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.

Course Appetizer, Dip

Cuisine Mexican

Keyword corn dip, corn recipes, dip recipes

Prep Time 10

Cook Time 35

Servings servings

Calories 737kcal

Author Kathleen

Remove 2 tablespoons of the drained Mexican corn to a small bowl; set aside.
Preheat oven to 375°F. 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).

Cheese: If you don’t like the pre-shredded cheese feel free to sub it out for Monterey jack cheese or pepper jack cheese.
Mexican Corn: The Mexican corn that this recipe calls for is a blend of corn and peppers in a can! Just be sure to drain before adding to the dip.
Can This Recipe Be Cut in Half? 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.