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Three kinds of cheese come together with sweet corn and zesty peppers in this hot corn dip recipe! This is the dip your chips want to be dunked in.
This hot corn dip recipe just may be the most delicious dip in the whole universe! Listen, I’m crazy for appetizers and hot, creamy, cheesy dips are on the top of my list of favorites. Is there anything better than dunking a corn chip into that kinda dip?
This dip takes it one step further and combines sweet, salty, savory, creamy, cheesy flavors all together for an amazing dip that everyone will want a recipe copy of! No appetizer feast is complete without my hot corn dip recipe with mayo!
Want a few more of my favorites hot, ooey-gooey dips to round out your appetizer spread? I hope you’ll try our Mississippi sin dip, hissy fit dip, crack dip and, cowboy queso next!
Hot Corn Dip Ingredients
- Mexican Corn: This is an easy-to-find canned ingredient made by different manufactures. It generally contains corn, green and red bell peppers, seasoning, then is suspended in water. Just be sure to drain before adding to the dip.
- Cream Cheese: Provides the creamy, rich, slightly tangy base for the dip.
- Mayo: Since I live on the West Coast, I use Best Foods. If you’re able to find Duke’s, use it!
- Cheese: Let’s start with the heavy hitters! This dip has three types of cheese and of course, it’s a hot corn dip cream cheese version!! Cream cheese, parmesan, and a Mexican blend round out all the cheesiness.
- Some people object to buying pre-shredded cheese. I get it! I like it in this recipe because the Mexican blend comes with a combo of cheeses that add extra flavor.
- If you don’t like the pre-shredded cheese feel free to sub it out for Monterey jack cheese or pepper jack cheese.
- Green Onions: These add the perfect mild onion flavor to this dip.
- Bacon: Everything is better with bacon in it, and this dip is no exception! I prefer to use uncured bacon.
Tips
- Can This Recipe Be Cut in Half? The recipe as written below makes a generous 9×13 inch baking dish or large skillet portion. This is great when you’re having a crowd or need an appetizer for a potluck.
- If you’re serving a smaller group or just watching football with your hubby, the recipe is easily cut in half and baked in an 8×8 casserole dish.
- Optional Add-Is: This is great with chiles. For convenience, try adding drained canned Hatch chiles, or mild green chiles. They are available canned and come already chopped. Be sure to drain the can before adding to the dip. They don’t have a lot of liquid in the cans but I just don’t want to dilute the wonderful creaminess of this dip. Of course, you can also add homemade roasted and peeled poblano peppers too, if you have a little extra time to prepare them.
- Optional Toppings: This already has a thick cheesy topping but it can also be topped with chopped fresh cilantro, sour cream, diced tomatoes, red onions, green chilies (canned or fresh), chopped red or orange bell pepper, and or a little extra corn! Any way you serve this appetizer it will be delish.
Variations + Substitutes + Additions
- Use fresh corn: Skip the canned corn and use fresh if it’s in-season like with the hot corn dip Pioneer Woman makes!
- Use frozen corn: If you only have frozen corn on hand it will work. Just cook it and drain it very well before using it.
- Hot corn dip with jalapeño: Up that spice level by adding in fresh, minced jalapeños.
- More Nutrition: This is fabulous with rinsed and well-drained black beans
- Hot corn dip with bacon: Bacon and corn? The perfect salty-sweet mix! Cook the bacon, crumble it, and mix it in.
- Hot corn dip with Rotel: If you want to add a can of Rotel, it’s a great idea. Just increase the cream cheese in the recipe below from 4 ounces to 8 ounces and add 1/2 can up to a whole (10 ounces) can of Rotel. If you only have sausage, cream cheese, and a can of Rotel, sausage cream cheese dip is a perfect choice.
- Mexican street corn dip: To make this variation, add 1/2 cup crumbled Cojita Cheese, your favorite hot sauce to taste, a 1 tablespoon of fresh lime juice, at step#4 of the instructions below.
- More Seasoning: Stir in 1 teaspoon of garlic powder.
Storing + Freezing + Make-Ahead Tips
- How Long Can You Keep This In The Refrigerator? This hot corn dip recipe is GREAT in the fridge! Place in an airtight container, then store it for up to 3-4 days. You’ll definitely want to reheat it before you eat it though, so pop it in the microwave or toaster oven!
- Can You Freeze Hot Corn Dip? No! There is way too much dairy in this hot corn dip recipe for it to do well in the freezer. Just discard the leftovers after the four-day fridge mark! As if…
- Make-Ahead Tips: Since the dip is so easy to make, the only make-ahead tip I have is to mix everything together per the recipe and leave it covered in a bowl in the fridge until ready to bake.
