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Perfectly spiced hot corn dip is deliciously chunky and perfect for dipping. Serve it as an appetizer or side!
A Hot Dip to Love!
We’ve combined two LOVES (Mexican food and appetizers) into one spicy dip!
This hot corn dip is a newer recipe, and we are OBSESSED! It is chunky and filled with velvety cream cheese and packed with seasonings (with a hint of spice). Serve this dip warm with Tortilla Chips, and you’ll be addicted in no time.
It’s great for pre-holiday dinner munching, parties, game day or any night of the week. For more perfect hot dips try Spinach Artichoke Dip, Bean Dip, Crack Chicken Dip, and BLT Dip.
WHY WE LOVE IT:
- Crazy easy. Just mix and bake – it’s one of the easiest appetizers!
- An app or side. This would make a tasty appetizer or yummy side dish with some of our favorites like Empanadas and Tacos.
- A topping! It would also make a great topping for Taco Salad or Nachos!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 25 minutes
- 1 (15-ounce) can white corn – or fresh corn (see below) or frozen corn (thaw, and drain the excess liquid)
- 1 (15-ounce) can yellow corn
- 1 (10-ounce) can diced tomatoes with green chile peppers
- 1 (8-ounce) package cream cheese – you can even add a cup of your favorite Mexican-blend or Monterey Jack cheese for extra cheesiness!
- ½ teaspoon chili powder – or paprika, cayenne pepper, or red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon garlic salt with parsley flakes
- 2 tablespoons fresh chopped cilantro – other toppings include sliced green onions, bacon crumbles, or sour cream
- optional veggies – mix in chopped onion, green or red bell peppers, jalapeño peppers, green chiles
- dippables – corn chips, Tortilla Chips, Fritos, Doritos, pretzels, Crusty Bread, or crackers
Corn Variations
- Can I use fresh corn? Yes! Boil the Corn on the Cob and then cut the corn kernels off to use in the recipe.
- Want even more flavor? For an added layer of flavor, make Corn on the Cob on the Grill before cutting off the kernels.
How to Make Hot Corn Dip
- PREP. Preheat oven to 350°F.
- COMBINE. In a medium mixing bowl, add 1 can drained white corn, 1 can drained yellow corn and diced tomatoes. Add cream cheese, seasonings, and cilantro. Stir the mixture until just combined.
- BAKE. Pour into a lightly greased baking dish or cast-iron skillet and bake for 25-30 minutes. Serve the hot corn dip warm with all your favorite dippables.
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Hot Corn Dip
Ingredients
- 1 (15-ounce) can white corn, drained
- 1 (15-ounce) can yellow corn, drained
- 1 (10-ounce) can diced tomatoes with green chile peppers, drained
- 1 (8-ounce) package cream cheese, diced and softened
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic salt with parsley flakes
- 2 tablespoons chopped fresh cilantro, optional
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, add drained corn and diced tomatoes. Add cream cheese, seasonings, and cilantro and mix until just combined.
- Pour into a lightly greased baking dish and bake for 25 – 30 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Combine the ingredients and store them covered in the fridge for 1-2 days before baking.
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months. Reheat the dip in the microwave, slow cooker, stovetop, or in a 350°F oven.
Hot and yummy with a more creamier consistency than a side of corn. We love corn!!
This dip went so fast in my house — everyone loved it!! Thank you for sharing, I’ll definitely be making this again!
You’re welcome! So glad the dip was a hit!
We love this dip! So easy to make and loaded with flavor. Making it again tomorrow!
Guests can’t get enough of this appetizer! Corn dip was incredibly delicious and addicting!
I dont like creamed corn or other type recipes, but this is one of the best hot corn recipes I’ve come across.