Our Cheesy Hot Corn Dip has been a family favorite years now! We make this cheesy dip for every football game or game night. It’s loaded with sweet corn, crisp veggies, cheese, and a little spice!
A friend made this recipe for us something like 15 years ago and it’s been a staple at every family get together, football game, and game night ever since. Everyone just loves this cheesy hot corn dip!
The dip is full of creamy melty cheese, onions, peppers, and plenty of corn! I like this best with fresh corn cut off the cob, but I often cheat and use a can of corn. Either way works just fine!
We like to serve this with tortilla chips, Fritos, crackers, crostini, fresh veggies…it’s pretty much good with whatever you’ve got on hand!
Corn – Freshly cut off the cob does provide the best taste, but canned corn works just fine!
Cheese – We’ll mix monterey jack in with the rest of the ingredients and sprinkle cheddar on top.
Cayenne Pepper – We’re adding just a bit to spice it up. You can skip this if you want a more mild dip.
Veggies – Plenty of red bell pepper and onion add crunch and flavor and a bit of minced jalapeno adds spice.
What We Love About This Recipe
Hot, cheesy, and loaded with crunchy sweet corn? Sign us up for seconds! This dip goes great with corn chips, tortilla chips, veggies, crostini, crackers, and potato chips. It’s always a hit and people always ask for the recipe!
How to Make Corn Dip:
Veggies: Brown the corn in some butter and then remove it to another dish. We want some nice color on the corn – it adds flavor! Stir in the onions and peppers and cook those until softened.
Combine: Add all the remaining ingredients (except the cheddar) to the skillet. If you’re not using an oven-safe skillet you can add all of this to an 8×8 baking dish instead.
Stir: Stir everything together. The cheese will start to melt right away from the hot veggies and it’s going to be hard to resist. But hold off – we need to bake this up!
Bake: Top the dish with the shredded cheddar and pop it in a hot oven for about 15 minutes.
You’ll know it’s finished when it has cooked through and the cheese is hot and bubbly. Serve it while it’s still good and warm with your favorite dipping snack!
This Hot Corn Dip goes great with just about anything you want to dip in it. I’ve even seen people eat this with a spoon – no joke!
Here are a few options to try:
- Tortilla Chips
- Potato Chips
- Hawaiian Rolls
- Fresh Veggies
This dip is pretty mild as is. You can add more jalapeno or cayenne if you’d like it spicier, or omit the cayenne for an even milder dip.
You sure can! This recipe is very forgiving and you can add or omit ingredients to suit your tastes. I’ve omitted the onions and added extra corn with great success for picky eaters.
More Dip Recipes:
We’ve got lots of dip recipes. There is an entire dip category you can check out to see them all. Here are a few of our favorites:
Hot Corn Dip
- 2 tablespoons butter divided
- 2 cups fresh or canned corn
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup chopped green onion
- 1 medium jalapeno diced
- 1 clove garlic minced
- 1/4 cup mayo
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded monterey jack cheese
- 1 cup shredded cheddar
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Heat a 10 inch oven-safe skillet (such as cast iron) over medium heat. Add 1 tablespoon of butter and let melt.
- Add the corn to the skillet. Season with salt and pepper to taste. Cook for about 5 minutes, until corn starts to brown, stirring occasionally. Remove the corn to a large bowl and set aside.
- Melt the remaining 1 tablepoon of butter in the pan and add onions and bell pepper. Cook for about 5 minutes, until onions are soft.
- Add in the jalapeno, green onions, and garlic. Cook another two minutes.
- Add the corn, monterey jack cheese, mayonnaise, and cayenne pepper to the skillet with the vegetables and stir to combine.
- Sprinkle with cheddar cheese.
- Bake for about 15 minutes, or until warmed through and bubbly.
- Serve warm with tortilla chips, crackers, and fresh vegetables, for dipping.
Tips & Notes:
This recipe was originally published in 2008. It was updated with new photos in October 2022.