Hot Corn Dip

Hot Corn Dip is a creamy, cheesy, irresistible warm dip made with sweet corn, sour cream, green chiles, and the perfect amount of spice.

Serve this Cheesy Corn Dip along with Instant Pot Chicken Wings, Bacon Wrapped Dates, and Jalapeno Poppers for a party spread that everyone will love.

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 trust me, NO ONE will complain about this creamy, cheesy, slightly spicy, perfectly sweet corn dip.

This dip uses really simple ingredients to create a cheesy, warm corn dip that is filled with Tex-Mex flavor that pairs beautifully with tortilla chips.

This Cheesy Hot Corn Dip may be an unexpected appetizer, but after serving it once, everyone will be begging you to make it again and again!

Corn Dip Ingredients

The ingredients for Hot Corn Dip are very much adaptable to what you have on hand and 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. If you happen to have fresh corn on the cob, steam 4-5 corn cobs using my recipe for Instant Pot Corn on the Cob or boil the corn. Once cooled, cut the corn kernels off the cob and use them in this dip.
• 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. The yogurt gives the dip a nice creamy consistency, just as using mayonnaise does. 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 for a really cheesy dip.
• 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 Corn Dip

This recipe for corn dip is as easy as mixing and baking until warm.

• 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 together until everything is combined evenly.

• Transfer the corn dip into an oven-safe dish or serving bowl and sprinkle with shredded cheese.

• 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 is also delicious 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.

Slow Cooker Hot Corn Dip

To keep this corn dip warm for a party or tailgating, you can prepare it in a small 3-quart crockpot.

• In a large mixing bowl, combine the corn, sour cream, yogurt chiles, spices, and BOTH the crumbled cotija cheese and shredded cheddar.
• Grease the insert of a small slow cooker and add in the corn dip.
• Cook on low for 30 minutes to 1 hour.
• After the dip is warmed through, turn the temperature to warm. The dip can be kept on warm for up to 4 hours.

Make-Ahead Instructions

Corn Dip is able to be prepped up to 24 hours in advance, making entertaining that much easier.

• Prepare the dip as directed up to baking.
• Cover the baking dish with plastic wrap and refrigerate the corn dip for up to 24 hours.
• When ready to bake, remove the dip from the refrigerator and let the dish come to room temperature while the oven preheats. You never want to place a cold dish into a hot oven, as the dish may crack due to the change in temperature.
• Once the oven has preheated, remove the plastic wrap and bake the corn dip for 25-30 minutes, or until warmed through and the cheese has fully melted.

More Perfect Party Dips

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

If you enjoyed this cheesy, warm corn dip, I would love for you to leave a comment and review below.