This hot corn dip is addictively delicious. It’s perfect to make with fresh corn on the cob, but you could also use fresh frozen corn in a pinch. It’s full of flavor with roasted red peppers, green onions and jalapeños, and super creamy – loaded with cheese! It’s a perfect appetizer or party food paired with chips for scooping.
Ingredient and Equipment Notes
You really only need a few things here, and this recipe is pretty flexible if you’d like to experiment with any flavor additions like spices or seasonings, or more heat!
- Corn – corn cut off the cob is preferable here, but that’s obviously not always available. When it’s not, I use frozen fresh corn. Personally, I dislike canned corn so I would avoid that.
- Onion – You can use yellow, white, or red onion along with green onions.
- Roasted Red Peppers – I love roasted red peppers, which you can find in jars in the vegetable aisle, or near the pickled foods (though they are not pickled!) If you want, you could also dice a fresh red pepper and saute it with the corn to soften.
- Jalapeno – jalapeno is more for flavor than for spice. I don’t feel like they add any heat at all, but if you prefer to omit them, you can!
- Cheese – feel free to mix and match cheeses here. Sharp cheddar, monterey jack, pepperjack, all work great.
How to Make Hot Corn Dip
- Saute corn and vegetables and then mix them together with mayo, seasonings, and cheese.
- Bake the corn dip until hot and bubbly
- Serve with chips!
This hot corn dip is delicious with tortilla chips, but my family’s personal favorite is to eat this with Frito Scoops!
Need more hot dips?
Here’s a few of my favorites!
Hot Corn Dip
This hot and cheesy corn dip is flavorful and delicious. Perfect for scooping up with chips!
Servings x8 pan
Ingredients
- 2 tablespoons butter
- 3 1/2 cups corn kernels from about 4 ears fresh corn, or frozen fresh corn
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup finely chopped yellow onions
- 1/2 cup chopped roasted red bell pepper
- 1/4 cup chopped green onions both green and white parts
- 1 jalapeno seeded and minced
- 2 teaspoons finely minced garlic
- 1/2 cup mayonnaise more if needed
- 1/4 teaspoon cayenne pepper
- 4 ounces monterey jack cheese
- 4 ounces shredded cheddar cheese
- Tortilla chips or Fritos for dipping
Instructions
- 1. Preheat the oven to 350 degrees F. Have an 8x8" pan ready. I like to use a deep dish pie plate.
- 2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes and then transfer to a bowl.
- 3. Add the remaining tablespoon of butter to the skillet. Add the onions and cook, stirring often, until the tender, about 3-4 minutes.
- 4. Add the red pepper, green onions, jalapeno, and garlic and cook for about 2 minutes, or until jalapenos are softened. Transfer to the bowl with the corn.
- 5. Add 1/2 cup mayo and the cayenne pepper to the mixture. Set aside a small handful of each of the cheeses to sprinkle on top and add the rest to the bowl. Combine the mixture.
- 6. Place mixture in pan and top with reserved cheese. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
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Questions & Reviews
This looked so good! I'm not a fan of mayo so I substituted the mayo for a 1/2 cup of cream cheese. It. Is. Amazing! So yummy! I wish I would have used a bit more jalapeno then I did. I used the one jalapeno and it just leaves a little hint of heat at the end. Like this it would be really good for kids. I think next time I'll put in 2 jalapenos. Thanks for sharing! =)
Hot corn dips are so good! I like the roasted red pepper twist on this one.
I bought all of the ingredients at the store yesterday – can't wait to try it out! Thanks!
Oh boy this looks real good! I think im off to the market tomorrow to pick up all the fixings! YUM!
Made this last night. YUM!
Nate loves it. LOVES. IT.
I make this all the time! It is amazing and I always bring copies of the recipe as everyone wants it! I did add goat cheese to it as well to change it up and it is a great addition!
Adrienne in Utah…..I am soooo trying this on Sunday! This looks divine!!!!
I don't make dips enough (besides guacamole), I'm going to have to change that! And my mom and I have found that Emeril recipes are VERY reliable and delicious.
I couldn't wait to try out this recipe so we had it last night with dinner. So tasty and a huge success! I am sensitive to spicy things so was a little weary about adding a whole jalapeño but did it anyway. I could hardly taste it! (And neither could my kids. :)) Next time, for my husband's sake, I may add a little more or try to find a hotter jalapeño. This recipe is definitely going into my recipe book! Thank you so much!!
And I am not really a football fan…I attend my parent's Superbowl party for the food and to watch the commercials. 🙂
I'm not a football fan, but I am a food fan. LOL! I think this looks just as pretty! And YUMMY!