If you are looking for a crowd pleasing appetizer that dissapears in minutes this Hot Corn Dip is it. Loaded with sweet corn, melted cheese, a bit of sour cream and mayo with a hint of heat. Comes together in 5 minutes and bakes up perfectly every time!
This hot cheesy dip comes together in about 10 minutes. Serve it straight from the oven with corn chips, tortilla chips, sliced baguette or veggies. It’s the easy appetizer recipe we get asked for time and time again.
Ingredients to make Hot Corn Dip
- corn – fresh, frozen thawed for canned drained. Our preference is fresh of course but all will work.
- cream cheese – room temperature.
- mayonaise – just a quarter cup
- sour cream – quarter cup
- green chilies – canned and diced
- grated cheese – mexican blend
- green onions – save a small handful for garnish
- garlic powder, cumin, salt and pepper
How to make Hot Corn Dip
In a large bowl combine the cream cheese, mayonaise and sour cream. Fold in the remaining ingredients. It’s almost too easy!
Once you have all the gooey cheesy ingredients combined. Spray an 8 x 8 baking dish with non stick spray and pour it in.
Top with more cheese to make it extra gooey.
Bake at 375 degrees for about 20 minutes until the sides are bubbly and it’s hot through the middle.
Variations for Hot Corn Dip
- more heat – add chopped jalapeno or a tablespoon of your favorite hot sauce.
- shrimp – raw so it cooks along with the cheese dip and doesn’t become tough.
- sausage or ground beef – cook it ahead of time in order to remove any excess grease then fold it into the dip before cooking.
- cooked crumbled bacon – stir it in with the other ingredients.
How to store Corn Dip
- allow to cool to room temperature. Cover and refrigerate for up to 4 days.
- reheat in a 350 degree oven for about 20 minute stirring half way through.
- freezing is not recommended
A few more appetizer recipes we think you will love –
- Loaded Baked Potato Bites – everyone loves these easy to eat appetizers.
- Lasagna Cups – portable little bites full of all the things you love about lasagna.
- Cobb Salad Dip – cold and easy to transport this dip gets 5 stars.
- Bloody Mary Dip – fun dip to bring to your next party.
Let’s EAT!
Kathi and Rachel
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Hot Corn Dip
Ingredients
- 8 ounces cream cheese room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 cups corn kernels fresh, frozen thawed or canned and drained
- 2 cups grated cheese - mexican blend 1 1/2 cups for dip, 1/2 cup for topping.
- 4 ounces green chilies canned
- 2 green onions chopped
- 1/2 teaspoon cumin or chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce optional for extra heat
Instructions
- Preheat oven to 375 °F. Spray an 8 x 8 baking dish with non stick spray.
- In a large bowl combine cream cheese, mayonnaise and sour cream.
- Add corn, 1 1/2 cups grated cheese, chilies, green onions, cumin, salt and pepper along with hot sauce if using it. Gently combine.
- Pour into 8 x 8 casserole dish and top with 1/2 cup grated cheese.
- Bake for 20 minutes until bubbly around the edges anad cooked through.
- Serve hot with large corn chips, tortilla chips or sliced baguette.
- Store in the refrigerator for up to 4 days.
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