Hot Corn Dip

Sweet corn is one of those unexpected ingredients that works great in so many recipes! I love my spicy Frito corn salad and corn casserole, and this cheesy hot corn dip never misses.

Ingredients You’ll Need

Another great thing about this cheesy appetizer dip is that the ingredients are simple and can be adapted to what you have in your pantry. I go over what I use below, and you’ll find the printable list with the full recipe amounts in the recipe card after the post.

• Cream Cheese – You’ll want to use a brick of cream cheese (not the bagel smear kind that comes in tubs). Take it out ahead of time so that it comes to room temperature.
• Grated Cheese – I use mild Monterey Jack, but any good melting cheese will work here. More options are grated cheddar, Colby Jack, provolone, gouda, or even a mix of different cheese.
• Sour Cream – If needed, you can substitute sour cream with plain or Greek yogurt.
• Corn – I often make this recipe with canned corn (I like to use the sweet yellow and white corn mix, but any kind will do). Remember to drain the corn kernels beforehand. You can also shave fresh kernels from leftover corn on the cob.
• Ro-Tel Tomatoes – I use a can of Original Ro-Tel and drain it. If you don’t have (or like) Ro-Tel, use a drained can of regular diced tomatoes in its place.
• Seasonings – Sweet or smoked paprika, garlic powder, and salt.

How to Make Hot Corn Dip

I make this hot corn dip in a small-ish casserole dish (7×10”), but you can absolutely scale the recipe and bake it in a larger pan if needed. It’s nearly impossible to go wrong. Follow the steps below and scroll to the recipe card for the printable instructions.

• Mix the ingredients. Combine your cream cheese with 1 cup of grated cheese, sour cream, corn kernels, canned tomatoes, and spices. Stir until the mixture is smooth.
• Fill the pan. Next, spread the dip mixture in a greased baking dish. Sprinkle over the last of the grated cheese.
• Bake. Pop your corn dip into the oven at 350ºF for 20-25 minutes, until it’s hot and bubbly. I like to broil mine quickly afterward to brown the cheese on top, but it’s optional. Finally, take the dip out of the oven and serve! See further down for some easy serving ideas.

Can I Make This In the Slow Cooker?

100% yes! If I’m making this dip for a party, I’ll mix the ingredients right in my slow cooker. Turn the slow cooker or crock pot on Low and let the hot corn dip cook for 1½ hours, or until the cheese has melted. Afterward, leave your slow cooker corn dip on the “keep warm” setting until you’re ready to serve.

Recipe Tips and Variations

• To brown the cheese, place the dip under the broiler for 30 seconds at the end of baking.
• Grate the cheese fresh. Freshly grated cheese melts smoother and creamier than the pre-grated cheese that comes in bags. Of course, if you’re in a time pinch, go ahead and use a package of pre-grated cheese, just don’t expect quite the same ooey-gooey results.
• Use room-temperature cream cheese. Taking the cream cheese out of the fridge 20-30 minutes ahead of time allows it to soften and makes it much easier to combine with the other ingredients.
• If you’re cutting fresh corn off the cob, stand the corn upright inside a bowl to catch the kernels as you trim them off the cob using a sharp knife.
• Make it spicy. Stir in canned green chilies, diced jalapeños, cayenne pepper, or crushed chili flakes to give your corn dip a nice, spicy kick.
• Give it a street corn twist. Make this recipe into a Mexican street corn dip by adding chili powder and crumbling Cotija cheese on top. Drizzle the finished dip with crema (or mayo mixed with a little lime juice), garnish with cilantro, and serve your street corn dip with tortilla chips for the full experience!

What to Serve With Corn Dip

Serve this gooey hot corn dip warm from the oven with your favorite crackers, chips, or veggie sticks for dipping. It’s also great spooned onto toasted French bread slices or crostini. If you’re planning a party, pair this dip with more appetizers like pigs in a blanket or mini corn dogs. I also love this easy taco monkey bread, which is great to share! Afterward, sweeten things up with cannoli dip for dessert.

Make It Ahead

This hot corn dip is a great appetizer to prep the day before. Combine the ingredients and layer everything into the casserole dish as directed. Cover, and refrigerate the dip overnight. The following day, let it sit at room temperature for 10-15 minutes and then pop it into the oven to bake as directed.

Storing and Reheating Leftovers

• Refrigerate. Transfer any leftover hot corn dip to an airtight container to keep in the fridge for 2-3 days. I don’t recommend freezing corn dip as it gets watery once it’s thawed.
• Reheat. Warm this corn dip in the oven at 350ºF until it’s hot throughout, or you can reheat smaller portions in the microwave.

More Hot Dip Recipes

• Cheesy Tuscan Sausage Dip
• Crab Cake Dip
• Cheesy Bacon Caramelized Onion Dip
• Crock Pot Chicken Nacho Dip