This Hot Corn Dip is full of tasty Mexican flavors that your party guests will love. The corn and cream cheese make the perfect base to build from! The best part is that you may adjust the spice level of the dip to suit your tastes. Grab some tortilla chips and make this quick and easy recipe the next time you throw or attend a party!
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Whether you are looking for Super Bowl snack ideas or Christmas party appetizers, this recipe is fitting for any occasion. It has heat, a creamy texture, and pops of brightness from the corn. It’s so addictive!
If you like easy corn recipes, you will love this Corn Casserole with Ritz Crackers and Instant Pot Chicken Corn Chowder.
Why You Will Love This Party Dip Recipe
- It’s ready in 15 minutes: It takes just 15 minutes to prepare and cook this dip on the stovetop.
- It’s great for parties: Every time I make this dip recipe to share, it goes fast. It will be a hit at your next party!
- It’s budget-friendly: The ingredients in this Mexican-inspired corn dip are super affordable. It’s a great appetizer for any size budget.
Ingredients
All of the components of this easy hot corn dip recipe are common ingredients that you may find at your local grocery store all year.
- Corn: I use frozen corn in this recipe. Before you make the dip, let it sit on the counter for a few minutes to thaw. You may also stick it in the refrigerator the night before if you prefer.
- Sour cream: The tangy flavor of sour cream helps to balance the richness of the corn dip. You may use full-fat or nonfat sour cream though its slightly less rich.
- Mayonnaise: To help make this dip perfectly creamy without making it too thin, I add some mayo. It also gives the finished product Mexican street corn vibes.
- Cheese: I make this hot corn dip with cream cheese and shredded pepper jack cheese. Soften the cream cheese to make it easier to mix with the other ingredients. You can use a different shredded cheese if you prefer.
- Veggies: I use purple (or red) onion, red bell pepper, and fresh jalapeno peppers. Remove the seeds and membranes from the jalapenos to tone down the heat.
- Green chiles: You may use any spice level (mild, hot, etc) of green chiles. I like to buy them diced for convenience. The cans don’t have a lot of liquid in them so there’s no need to drain before you add them to the dip.
- Butter: Adds additional richness to the dip.
- Garnishes: I garnish my dip with chopped green onions for freshness and a sprinkle of chili powder, which is also a nod to Mexican street corn.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Buffalo Ranch: Stir in buffalo sauce and ranch seasoning for a twist on a classic.
- Southwest: Add drained black beans, fresh cilantro, and even some lime juice to the dip for southwestern flair.
- Cajun: Make a spicy cajun version using your favorite cajun seasoning blend and diced andouille sausage.
How to Make Hot Corn Dip
Here are the instructions on how to make hot Mexican corn dip. Ensure all of your onions and peppers are diced and grab your cast-iron skillet to get started.
Step 1: Combine the creamy ingredients. Add the softened cream cheese, sour cream, and mayonnaise to a large mixing bowl. Use an electric mixer to mix the ingredients until they are well combined and smooth.
Step 2: Add onion and peppers. Next, add the red onion, chiles, bell pepper, and jalapenos to the cream cheese mixture. Stir until everything is well mixed Use a wooden spoon or a rubber spatula for this part.
Step 3: Stir in corn and cheese. Then, pour in the thawed corn and shredded cheese. Mix those ingredients into the dip mixture until well combined and perfectly creamy.
Step 4: Transfer to the skillet. Heat the skillet over medium heat and melt the butter to generously cover the bottom. Then, add the corn dip.
Step 5: Cook. Cover and cook it until it is hot and bubbly, and the cheese is melted and gooey.
Step 6: Garnish and serve. Sprinkle chopped green onions and chili powder on top. Enjoy the dip hot with your favorite dippers!
Recipe Tips
- Don’t let the heat get too high: Watch the heat on your stovetop to ensure the dip doesn’t burn or stick to the bottom of the skillet.
- Taste and adjust seasoning: I like to taste it once all of the ingredients have been added to ensure it has the right flavor that I like so I can adjust as needed.
- Saute veggies for depth: Soften your onions, bell peppers, and jalapenos in a separate skillet to add depth of flavor and texture.
If you love hot appetizer recipes like this one, you may also enjoy these Bourbon Meatballs.
