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Hot Corn Dip in a serving dish

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.
Course Appetizer
Cuisine Mexican
Keyword Hot Corn Dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 304kcal
Author Cathy


  • 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


  • 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.


Already shredded cheese works fine in this recipe.


Serving: 11/8 portion | Calories: 304kcal | Carbohydrates: 11.4g | Protein: 10.1g | Fat: 24.5g | Saturated Fat: 9g | Monounsaturated Fat: 2.5g | Cholesterol: 50mg | Sodium: 420mg | Potassium: 47.6mg | Fiber: 1.5g | Sugar: 4.4g | Vitamin A: 450IU | Vitamin C: 7.2mg | Calcium: 263mg | Iron: 0.5mg