This dip delivers a delicious balance of sweetness from the corn and savory richness from the cheese and seasonings. It’s quick to prepare, uses simple ingredients, and can be made ahead of time. Whether you’re hosting game night or craving a cozy comfort food appetizer, this cheesy hot corn dip will hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Corn (fresh, canned, or frozen)
Cream cheese
Sour cream or mayonnaise
Shredded cheddar cheese
Monterey Jack or pepper jack cheese
Jalapeño (optional, for heat)
Green onions or chives
Garlic powder
Onion powder
Salt and black pepper
Optional: diced red bell pepper, cilantro, hot sauce .
Directions
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Stir in the corn, shredded cheeses, chopped green onions, and optional jalapeño or other mix-ins.
Transfer the mixture to a greased baking dish or oven-safe skillet.
Bake for 20–25 minutes, or until hot and bubbly with a golden top.
Optional: Broil for 1–2 minutes at the end for extra browning.
Garnish with extra green onions or herbs and serve immediately with tortilla chips, pita chips, or veggies.
Servings and timing
This recipe serves 6–8 people as an appetizer. Prep time: 10 minutes Cook time: 20–25 minutes Total time: 30–35 minutes
Variations
Spicy Kick: Add jalapeños, hot sauce, or diced green chilies for a spicier dip.
Tex-Mex Style: Mix in taco seasoning, black beans, and top with chopped tomatoes or cilantro.
Meaty Add-In: Add shredded chicken for extra heartiness.
Smoky Flavor: Use smoked paprika or roasted corn for a deeper, smoky flavor.
Cheese Swap: Try mozzarella, gouda, or a Mexican cheese blend for different textures and flavors.
Storage/Reheating
Store leftover corn dip in an airtight container in the refrigerator for up to 3–4 days. To reheat, bake in a preheated oven at 350°F until warmed through, or microwave in short intervals, stirring in between. Freezing is not recommended, as the creamy base may separate after thawing.
FAQs
Can I use canned corn?
Yes, canned corn works well. Just drain it thoroughly before adding to the dip.
Can I make this dip ahead of time?
Absolutely. Prepare the dip and refrigerate it (unbaked) for up to 24 hours. Bake when ready to serve.
Can I make this dip in a slow cooker?
Yes, mix all ingredients and heat on low in the slow cooker for 1–2 hours until melted and hot.
What cheeses melt best for corn dip?
Cheddar and Monterey Jack are excellent choices for melting and flavor, but you can use any good-melting cheese.
How do I make it gluten-free?
This recipe is naturally gluten-free, but always check the labels on packaged ingredients to confirm.
Is this dip spicy?
Not by default, but you can adjust the heat level by adding jalapeños, hot sauce, or using pepper jack cheese.
Can I freeze corn dip?
Freezing is not recommended due to the cream cheese and sour cream base, which can separate upon thawing.
What should I serve with corn dip?
Tortilla chips, corn chips, crackers, toasted baguette slices, or vegetable sticks work well.
Can I use frozen corn?
Yes, thaw and drain it before using to avoid excess moisture.
How do I make this dip lighter?
Use reduced-fat cream cheese, light sour cream or Greek yogurt, and less cheese if desired.
Conclusion
Cheesy hot corn dip is the ultimate warm and indulgent appetizer that brings bold flavor and creamy texture to any occasion. Whether you’re entertaining or just craving a delicious snack, this easy-to-make dip is guaranteed to satisfy. With endless ways to customize and serve it, cheesy corn dip is sure to become a favorite in your recipe rotation.
Cheesy hot corn dip is a warm, creamy appetizer made with sweet corn, melted cheeses, and a flavorful blend of seasonings. Perfect for parties, potlucks, or game day, it’s a guaranteed crowd-pleaser.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:Serves 6–8
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups corn (fresh, canned, or thawed frozen)
8 oz cream cheese, softened
1/2 cup sour cream or mayonnaise
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
1 jalapeño, diced (optional)
1/4 cup chopped green onions or chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup diced red bell pepper
Optional: 2 tablespoons chopped cilantro
Optional: Hot sauce to taste
Instructions
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
Stir in corn, shredded cheeses, green onions, and optional ingredients like jalapeño or bell pepper.
Transfer the mixture to a greased baking dish or oven-safe skillet and spread evenly.
Bake for 20–25 minutes, or until the dip is hot and bubbly with a golden top.
Optional: Broil for 1–2 minutes for extra browning.
Garnish with extra green onions, cilantro, or herbs as desired.
Serve hot with tortilla chips, crackers, or veggie sticks.
Notes
Use roasted or smoked corn for added flavor.Swap in other cheeses like gouda or mozzarella for a unique twist.Prepare ahead and refrigerate unbaked for up to 24 hours.Not recommended for freezing due to creamy ingredients separating.Customize with black beans, shredded chicken, or taco seasoning for variations.
