Hot Street Corn Dip with Cream Cheese

A bowl of hot corn dip on the table surrounded by tortilla chips.

5 from 3 votes

Hot Street Corn Dip with Cream Cheese

Hot Corn Dip is a delicious dip made with corn, jalapenos, and lots of cheese. It’s an easy recipe that’s made entirely in a skillet for speed and convenience.

Prep Time10

Cook Time5

Total Time15

Servings:

Calories: 301kcal

Author: Karin and Ken

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