Name: Mexican Hot Corn Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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)

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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.

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