Hot Corn Dip Recipe (Cheesy, Creamy, Crowd-Favorite Appetizer)
This hot corn dip disappeared faster than the burgers at our Memorial Day cookout, and I have been making it ever since. I adjusted my brother-in-laws original recipe with more sharp cheddar, extra green chilis, and a generous topping of crumbled cotija cheese inspired by Mexican street corn. It strikes the perfect balance of sweet, savory, creamy, and spicy that keeps guests coming back for more.
Ingredients
- 2 cans (15 oz each) sweet corn, drained or 3 cups fresh or frozen corn
- 1 cup sharp cheddar cheese, shredded divided
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 can (4 oz) diced green chilis, drained or more for extra heat
- ¼ cup red bell pepper, finely diced optional
- ¼ cup cotija cheese, crumbled for topping
- 2 tablespoons fresh cilantro, chopped for garnish
Instructions
- Preheat your oven to 350F and lightly grease a 9-inch baking dish or similar sized oven-safe dish.
- In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth and well blended. Fold in the drained corn, ¾ cup of the shredded cheddar cheese, the diced green chilis, and the bell pepper if using. Mix gently until everything is evenly distributed throughout the dip.
- Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining ¼ cup of sharp cheddar cheese over the top.
- Bake for 20 to 25 minutes until the dip is heated through and the cheese on top is melted and bubbly around the edges. The dip should be warm and creamy but not overcooked.
- Remove from the oven and immediately top with the crumbled cotija cheese and fresh chopped cilantro while the dip is still hot, so the cheese gets slightly warm and melds into the surface.
- Serve immediately with tortilla chips, crackers, or vegetable sticks. This dip is best enjoyed while still warm and bubbly.
Notes
Make this dip up to 2 hours ahead and refrigerate, then bake just before serving for maximum freshness. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a 350F oven. Variation: Stir in crumbled cooked bacon or diced jalapenos for extra flavor and heat.