Hot Corn Dip Recipe – A creamy, cheesy, and delightfully tangy dip guaranteed to be the life of the party! Sweet, crunchy corn melds with gooey cheese and smoky bacon for a one-of-a-kind dip that’s addictively delicious. The perfect appetizer for game day, summer cookouts, or midweek cravings!
I first made this hot corn dip for a holiday party a few years ago. Everyone was asking me for the recipe, and it disappeared fast! The mouthwatering combination of sweet corn and creamy, melty cheese is a total crowd-pleaser.
What I love most about hot corn dip is that it’s makeable year-round. Bright, colorful, loaded with fresh ingredients, and so easy and fast to throw together. This hot and cheesy dip is my go-to when I need a dish for potlucks, tailgate parties, or movie nights!
What Makes Hot Corn Dip Special?
Flavor! Hot corn dip combines sweet, savory, smoky, and zesty all in one bowl. The sweet corn’s crunch, jalapenos’ heat, smoky bacon, and cheese deliver an extraordinary touch. The thick, silky texture makes it the ideal dipping companion for crackers, chips, and fresh veggies.
Recipe Ingredients
- Corn – Sauteing the sweet corn in butter adds flavor and texture to the dip. Feel free to use fresh, canned, frozen corn.
- Seasonings – Salt and pepper, onion, jalapeno (or any green chilies you have on hand), red bell pepper, smoked paprika, garlic, and green onion enhance the flavors and add smokiness. Feel free to adjust seasonings to your preferences.
- The Creamy, Cheesy Base – Mayonnaise, Monterey jack cheese, and cheddar team up for zesty umami.
How to Make Cheesy Hot Corn Dip
- Preheat the oven to 350℉ (180℃) and cut the corn from the cob. (Photo 1)
- Prep – Place a large, heavy skillet over medium-high heat. Then add ½ tablespoon butter and let it melt. Add the corn, salt, and pepper. (Photo 2)
- Sauté the corn, stirring occasionally, until the corn turns deep golden brown, approximately 5 minutes. Remove from heat and place corn in a bowl. If anything sticks to the skillet, lightly wipe it with a paper towel.
- Veggies – Melt the remaining ½ tablespoon of butter in the same skillet. Follow with the onions, jalapenos, bell peppers, smoked paprika, and garlic. Cook, stirring often, until the onions are translucent (about 2 minutes). Finally, add the green onions and continue cooking for about a minute or until tender. (Photos 3-4)
- Assemble – Transfer to the bowl with the corn mixture. Add the mayonnaise, half of the Monterey jack, and half of the cheddar cheese, and mix well. Pour into a 4-inch square baking dish and sprinkle the remaining cheese on top. You can refrigerate or freeze it at this point until ready to bake. (Photos 5-8)
- Bake for 10-12 minutes or until bubbly and golden brown. Top with more chopped green onions and serve with tortilla chips or homemade taro chips.
Recipe Variations
- More Cheesiness – Ramp up this hot corn dip’s base with full-fat cream cheese, sour cream, sharp cheddar cheese, mozzarella, or fontina.
- Bacony Goodness – Add bacon crumbles at the same time as the mayonnaise for a delicious smokey flavor.
- Veggie Additions – Add cooked black beans, diced tomatoes, or spinach for extra nutrients and color for a vegetarian side dish.
- More Heat – Add more jalapeños or a dash of hot sauce for extra spice. A dash of chili powder or cayenne is another good way to kick up the heat.
- Make It Meaty – Mix in shredded chicken, diced chorizo, or taco-seasoned ground beef to turn this dip into a hearty main dish!
Tips and Tricks
- Try an easy way to cut corn off the cob without getting the kernels all over your counter. Put a small bowl upside down inside a larger bowl. Stand the corn cob on it, then cut the kernels off by carefully running a sharp knife down the cob.
- You can also whip up this recipe for hot corn dip in a slow cooker. Just put all the ingredients in your slow cooker and cook on low for an hour or two until hot and bubbly. Reduce heat to warm and serve.
- Treat your guests to individual servings of dip by baking it in single-serving ramekins.
Make-Ahead Instructions
Make holiday meal preparation even easier by making hot corn dip ahead of time! Prep it 1-2 days in advance, cover it tightly, and refrigerate until ready to bake. When ready to serve, uncover it and bake until hot and bubbly. And, yes, you can freeze it, thaw it overnight in the refrigerator, and bake it as usual.
Serving and Storage Instructions
I love serving hot corn dip fresh from the oven with my favorite chips, crackers, and fresh veggie sticks. Serve it straight from the casserole dish for easy clean-up!
When cooked, it will last up to four days in an airtight container in the fridge. Reheat it in the oven for 15-20 minutes until warmed through, or heat it in the microwave for 30-second intervals until warm. You can also store leftover dip tightly covered in the freezer for up to six months.
What to Serve With Hot Corn Dip
This zesty dip goes well with crunchy taro chips, homemade breadsticks, tortilla chips, and your favorite crackers. I think beer is better than wine with this dish, but Malbec is a close second.😉
More Out-of-This-World Dip Recipes to Try
This blog post was originally published in July 2014 and has been updated with additional tips and new photos
Hot Corn Dip
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Ingredients
- 4 ears of fresh corn (or one pound of frozen corn or two 15-ounce cans, drained)
- 2 tablespoon (28g) unsalted butter
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- 1 cup (150g) diced onion
- 1 cup (250g) jalapeno, finely minced
- 1 cup (250g) red bell pepper, diced
- 1 teaspoon (2-3g) smoked paprika
- 3-4 cloves garlic, minced
- 2 cup (200g) green onions, sliced (plus more for garnish)
- ½ cup (120ml) mayonnaise
- 2 cups (232g) grated Monterey Jack cheese, divided
- 1 cup (118g) grated cheddar cheese, divided (or a similar cheese)
Instructions
- Preheat the oven to 350℉ (180℃).
- Remove corn kernels from the cobs if using fresh corn. Drain corn if using canned.
- Place a large, heavy skillet over medium-high heat. Then add ½ tablespoon butter and let it melt.
- Add the corn, salt, and pepper. Sauté the corn, stirring occasionally, until the corn turns deep golden brown, approximately 5 minutes.
- Remove from heat and place corn in a bowl. If anything sticks to the skillet, lightly wipe it with a paper towel.
- Melt the remaining ½ tablespoon of butter in the same skillet. Follow with the onions, jalapenos, bell peppers, smoked paprika, and garlic. Cook, stirring often, until the onions are translucent (about 2 minutes).
- Finally, add the green onions and continue cooking for about a minute or until tender.
- Transfer to the bowl with the corn mixture. Add the mayonnaise, half of the Monterey jack, and half of the cheddar cheese, and mix well. Pour into a 4-inch square baking dish and sprinkle the remaining cheese on top. You can refrigerate or freeze it at this point until ready to bake.
- Bake for 10-12 minutes or until bubbly and golden brown. Serve hot with taro chips or homemade tortilla chips.
Tips & Notes:
- Try an easy way to cut corn off the cob without getting the kernels all over your counter. Put a small bowl upside down inside a larger bowl. Stand the corn cob on it, then cut the kernels off by carefully running a sharp knife down the cob.
- You can also whip up this recipe for hot corn dip in a slow cooker. Just put all the ingredients in your slow cooker and cook on low for an hour or two until hot and bubbly. Reduce heat to warm and serve.
- Treat your guests to individual servings of dip by baking it in single-serving ramekins.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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