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For a hot dip recipe that will please a crowd, try this easy, cheesy Hot Corn Dip. This make-ahead appetizer idea can feature frozen, canned, or fresh corn so you can share it any time of year.
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Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Frozen corn: If itโs sweet corn season, replace the frozen corn with 4 ears of fresh corn. To prepare the fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 4 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle,ย cut it off the cobย and transfer to a large bowl. Or substitute 2 14.5-ounce cans of corn, if desired.
- Shredded mozzarella cheese: Some pre-shredded mozzarella may contain an ingredient to prevent the shreds from sticking together. For this recipe, I recommend grating the mozzarella cheese yourself from a block of cheese.ย
- Canned green chiles: Or substitute chopped roasted red peppers if you enjoy their smoky flavor more.
- Cilantro:ย Omit or swap in parsley if you donโt dig cilantro.
Step-by-step instructions
- Preheat oven to 400 degrees. Rub a baking dish or oven-proof skillet with butter. In a large skillet over medium-high heat, melt butter until foaming. Add corn, bell peppers, onion, jalapeรฑo, and 1 teaspoon salt and cook until softened, about 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat and cool 5 minutes.
- Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream until completely smooth. Stir in half the mozzarella cheese, green chiles, scallions, and chili powder.
- Carefully fold in corn mixture and season to taste with salt and pepper. Spread into prepared baking dish and top with remaining 4 ouncesย mozzarella.
- Bake uncovered until hot and bubbly, 20 to 25 minutes.ย Remove from oven and garnish with scallions and cilantro if desired. Serve hot with tortilla chips.
Recipe tips and variations
- Yield: This Hot Corn Dip recipe makes 10 appetizer-sized servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This dip can be assembled and stored covered (and unbaked) in the refrigerator 3 days in advance. Hold off on adding the shredded mozzarella until baking time.
- Dipping ideas: Pair Hot Corn Dip with store-bought or homemade tortilla chips, toasted baguette, carrot and celery sticks, cucumber slices, or crackers.
- Make it milder:ย Substitute more chopped red bell peppers for the jalapeรฑo(s) if you want to tame the spice.
- Make it spicier:ย Substitute minced fresh serrano chiles (with their seeds) for the jalapeรฑos if you like heat. Minced habaรฑeros would also be tasty.
Corn on the Cob (4 Ways)
Few things are as wonderful as fresh Corn on the Cob in the heat of summer. Here are four different ways to cook it (grill, instant pot, microwave, and stove), all of them foolproof andโฆ
View Recipe
More delightful dip ideas
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Cheesy Bacon Dip
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Spinach Artichoke Dip
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Hot Corn Dip
For a hot dip recipe that will please a crowd, try this easy, cheesy Hot Corn Dip. This make-ahead appetizer idea can feature frozen, canned, or fresh corn so you can share it any time of year.
Ingredientsย
- 1 tablespoon butter plus more for buttering the dish
- 2 (12-ounce) bags frozen corn (see note 1)
- 1 red bell pepper stemmed, seeded, and finely diced
- 1 red onion peeled and diced
- 1-2 jalapeรฑo peppers stemmed, seeded, and minced
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 8 ounces mozzarella cheese shredded (see note 2)
- 1 (4-ounce) can green chiles drained (see note 3)
- 3 scallions thinly sliced, plus more for garnish
- 1 teaspoon chili powder
- 2 tablespoons minced fresh cilantro for garnish, optional (see note 4)
- tortilla chips for serving
Instructionsย
- Preheat oven to 400 degrees. Rub a baking dish or oven-proof skillet with butter.
- In a large skillet over medium-high heat, melt butter until foaming. Add corn, bell peppers, onion, jalapeรฑo, and 1 teaspoon salt and cook until softened, about 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds. Remove from heat and cool 5 minutes.
- Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream until completely smooth. Stir in half the mozzarella cheese, green chiles, scallions, and chili powder. Carefully fold in corn mixture and season to taste with salt and pepper.
Notes
- Frozen corn: If itโs sweet corn season, replace the frozen corn with 4 ears of fresh corn. To prepare the fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 4 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle,ย cut it off the cobย and transfer to a large bowl. Or substitute 2 14.5-ounce cans of corn, if desired.
- Shredded mozzarella cheese: Some pre-shredded mozzarella may contain an ingredient to prevent the shreds from sticking together. For this recipe, I recommend grating the mozzarella cheese yourself from a block of cheese.ย
- Canned green chiles: Or substitute chopped roasted red peppers if you enjoy their smoky flavor more.
- Cilantro:ย Omit or swap in parsley if you donโt dig cilantro.
- Yield: This Hot Corn Dip recipe makes 10 appetizer-sized servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This dip can be assembled and stored covered (and unbaked) in the refrigerator 3 days in advance. Hold off on adding the shredded mozzarella until baking time.
- Dipping ideas: Pair Hot Corn Dip with store-bought or homemade tortilla chips, toasted baguette, carrot and celery sticks, cucumber slices, or crackers.
- Make it milder:ย Substitute more chopped red bell peppers for the jalapeรฑo(s) if you want to tame the spice.
- Make it spicier:ย Substitute minced fresh serrano chiles (with their seeds) for the jalapeรฑos if you like heat. Minced habaรฑeros would also be tasty.
Nutrition
Calories: 307kcalCarbohydrates: 15gProtein: 6gFat: 25gSaturated Fat: 11gCholesterol: 54mgSodium: 838mgPotassium: 136mgFiber: 6gSugar: 8gVitamin A: 1090IUVitamin C: 37mgCalcium: 169mgIron: 1mg
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can this dip be made in a crockpot ? also what if you need to feed 20 people ,would doubling the recipe be ok ?
Hi Ayesha, I havenโt tried it myself, but I think it would come out great. I would follow the recipe as written through step 2. In step three, I would add all the mozzarella instead of half, and still combine it with the corn mixture. I would then transfer everything to the crockpot and cook low to combine the flavors, and garnish right before itโs time for serving. I think doubling would be perfect for 20 appetizer portions. โ Meggan
This recipe looks delish! I am planning on making it for an โAppetizer Cookoffโ at work. I see the directions mention bell peppers, but they arenโt on the ingredient list. Do you use both red and green bell peppers, and if so, how much? Thanks!!
Hi Natalie! Sorry for the typo. Please add one bell pepper where the directions indicate. I used red but you can use any color. The green you see in the photos are from the jalapenos! I hope this helps. If you need anything else or have more questions, just let me know. Sorry again about that, thanks for letting me know! I hope the recipe works out for you. ๐
Thank you! I appreciate your quick reply, I and canโt wait to make the recipe tonight ๐
This corn dip was phenomenal. I love spice, my family not so much. This dip had the perfect balance to keep me happy and the kiddos loved it too. We pretty much gobbled this up until it was gone!
Mmmmโฆwish I had known of this for Super Bowl! A definite dish for next year, when maybe the Broncos will be back. But, before then, this is โa must makeโ, soon. Who wouldnโt love this? Your recipes are so down to earth, but always look like a dish I want to make asap!
I was recipe-testing this on Super Bowl Sunday, ha ha! But I know what you mean. If the Broncos are going to be back, maybe the Packers will be too. ๐ Youโre so nice Mimi, thank you for the lovely comment. I hope you have a lovely weekend! Take care.