Storage Directions
- Storing: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Place it in a freezer-safe container and freeze it for up to 1 month.
- Reheating: You may reheat it on the stovetop in a saucepan or place an individual portion in a microwave-safe bowl. Heat the corn dip until it is warmed through.
- Make Ahead: Combine all of the dip ingredients and cover the mixing bowl tightly with foil. Store it in the refrigerator overnight and transfer it to the skillet the next day before cooking it.
Serving Suggestions
- Drizzle some spicy hot sauce for extra heat.
- Want something more creative than simple tortilla chips? Try these crispy bagel chips and crunchy homemade pita chips for crispy dippers.
- I love to save the leftover hot street corn dip and serve it over nachos. Fajita steak nachos pair so well with the flavors.
- For a creative twist, dip some air fryer taquitos in this hot jalapeno corn dip.
Recipe FAQs
I prefer frozen for ease and consistency but canned corn works in a pinch. Drain the can well before you add the corn to the other ingredients. If fresh corn is in season, you can use it as well. Cook the corn before using it to make the dip.
Absolutely! Combine all of the ingredients in your slow cooker and cook it on high for 1-2 hours or on low for 3-4 hours. When it's ready, turn to warm and serve straight from the crockpot.
Pop the cast-iron skillet into a 400-degree oven for 10-12 minutes or until it is hot and bubbly.
Video
More Delicious Dip Recipes
Do you like party dip recipes for a crowd? Here are some recipes you may also like to try!
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Hot Street Corn Dip with Cream Cheese
Equipment
Ingredients
- 2 pounds frozen corn thawed
- ½ cup sour cream
- ½ cup mayo
- 2 cups pepper jack cheese shredded
- 1 8-ounce brick cream cheese softened
- 1 sweet red bell pepper finely chopped and seeded
- 1 medium purple onion finely chopped
- 2 jalapeno peppers seeded and finely chopped
- 2 4-ounce cans green chiles chopped
- 2 tablespoons butter salted
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- green onion thinly sliced for garnish
- chili powder
Instructions
- Pull out and measure all of the ingredients.
- In a large bowl, mix together the sour cream, mayonnaise and cream cheese until thoroughly blended.
- Whisk in the red onion, green chilies, Jalapeno peppers and bell pepper.
- Thoroughly mix together.
- Add the thawed corn, shredded cheese, salt and pepper and mix again.
- Heat a large cast iron skillet to medium heat and add the butter.
- Just as the butter is melting, add the prepared mixture to the skillet.
- Spread the mixture evenly and cover. Reduce the temperature to medium low.
- Stir frequently until bubbly and hot.
- Remove the skillet from heat and allow the dip to cool slightly.
- Place dip in a serving bowl and top the dip with fresh chopped green onion and chili powder!
- Enjoy every bite of this hot spicy goodness!
Video
Notes
- Make this hot corn dip with canned corn instead of frozen. Drain all of the liquid from the can before you add it to the skillet.
- Keep an eye on the dip as it cooks on the stovetop to ensure it doesn’t burn and stick to the bottom of the skillet.
- Use garlic powder in place of fresh garlic and hot sauce in place of diced jalapenos if you don’t have the ingredients on hand.
Nutrition
This post was originally published in January 2021. It has been updated with new content and images.
Michelle says
Wow. Best corn dip we’ve ever eaten and we will make a double batch next time. Disappeared so quickly. We loved it. Thank you. Thank you. Thank you. 💕
Karin and Ken says
I can’t get enough of this dip too. It’s so tasty. I’m glad I’m not the only one who makes a double batch lol All the best. Karin
Sandra says
My new favorite dip. I could have eaten it all by myself lol it’s addictive and impossible to stop eating. This dips a definite keeper. Thanks Karin for another keeper. I’m loving your recipes.
Karin and Ken says
I’m so happy you’re enjoying this dip as much as we do! I love the stuff too. All the best. Karin
Jen says
I made this and it was big hit! Everyone loved it! Very easy to make and so delicious! Thank you for this recipe. It’s a keeper!
Karin and Ken says
We make this dip regularly and always enjoy it. Glad to hear you do too. Thank you for letting me know. You just made my day. All the best. Karin