Addictingly Delicious Hot Corn Dip
This spicy corn dip recipe comes out of the oven bubbly hot with creamy cheeses. Grab the chips because this will become your new favorite party appetizer!
Looking for another delicious party dip recipe? Try my Super Tasty Cheesecake Dip next.
My hot corn dip reminds me of the street corn you’d get in places like Mexico, California, and Texas. It’s cheesy, spicy, and creamy, with the perfect touch of sweetness. The flavors are perfect for the summer, but I use canned corn, so it’s a year-round treat!
Why you will love Corn Dip:
A Crowd Pleaser! Whether you’re hosting a Super Bowl party, a barbeque, or just having a chill night with a few friends, this dip is the perfect centerpiece.
So Versatile! I love the versatility of this dip. You can use tortilla chips, fresh veggies, crackers, or your fingers. (OK, maybe not that last one, but you get the idea!)
Easy to Make! It takes about 30 minutes to make, with a quick transfer from the stovetop to the oven.
Ingredients
You will need the following ingredients:
- Whole kernel corn: Remember to drain the can of corn before heating it up and adding it to the other ingredients.
- Butter: I cook the corn in butter so they brown and develop more flavor.
- Olive oil: Use this to saute your peppers and aromatics.
- Garlic cloves: Mince fresh garlic for the best results.
- Peppers: For a vibrant kick of heat, use diced red bell pepper, green bell pepper, a finely chopped jalapeño, and a can of green chiles.
- Red onion: Dice them up.
- Cheese: This recipe calls for three cheeses: shredded mozzarella, shredded Monterey Jack, and softened cream cheese.
- Sour cream: This enriches the dip with a tangy flavor.
- Mayonnaise: Up the creaminess by adding in some mayo.
- Seasoning: Season the dip with salt, chili powder, and black pepper.
How to Make Corn Dip
Preheat the oven to 325°F. Then warm a cast iron skillet (or another oven-safe skillet) over medium-high heat on the stovetop.
Add two tablespoons of butter to the skillet and let it completely melt. Once melted, pour in the drained whole kernel corn.
Allow the corn to cook and develop a slight golden brown color, stirring constantly to prevent burning. After about 5 minutes of cooking, transfer the corn from the skillet to a large bowl.
Then drizzle olive oil into the skillet and add the red bell pepper, green bell pepper, diced jalapeno, and red onion. Sauté the vegetables for 2-3 minutes until they become tender.
Add green chiles, mozzarella cheese, cream cheese, sour cream, mayonnaise, salt, chili powder, and pepper to the skillet.
Sprinkle additional Monterey Jack cheese on top.
Pour the mixture into the baking dish with the cooked down, mixing thoroughly. Place the skillet on a baking sheet (to catch any potential overflow) and transfer it to the oven.
Then bake the dip for 25-30 minutes.
For a golden brown and bubbly top, set the oven to broil for the last 3 minutes.
Allow the corn dip to cool for at least 5 minutes before serving. Enjoy your cheesy corn dip!
Tips and Variations
- With 3 cheeses, you can easily swap one type for another. I suggest trying cheddar cheese, pepper jack, gouda, or cotija cheese.
- Want to make a heartier dish? Try adding meat like bacon bits or crumbled sausage.
- You can substitute the sour cream for Greek yogurt because they have a similar tangy flavor and smooth, thick consistency.
- Add cilantro or green onions for the perfect finishing touch.
- You can use frozen corn as a substitute for canned corn. Just sauté the kernels in butter before combining it with the other ingredients.
- Corn dip is best enjoyed warm, straight out of the oven.
FAQ
More delicious side dishes you’ll love
- The Best Korean Cheese Corn
- Jalapeno Cheddar Cornbread
- Cajun Fried Corn on the Cob
- Fluffy and Moist Sweet Potato Cornbread
Ingredients
- 2 cans Whole kernel corn drained
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic minced
- 1 cup Red bell pepper diced
- 1 cup Green bell pepper diced
- 1 Jalapeno finely chopped
- ½ cup Red onion diced
- 1 4 ounce can Green chiles
- 1 cup Mozzarella cheese shredded
- ½ cup Monterey Jack cheese shredded
- 8 ounces Cream cheese softened
- ¾ cup Sour cream
- ¾ cup Mayonnaise
- 1 teaspoon Salt
- 1 teaspoon Chili powder
- ½ teaspoon Black pepper
Instructions
- Preheat oven to 325°F. Heat up a cast iron skillet (or oven safe skillet) over medium high heat on the stovetop.
- Add the two tablespoons of butter into the skillet and allow it to fully melt. Once it has melted, pour in the drained whole kernel corn.
- Allow the corn to cook and brown up a bit, while stirring it constantly so that it doesn’t burn. After the corn cooks for about 5 minutes, remove it from the skillet and set it aside in a large bowl.
- Now drizzle the olive oil into the pan, and add in the red bell pepper and green bell pepper, along with the diced jalapeno and red onion. Saute the veggie for 2-3 minutes until they soften up.
- Remove the skillet from the heat, and add the peppers and onions into the bowl with the corn.
- Add the green chiles, mozzarella cheese, cream cheese, sour cream, mayonnaise, and the salt, chili powder, and pepper to the bowl with the corn.
- Use a spoon or spatula to mix the cheeses into the corn until everything is fully combined.
- Now pour the corn dip back into the cast iron skillet, top the dip with the additional Monterey Jack cheese.
- Place the skillet on another sheet tray (if necessary to catch overflow), and place the pan in the oven and bake the dip for 25-30 mins.
- You can set the oven to broil for the last 3 minutes to get the top nice and golden brown and bubbly!
- Let the corn dip set and cool for at least 5 minutes, and enjoy!
Delicious
So hood
Made this for a football party this past weekend and it was the first thing to get ate up! I’m definitely making it again this weekend.
I’m so glad everyone enjoyed it!