- I prefer to leave it in the mixing bowl rather than in the baking dish because, if the baking dish has been in the fridge, it really needs to come to room temp before you put it in a hot oven or you risk breaking your dish and ruining your dip! Just seems easier and requires less planning ahead to leave it in a bowl!
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
The very best way to serve this hot corn dip recipe is with lots and lots of crunchy chips: tortilla chips scoops, corn chips, potato chips (even the seasoned kind!), and thick Fritos.
You can also spread out an assortment of crackers and your favorite veggies like carrots and celery.
My pineapple margarita is perfect to wet your whistle
How To Make Hot Corn Dip
- In a medium mixing bowl, mix together cream cheese and mayonnaise until smooth and well combined.
- To the mayo mixture, stir in Mexican cheese, Parmesan cheese, Mexican corn, and green onions until evenly combined.
- Spread evenly in the prepared baking dish, sprinkle top with remaining Mexican cheese, and bake, uncovered, in the preheated oven until hot and bubbly, 35-40 minutes.
- Serve.
***See the full instructions below.
More Delicious Dip Recipes
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Hot Corn Dip
Three kinds of cheese come together with sweet corn and zesty peppers in this Hot Corn Dip recipe! This is the dip your chips want to be dunked in.
Servings: 6 servings
Ingredients
- 3 (11-ounce) cans Mexican corn, drained
- 4 ounces cream cheese, softened
- 1 cup mayonnaise
- 3 cups Mexican blend cheese, divided
- 1 cup Parmesan Cheese
- 1/2 cup green onions, sliced
- 6 slices bacon, cooked and crumbled
Topping:
- 3 tablespoons green onion, thinly sliced
- 2 slices bacon, cooked and crumbled
- 2 tablespoons of the set aside Mexican corn (from above)
Instructions
- Remove 2 tablespoons of the drained Mexican corn to a small bowl; set aside.
- Preheat oven to 375°F (190ºC). Butter a 12-inch cast iron skillet or a 9X13-inch baking dish; set aside.
- In a medium mixing bowl, mix together 4 ounces cream cheese and 1 cup of mayonnaise until smooth and well combined.
- To the mayo mixture, stir in 1 1/2 cups of Mexican cheese, 1 cup Parmesan cheese, remaining 3 (11-ounce) cans drained Mexican corn, 1/2 cup green onions, and 6 slices cooked and crumbled bacon until evenly combined.
- Spread evenly in the prepared baking dish, sprinkle top with remaining 1 1/2 cup Mexican cheese, and bake, uncovered, in the preheated oven until hot and bubbly, 35-40 minutes.
- Top with green 3 tablespoons green onion, 2 slices cooked and crumbled bacon, 2 tablespoons of the set aside Mexican corn (from above).
Notes
- Can This Recipe Be Cut in Half? The recipe as written below make a generous 9x13 inch baking dish or large skillet portion. This is great when you're having a crowd or need an appetizer for a potluck.
- If you're serving a smaller group or just watching football with your hubby, the recipe is easily cut in half and baked in an 8x8 casserole dish.
- Optional Add-Is: This is great with chiles. For convenience, try adding drained canned Hatch chiles, or mild green chiles. They are available canned and come already chopped. Be sure to drain the can before adding to the dip. They don't have a lot of liquid in the cans but I just don't want to dilute the wonderful creaminess of this dip. Of course, you can also add homemade roasted and peeled poblano peppers too, if you have a little extra time to prepare them.
- Optional Toppings: This already has a thick cheesy topping but it can also be topped with chopped fresh cilantro, sour cream, diced tomatoes, red onions, green chilies (canned or fresh), chopped red or orange bell pepper, and or a little extra corn! Any way you serve this appetizer it will be delish.
Nutrition
Serving: 1serving | Calories: 737kcal | Carbohydrates: 36g | Protein: 26g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 957mg | Potassium: 459mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1270IU | Vitamin C: 10mg | Calcium: 599mg | Iron: 1mg
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Haven’t had this yet so will not rate but I do have a question about the 3 cups of Mexican cheese. The instructions tell you what to do with the first cup and a half…what do you do with the rest? We’re going to try putting it on top of the dish for the last 10 minutes of bake time.
Hey Jill. Thanks for letting me know. You’re absolutely right and I’ve amended the instructions to reflect this. <3
I gotta have this with my friends, soon!
Yes, soon! 🙂
Kathleen, do you drain the corn before adding to the recipe?
Hi, Kay. Yes, drained. Enjoy 🙂