Hot Corn Dip Recipe

I’m going to let you in on my secret weapon for parties: this warm and cheesy hot corn dip.

It’s so good it should probably be illegal. 

Every time I bring it somewhere, it disappears faster than anyone can say, “Seconds, please!” 

It’s comfort food at its finest – especially served bubbly and golden straight from the oven. 

A hand dipping a tortilla chip into a skillet of hot corn dip.
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Why You’ll Love This Hot Corn Dip

Versatile Dipping: This cheesy dip pairs well with tortilla chips, crackers, fresh veggies, and more.

Time-Saving, Make-Ahead Dish: You can easily prepare this dip the day before your party or potluck. Just pop it in the oven for a few minutes to get it hot and bubbly again. Convenient and delicious? Yes, please! 

Customizable: Adjust the heat level by adding more jalapeños or swapping the cheese varieties. You can also tweak the spice balance.

Ingredients

  • Corn Kernels: You can use fresh, frozen, or canned corn. The kernels provide the bulk of the flavor, so I like to roast them fresh!
  • Oil & Butter: To sauté the vegetables to tender perfection.
  • White Onion: Brings a mild, savory depth to the dish.
  • Bell Peppers & Jalapeños: For color and flavor. They’re all optional but highly recommended.
  • Garlic: Aromatic and flavorful, it enhances the dip’s savory profile.
  • Cream Cheese: Creamy and tangy, it creates a rich base for the dip.
  • Sour Cream & Mayo: Add tangy creaminess and keep the dip from being too thick.
  • Pepper Jack & Cheddar Cheese: Spicy and melty, they give the dip its gooey goodness.
  • Cilantro & Scallions: Fresh and bright, they add color to the finished dish.
  • Seasonings: Mix in paprika and cumin, then salt and pepper to taste.
Bubbling hot corn dip served in a skillet, topped with melted cheese, jalapeños, and garnished with cilantro.

How to Make Hot Corn Dip

The following may seem like a lot of steps for a dip recipe, but trust me, it’s super simple to make.

You don’t even need much kitchen experience to prepare it. 

1. PREP: Dice the vegetables and preheat the oven to 375°F.

2. SAUTÉ: Heat the oil and butter in a skillet. Cook the onion, bell peppers, and jalapeño until soft.

3. ADD GARLIC: Stir in the garlic and cook until fragrant.

4. MIX: In a large bowl, combine the cream cheese, sour cream, mayonnaise, sautéed veggies, corn, and seasonings.

5. FOLD: Add the shredded cheese and mix until everything is evenly combined.

6. BAKE: Spread the mixture in a baking dish and bake for 20-25 minutes until bubbly.

7. GARNISH: Top with cilantro and scallions. Serve warm and enjoy!

A bowl of hot corn dip garnished with chopped cilantro and jalapeño slices, surrounded by crispy tortilla chips for dipping, top view

Tips for the Best Hot Corn Dip

Check out these few tips before jumping to the recipe card: 

  • Cook fresh corn. I think grilling it gives it the best flavor. But if you don’t want to do that, you’ll at least need to roast it first. Don’t add it raw. 
  • Set the cream cheese out early. It should be very thoroughly softened before mixing it with the other ingredients. If it’s still hard, it’ll create lumps in the dip.
  • Experiment with different cheeses. If cheddar and pepper jack aren’t your thing, that’s okay! You can use other types of cheese instead. Just be sure to use at least two different varieties for the most robust flavor. 
  • Try variations. You can add extra veggies, such as diced tomatoes, or proteins, like black beans or crumbled bacon.
  • Make it in a slow cooker. Add all of the ingredients except the optional garnishes to the slow cooker. Cover and cook on LOW for 2 hours, stirring occasionally. If the dip is too thick, add a splash of milk to thin it. If it’s too thin, cook uncovered for slightly longer to thicken it. (There is no need to thaw frozen corn using this method.)
  • It’s not just good for dipping. You can also serve this dip on top of tacos, nachos, or grilled meats. 
Hot corn dip with jalapeños and cilantro

How to Store

You can make this dip ahead and even reheat it. Here’s how:

To Make Ahead: Make the recipe, but do not bake. Instead, cover and chill for 1-2 days. Stir well, then bake as needed.

To Store: Refrigerate cold leftovers in a tightly sealed, airtight container for 3-4 days. 

To Reheat: Reheat individual portions for 30-60 seconds, stirring once halfway through. For a larger amount, bake it for 10-15 minutes at 350 degrees.

Note: I don’t recommend freezing this dip. It’s too creamy and cheesy and will likely become grainy after thawing.

More Delicious Dips You Have to Try

French Onion Dip
Chili Cheese Dip
Crack Dip
Carrabba’s Bread Dip

Hot Corn Dip

Course: AppetizerCuisine: American
Servings

8

servings
Prep time

20

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minutes
Cooking time

20

minutes
Calories

434

kcal

This creamy, cheesy hot corn dip is packed with sweet corn, peppers, and spices, making it the perfect crowd-pleaser for any party or gathering!

Ingredients

  • 3-4 cups corn kernels (see step 2 for how to prepare)

  • 1 tablespoon oil

  • 1 tablespoon butter

  • 1 medium white onion, finely diced

  • 1 red bell pepper, finely diced

  • 1 green bell pepper, finely diced

  • 1 jalapeño, seeded and diced, optional

  • 2-3 cloves garlic, minced

  • 8 ounces cream cheese, softened

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • salt and pepper to taste

  • 1 cup pepper jack cheese, shredded

  • 1 cup cheddar cheese, shredded

  • 1/4 cup fresh cilantro, chopped for garnish

  • 1-2 scallions, chopped for garnish

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • If using fresh corn, grill or roast the ears for added flavor. Then, slice the kernels off the cob. If using frozen corn, thaw it and drain any excess moisture. For canned corn, drain well.
  • Warm the oil and butter in a medium skillet over medium heat. Add the diced onion, bell peppers, and jalapeño (if using). Sauté for 3–5 minutes until the onion is soft. Stir in the garlic until fragrant. Remove from the heat and set aside.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and well-blended. Mix in the paprika and cumin, then taste and season with salt and pepper.
  • Add the pepper jack cheese, onion and peppers, and corn to the mixture. Stir until everything is evenly combined.
  • Transfer the mixture back to the skillet (if oven-safe) or into a 9×13-inch baking dish. Sprinkle with the cheddar cheese and bake uncovered for 20–25 minutes or until the dip is bubbly and golden on top.
  • Remove from the oven and let cool for 5-10 minutes. Garnish with fresh cilantro and chopped scallions. Serve warm with tortilla chips, and enjoy!

Notes

  • Cook fresh corn. I think grilling it gives it the best flavor. But if you don’t want to do that, you’ll at least need to roast it first. Don’t add it raw. 
  • Set the cream cheese out early so it is thoroughly softened. 
  • To make in a slow cooker, add all ingredients (except garnishes) to the slow cooker and mix well. Cook on LOW for 2 hours, stirring occasionally. 

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