This creamy, cheesy hot corn dip is the perfect appetizer for all your parties and summer BBQs. Loaded with sweet yellow corn, cheese and vegetables, be prepared for it to go fast!
Dips are definitely my weakness (especially cheesy ones). Pretty much as soon as I arrive at a party or BBQ, my eyes are scanning the table for a dip. I love them all!
Also, I’m only a little ashamed to admit that “dip for dinner” is a thing in my house! And that’s exactly how we love to eat this one. No one complains!
What kind of corn is best for corn dip?
Honestly, any kind of corn will be delicious. I used frozen corn because it’s not quite corn season yet where I live. But if you have access to fresh corn, go for it! You’ll probably need about 6 large ears to get to 4 cups.
You can also use canned corn if you like. You’ll need about 3 15-oz cans.
How to Make Hot Cheesy Corn Dip
- Preheat the oven to 350 F. Chop up a bell pepper and half a yellow onion. Finely chop a seeded jalapeno. Note: Feel free to leave the seeds in, or add an extra jalapeno if you prefer a spicier dip. With one pepper, the heat level is mild-medium.
- In a large oven-safe skillet (I love a cast iron skillet for this), heat one tablespoon of butter over medium heat. Cook the chopped bell peppers, onions, and jalapeno until soft and lightly browned, about 5 minutes. Note: If you don’t have an oven safe skillet, you can transfer the dip to a casserole dish before transferring it to the oven.
3. Add 4 ounces of cream cheese (half an 8-oz block) and stir it in until melted and blended with the vegetables. Remove the pan from the heat.
4. Stir in 4 cups of corn (either frozen and thawed, fresh off the cob, or canned), one cup of shredded Monterey Jack cheese (or cheddar), 1/2 a cup of mayonnaise, and 1/2 a cup of sour cream. Stir in salt and pepper to taste.
5. Smooth the top of the dip with a spoon and and sprinkle with another cup of grated Monterey Jack.
6. Transfer the pan to the preheated oven and bake for 25-30 minutes until hot and melty. At this point I like to turn on the broiler for a few minutes to get the top nice and golden. I also like to top this dip with chopped fresh tomatoes and sliced green onions. Cilantro and pico de gallo also make great toppings.
Don’t forget the tortilla chips!
In the unlikely event that you have leftovers, note that this dip reheats REALLY well and stays just as creamy!
Hot Corn Dip
- 1 tablespoon butter
- 1/2 yellow onion chopped
- 1 bell pepper chopped
- 1 jalapeno pepper finely chopped
- 4 oz cream cheese
- 4 cups frozen corn frozen and thawed, fresh off the cob, or canned
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 cups shredded Monterey Jack cheese divided
- salt and pepper to taste
- 2 green onions thinly sliced
- 1 chopped roma tomato
- Preheat the oven to 350F
- In an oven safe or cast iron skillet*, melt the butter over medium heat. Add the onion, bell pepper and jalapeño and cook until soft and golden, about 5 minutes. Stir in the cream cheese until melted and smooth. Remove the pan from the heat.
- Add the corn, sour cream, mayonnaise, and 1 cup of the shredded cheese. Stir to combine. Stir in salt and pepper to taste.
- Smooth the top of the dip and sprinkle the remaining cup of shredded cheese. Transfer to the oven for 25-30 minutes. Turn on the broiler and broil for a couple of minutes, until golden and bubbly.
- Sprinkle with chopped tomatoes and green onions and serve with tortilla chips.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.