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.

Course Appetizer

Cuisine Mexican

Keyword Hot Corn Dip

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 304kcal

Author Cathy Pollak

Equipment

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
1 small tomato, diced or sliced grape tomatoes
3 green onions, thinly sliced

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