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Creamy, cheesy, and full of sweet corn, this Hot Corn Dip is a party-favorite! It is made with simple ingredients and minutes of prep and always the first appetizer to disappear.
An Unexpected (But Loved) Party Dip
While most people think of bringing Taco Dip, Spinach Artichoke Dip, or Sour Cream Chip Dip to parties, Hot Corn Dip is a less obvious option.
But every time I bring Hot Corn Dip to a party, it is one of the first appetizers to disappear! The combination of sweet corn, tangy sour cream, flavorful green chiles, and the perfect amount of spice creates a creamy, cheesy, dip-that the masses find irresistible!
Even better? This hot corn dip comes together in minutes AND can be prepped up to 24 hours in advance!
Happy Cooking! xo Kristen
Recipe Highlights
Ingredients Needed to Make Hot Corn Dip
The ingredients for Hot Corn Dip are not only likely ones you have on hand, but also able to be adapted to use what you have on hand and/or your dietary preferences.
- Corn: You can enjoy this corn dip year-round by using either defrosted corn kernels or rinsed and drained canned corn. For additional flavor and a pop of color, use Mexicorn, which has added sauteed peppers.
- Sour Cream: Use full-fat or reduced-fat sour cream, NOT fat-free as it will not be as creamy and can separate when baked.
- Greek Yogurt: To keep the corn dip a bit lighter and egg-free, I often use plain Greek yogurt rather than mayonnaise. Feel free to use mayo in place of the yogurt.
- Green Chiles: Canned diced green chiles add a nice mild kick of flavor to the corn dip. I don't recommend omitting them.
- Cheese: I use both crumbled cotija cheese and sharp cheddar. The cotija cheese adds a nice sharpness to balance out the rich creamy dip, while the cheddar adds a gooey, irresistible melting factor. Feel free to replace the cotija with crumbled feta for similar results, or use additional shredded cheddar.
- Spices: Garlic powder, smoked paprika, cumin, and salt add just the right flavor to this corn dip. Feel free to use regular paprika in place of smoked paprika.
How to Make Hot Corn Dip
Refer to the recipe card for the exact amounts and details for baking. You will also find the slow cooker and make-ahead instructions in the recipe notes.
Step One: Combine ingredients. In a large mixing bowl, combine the corn kernels, green chiles, sour cream, Greek yogurt (or mayo), salt, garlic powder, paprika, cumin powder, and crumbled Cotija cheese until everything is combined evenly.
Step Two: Top with Cheese. Transfer the corn dip into an oven-safe dish or serving bowl and sprinkle with shredded cheese.
Step Three: Bake until warm and bubbly.
How to Serve Warm Corn Dip
The obvious choice is pairing this corn dip with tortilla chips for dipping, but don't limit yourself to the obvious. This cheesy corn dip can also be creatively served in the following ways.
- Instead of tortilla chips, pair the cheesy corn dip with crackers, pretzels, pita chips, or raw veggies.
- Add some corn dip to bean burritos to add flavor and texture to a simple burrito. Or use it to top Veggie Fajitas or Beef Tacos for a delicious, unique taco topping.
- Add a layer of corn dip to Instant Pot Taco Pie for a cheesy, tasty twist.
More Perfect Party Dips
Serve this Cheesy Corn Dip along with Instant Pot Chicken Wings, Loaded Potato Skins Bacon Wrapped Dates, Jalapeno Poppers, and one or more of the dips listed below for a party spread that everyone will love.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Hot Corn Dip
Ingredients
- 1 cup sour cream
- ½ cup plain Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ⅛ teaspoon kosher salt, use ½ teaspoon if using fresh or frozen corn kernels (as it is unsalted)
- 2 (15-ounce) cans corn, rinsed and drained
- 1 (4-ounce) can mild diced green chilies
- ¼ cup cotija cheese, or feta cheese, crumbled
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375℉ (190℃) and grease a 2-quart baking dish with cooking spray.
- In a large mixing bowl, combine 1 cup sour cream and ½ cup plain Greek yogurt with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon cumin, and ⅛ teaspoon kosher salt until well combined. Fold in 2 (15-ounce) cans corn (drained), 1 (4-ounce) can mild diced green chilies, and ¼ cup cotija cheese.
- Pour the mixture into the prepared baking dish and sprinkle with 1 cup sharp cheddar cheese.
- Bake for 20-25 minutes until warmed through and bubbly. Serve warm with corn chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Used this cheesy corn dip along with our favorite chicken wings, it was a hit! Kids love it and they can't get enough of it. Excited to have this again!
Sounds like a fun dinner! So happy to hear you (and your kids) enjoyed the corn dip 🙂