Mexican Hot Corn Dip

This Mexican Hot Corn Dip is creamy, cheesy and is sure to become a staple at all your parties! It is full of sweet corn, the perfect amount of spice, and a creamy cheesy sauce that is absolutely irresistible!

This Hot Corn Dip is perfect to serve at parties along with Instant Pot Chicken Wings, Antipasto Skewers, and Jalapeno Poppers.

Mexican Corn Dip

Hot corn dip is a delicious creamy corn dip filled with Mexican spices, and happens to be one of my favorite party dips!

This easy Mexican Corn Dip comes together in minutes and is always a huge hit with friends and family.

It is a little spicy, a whole of creamy, and full of delicious sweet corn!

How to Make Mexican Corn Dip

• Prepare corn by draining canned Mexicorn–there is no need to rinse the corn.
• In a large mixing bowl, mix together the corn, green chilies, sour cream, Greek yogurt, salt, garlic powder, cumin powder, and crumbled Cotija cheese.
• Pour into an oven safe baking dish and sprinkle with shredded cheese if using.
• Bake until warm and bubbly.
• This Mexican Corn Dip is best served warm with corn dips, tortilla chips, or crackers. It will keep out for 2 hours at room temperature.

Slow Cooker Hot Corn Dip

To keep this dip warm for a party or tailgaiting, you can prepare in a small 3 quart crock pot.

• Mix together all the ingredients, including the shredded cheddar cheese, if using.
• Place in greased crock pot and cook on low for 30 minutes to 1 hour.
• Turn temperature to keep warm for 4 hours.

How to Prep Corn Dip in Advance

This dip is also fabulous to prep up to 24 hours in advance, making entertaining that much easier.

• Mix together the corn, green chilies, sour cream, Greek yogurt, salt, garlic powder, cumin powder, and crumbled Cotija/Feta cheese.
• Place the dip into a baking dish and top with shredded cheddar (if using) .
• Cover with plastic wrap and refrigerate for up to 24 hours.
• Remove dip from fridge while oven heats up and bake for 25-30 minutes.

Modifications for Hot Corn Dip

• In place of the Mexicorn, use 3 cups defrosted frozen corn kernels or 3 cups fresh corn kernels (cut from off from the cob–about 4-5 cobs of fresh corn).
• For a richer Hot Corn Dip, use Mayonnaise in place of Greek Yogurt. Just remember this dip will no longer be egg free.
• For a lightened up Mexican Corn Dip, do not top this dip with shredded cheddar cheese. It will still be creamy and delicious. You can also sub out the sour cream for additional plain Greek yogurt, but this dip will not be as tangy.
• Cojita or Feta Cheese can be used interchangeably. Additional shredded cheddar cheese can be used as well.

More Perfect Party Dips

• Texas Caviar
• Skinny Spinach Artichoke Dip
• Easy Cream Cheese Apple Dip
• French Onion Chip Dip
• Taco Dip
• Rotel Sausage Dip

Mexican Hot Corn Dip

Mexican Corn Dip is a creamy, cheesy, dip that comes together with minimal prep and makes a delicious party appetizer! 

5 from 4 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: Hot Corn Dip, Mexican Corn Dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12

Calories: 70kcal

Author: Kristen Chidsey

Ingredients

• 2 11 ounce cans Mexicorn (rinsed and drained)
• 1 (4 ounce) can diced green chilies
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/8 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1 cup sour cream
• 1/4 cup cotija cheese or feta cheese, crumbled
• 1/2 cup cheddar cheese shredded

Instructions

• Preheat oven to 375 degrees.
• Mix together corn, sour cream, Greek yogurt, chilies, cumin, garlic powder, salt, and cojito (or feta) cheese together until well combined.
• Pour into 2 quart oven safe dish and sprinkle with shredded cheese.
• Bake for 20-25 minutes until warmed through and bubbly.
• Serve warm with corn chips.

Slow Cooker Mexican Corn Dip

• Mix together all the ingredients, including the shredded cheddar cheese, if using. Place in greased crock pot and cook on low for 30 minutes to 1 hour. Turn temperature to keep warm for 4 hours.

Notes

• Instead of the two 11 ounce cans of drained Mexicorn use, or 3 cups defrosted frozen corn kernels or 3 cups fresh corn kernels (cut from off from the cob)
• For a richer Hot Corn Dip, use Mayonnaise in place of Greek Yogurt. Just remember this dip will no longer be egg free.
• Cojita or Feta Cheese can be used interchangeably. Additional shredded cheddar cheese can be used as well. 
• For a lightened up Mexican Corn Dip, do not top this dip with shredded cheddar cheese. It will still be creamy and delicious. You can also sub out the sour cream for additional plain Greek yogurt, but this dip will not be as tangy.
• To prep Mexican Corn Dip ahead of time, mix together all the ingredients and place in baking dish. Top with shredded cheddar (if using) and cover. Refrigerate for up to 24 hours. Remove dip from fridge while oven heats up and bake for 25-30 minutes. 
• This dip is best served warm, but can be left out for up to 2 hours at a party. 

Nutrition Facts

Mexican Hot Corn Dip

Amount Per Serving

Calories 70 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 107mg5%

Potassium 46mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 180IU4%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!