me, it’s a crowd-pleaser.

Why I Love This Recipe

  • This corn dip is packed with flavor! It has just the right amount of spice.
  • It takes minutes to put together, making it perfect for a last-minute get-together.
  • It can be made earlier in the day and baked when you want to serve it.

cheesy corn dip

Ingredients

  • cheddar and Monterey Jack cheese – Use your favorites, but the combination of Jack and cheddar works well.
  • corn
  • diced green chiles – If you prefer more heat, use diced jalapenos.
  • mayonnaise
  • chipotle chiles in adobo sauce – This adds the best smoky, flavored heat.
  • garlic powder
  • green onion
  • tomato

ingredients

How To Make Hot Corn Dip

Find the complete recipe with measurements in the recipe card at the bottom of the post.

  • Step One: Preheat your oven to 350 degrees F.
  • Step Two: In a medium bowl, mix together the cheeses, corn, green chiles, mayonnaise, chipotle pepper sauce, and garlic powder. Pour the mixture into a 1-1/2 quart baking dish. Bake for 20 minutes or until it’s brown and bubbly.
  • Step Three: Top it with tomatoes and green onions, and serve warm with tortilla chips.

Recipe Tips

  • Adjust the amount of chipotle pepper sauce to control the heat. If you like it spicier, add a bit more.
  • Add a couple of tablespoons of sour cream to the mix for an extra creamy dip.
  • Try adding a sprinkle of fresh cilantro on top for a burst of freshness.

cheese dip with corn

Storage and Leftovers

  • Just pop any leftovers into an airtight container and stick it in the fridge. It’ll stay good for 3-4 days.
  • When you’re ready to dig in again, just throw it back in the oven at 350 degrees F until it’s warmed through, or zap it in the microwave in short bursts, giving it a stir now and then to heat it evenly.

More Hot and Cheesy Dips

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hot corn dip
Print Recipe
5 from 13 votes

Hot Corn Dip

This hot corn dip, packed with lots of melty cheese, corn, and seasonings, disappears faster than any appetizer I’ve ever made. It's one of my favorites to serve at gatherings.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Hot Corn Dip
Servings: 8 people
Calories: 304kcal
Author: Cathy Pollak

Equipment

Ingredients

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.
    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
  • Top with tomatoes and green onions. Serve warm with tortilla chips.
    1 small tomato, diced, 3 green onions, thinly sliced

Notes

Cheese: Already shredded cheese works fine in this recipe. 
For optimal outcomes when preparing this hot corn dip, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts
Hot Corn Dip
Amount Per Serving (85 g)
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.

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    5 from 13 votes

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  2. Barbie with a T says

    This dip fits the Oscar theme very well. Look at it this way. The dip and the nominees have a lot in common. Both will be out in top form this evening, and dressed to look hot and spicy!!

    Reply

  4. Carolyn says

    Love all of your recipes. It would be helpful when you post that the recipe name be included in New Post from Noble Pig. The reason is that i keep these posts and recipes in a folder on my computer and i have to open each one to see what it is. Check out $5 didnners and Lynn’s Kitchen Adventures to see what I am talking about. Many thans!!

    Carolyn

    Reply

    • Cathy Pollak says

      So it depends on why you want to swap it, is it because of spiciness? Or you can’t a hold of it? Because that will change what you would add back. Smoked paprika will give you back some smokiness, you could mix it with regular hot sauce. If you don’t want to heat then maybe just the smoked paprika stirred in. Or hot sauce with regular adobo seasoning if you don’t want a smoky flavor.

      Reply

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