Hot Corn Dip Recipe

Close up of a hot corn dip being scooped from a white baking dish.

5 from 17 votes

Hot Corn Dip Recipe

Perfectly spiced hot corn dip is creamy, deliciously chunky, and baked until bubbly. It's a quick and easy crowd favorite appetizer or side.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: American, Mexican

Servings: people

Author: Kristyn Merkley

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

Recipe Tips.

Drain all canned ingredients well so the dip is not watery.
Bake until hot and bubbly around the edges for the best texture.
This dip can be made ahead and reheated just before serving.
Keep the dip warm by using a crockpot or a chafing dish.
Try corn chips, Tortilla Chips, Fritos, Doritos, pretzels, Crusty Bread, or crackers.

Make ahead of time. Store it 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.

Nutrition