Hot Corn Dip Recipe

This Hot Corn Dip is a warm, cheesy, and irresistible appetizer that’s perfect for any occasion! It’s loaded with flavor, thanks to a blend of corn, peppers, jalapeño, and a trio of cheeses. This dip is easy to make and sure to be a crowd-pleaser at your next gathering.

Why You’ll Love This Hot Corn Dip Recipe

  • Crowd-Favorite: This dip is a perfect party appetizer that everyone will love.
  • Easy to Make: With just a few simple ingredients and easy steps, this dip comes together in minutes.
  • Customizable: Feel free to adjust the amount of jalapeño for your preferred spice level, or add other ingredients like your favorite spices or different types of cheese.

Ingredients

  • Olive Oil: Used for sautéing the vegetables.
  • Onion, Red Pepper, and Jalapeño: Provide a flavorful and colorful base for the dip.
  • Corn: Adds sweetness and texture.
  • Cream Cheese: Provides a creamy base for the dip.
  • Sour Cream: Adds tanginess and richness.
  • Colby Jack Cheese: Adds a gooey, cheesy texture and a mild flavor.
  • Chili Powder, Garlic Powder, and Paprika: Enhance the flavor with a touch of spice and smokiness.
  • Salt and Pepper: Season to taste.
  • Green Onion: Adds a fresh and colorful garnish.

How to Make Hot Corn Dip Recipe

Step 1: Sauté the Vegetables

Sauté onion, red pepper, and jalapeño in olive oil until softened.

Step 2: Combine the Ingredients

In a bowl, combine the sautéed vegetables with corn, cream cheese, sour cream, Colby jack cheese, chili powder, garlic powder, paprika, salt, and pepper.

Step 3: Bake and Serve

Spread the mixture into a casserole dish, top with remaining cheese, and bake until hot and bubbly. Garnish with green onions before serving.

Tips for Making Hot Corn Dip Recipe

  • Use Softened Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
  • Adjust the Spice Level: Adjust the amount of jalapeño to your liking. For a milder dip, remove the seeds and membranes from the jalapeño.
  • Broil for a Crispy Top: For a crispy cheese topping, broil the dip for a minute or two at the end of the baking time.

How to Serve Hot Corn Dip

Hot Corn Dip Recipe
  • With Tortilla Chips: Tortilla chips are a classic pairing for this dip.
  • With Bread: Serve with sliced baguette, crostini, or breadsticks for dipping.
  • With Vegetables: Serve with fresh vegetables, such as carrots, celery, and bell peppers, for a healthier option.

Make Ahead and Storage

Storing Leftovers

Store leftover dip in an airtight container in the refrigerator for up to 3 days.

Freezing

This dip can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in the oven or microwave until heated through.

Hot Corn Dip Recipe

FAQs

1. Can I use fresh corn instead of canned?
Yes, you can use fresh corn kernels. Cook them briefly before adding them to the dip.

2. Can I use a different type of cheese?
Absolutely! Try using cheddar cheese, Monterey Jack cheese, or a blend of your favorites.

3. How can I make this dip vegetarian?
This dip is already vegetarian.

4. Can I make this dip ahead of time?
Yes, you can assemble the dip a day ahead of time and bake it when ready to serve.

There you have it! A simple and delicious recipe for Hot Corn Dip. I hope you enjoy it!

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Hot Corn Dip Recipe

Hot Corn Dip Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: appetizers
  • Method: baking
  • Cuisine: American

Description

This Hot Corn Dip is a cheesy and flavorful appetizer that’s perfect for parties, game days, or any occasion. It’s made with a blend of corn, cream cheese, sour cream, and spices, then baked to bubbly perfection with a generous topping of Colby Jack cheese.


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeds removed and diced
  • 2 (15-ounce) cans corn, drained
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups Colby Jack cheese, shredded and divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • Sliced green onion, for garnish

Instructions

  1. Sauté vegetables: Preheat oven to 400°F (200°C). In a saucepan, heat olive oil over medium-high heat. Sauté onion, red pepper, and jalapeño until tender.
  2. Combine ingredients: In a bowl, combine the sautéed vegetables, corn, cream cheese, sour cream, 1 cup of Colby Jack cheese, chili powder, garlic powder, paprika, salt, and pepper. Stir until well combined.
  3. Bake: Spread the mixture into a 2-quart casserole dish or small skillet. Sprinkle with the remaining cheese. Bake for 15-20 minutes, or until hot, bubbly, and golden brown.
  4. Serve: Garnish with green onions and serve hot with tortilla chips or crackers.

Notes

  • You can use fresh or frozen corn instead of canned corn.
  • If you don’t have Colby Jack cheese, you can use a different type of cheese, such as cheddar or Monterey Jack.
  • For a spicier dip, add more jalapeño or a pinch of cayenne pepper.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 340kcal
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 60mg

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