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
Just wanted to let you know I have made this recipe about 3 bazillion times since I first pinned it- parties, showers, family gatherings, everyone loves it! Thanks for sharing!
This was yummy, but it was even better the next day, especially after i stirred in fresh cilantro and a squeeze of lime juice- it really brightened up the flavor!
Awesome! This dip was the bomb. Everyone asked for the recipe.
I made this today it was good but needed something else so I added cranks hot sauce and it made it amazing! And not too spicy the sweetness of the corn takes over most of it
Im going to try this recipe because it differs a little from the one i make. My family has been making this dip for years. I’m a coache’s wife and it’s brought to nearly all our after football game dinners. I double it and it’s still not enough because it’s always devoured. My recipe is really quick, no chopping 🙂 I use 1 11oz can mexicorn drained, 1/2 cup mayo or just enough to hold all together, 1 1/2 cup jack cheese, 1 cup Parmesan cheese and 2-3 tbsp of jar or canned diced jalepenos. Mix it up and bake 25 min at 350. Super quick and I keep all ingredients on hand all the time.
I made this last night and loved it! I didn’t include the jalapeno, though, because my husband doesn’t like spicy foods. You could still taste a tiny bit of heat just because of the cayenne powder. It was a good thing I made it the way I did, because my husband loved it and wolfed it down! I’ll be baking this again the next time I need to bring something to a party. Thank you!
I made this last night for the neighbors and it was a hit. So nice to have a quick and easy dip that’s something different. Loved it, thanks for sharing!!! Love the site : )
I know you’ve mentioned multiple times, NO CANNED CORN, butttt what if I have just inherited a tray of canned corn (among other odd canned items) from a mother in law? I really just want to find some sort of way to use it! Is there any other recipes you could suggest??
Haha, Caroline you’re welcome to use canned corn. I just really hate the flavor of canned so I always tell people to avoid it in our recipes!
This looks tasty, but I think I would substitute the mayo for sour cream. Yum!
You can get your corn to turn brown like this (this is from Cook’s Illustrated):
Pour the frozen corn into a non-stick skillet set over high heat. Toast the corn by shaking frequently for about five minutes until the corn is spotty brown.
It was too hot on high, but I did this on medium-high and it worked great. Gives it a nice flavor, too.
P.S. Don’t put in any oil or butter, just the frozen corn. You could add the butter after it’s toasted.