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    Home » Real Food » Appetizers » Hot Corn Dip

    Hot Corn Dip

    By Kristen Chidsey | 4 Comments | Published September 12, 2019 | Updated May 6, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    A Mexican Corn dip that's is so easy to make and incredibly good! This creamy, cheesy, Hot Corn Dip is the perfect party snack! Can be made ahead and has a slow cooker option as well.

    This 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.

    Chip scooping out Hot Mexican Corn Dip

    Hot 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 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 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.
    Collage of steps to make corn dip

    Slow Cooker Hot Corn Dip

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

    • 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.

    Recipe Modifications

    • 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 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.
    Creamy Cheesy Corn Dip made Healthy with one simple swap.

    More Perfect Party Dips

    • Texas Caviar
    • Skinny Spinach Artichoke Dip
    • Easy 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.

    Red skillet of creamy Mexican corn dip

    Hot Corn Dip

    This Hot Corn Dip is a creamy, cheesy, dip that comes together with minimal prep and makes a delicious party appetizer! 
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    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
    • ½ teaspoon cumin
    • ⅛ teaspoon salt
    • ½ cup plain Greek yogurt
    • 1 cup sour cream
    • ¼ cup cotija cheese or feta cheese, crumbled
    • ½ cup cheddar cheese shredded
    Prevents your screen from going dark while preparing the recipe.

    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 Instructions

    • 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

    Calories: 70kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 107mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Tayler Ross

      September 21, 2018 at 5:00 pm

      5 stars
      This dip looks amazing! It would be perfect for game day!

      Reply
      • Kristen Chidsey

        September 22, 2018 at 7:34 am

        All my friends LOVE when I serve this at football parties!

        Reply
    2. Renee Goerger

      September 21, 2018 at 4:13 pm

      5 stars
      I bet the use of the Greek yogurt gives this hot corn dip an added zip of flavor. I happen to love Greek yogurt in place of mayo and sour cream in many recipes. I'm anxious to give your recipe a try. I'm sure it's delicious.

      Reply
      • Kristen Chidsey

        September 22, 2018 at 7:35 am

        You sound like me Renee, Greek yogurt is a great substitute for mayo 😉

        Reply

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