This easy Hot Corn Dip is ultra cheesy and SO TASTY! Make it with frozen corn in the winter and fresh corn in the summer (instructions for both included).

Hot and cheesy, easy-peasy, deliciously luscious corn dip.

Loaded with colors, flavors, and textures, this is THE Corn Dip you’ve been waiting for your whole life. And it’s easy to make ahead of time, too!

This easy Hot Corn Dip is ultra cheesy and SO TASTY! Make it with frozen corn in the winter and fresh corn in the summer (instructions for both included).

First, the corn. I used frozen corn because it’s winter, but I’ve included instructions for fresh AND canned corn. Whatever your preference. Let no hurdle obstruct you from making this dip!

Start by sautéing the corn, straight from the freezer, with some onions, bell peppers, and jalapenos. That combination right now is going to make you happy. Stir in some garlic at the end and try to not eat it!

This easy Hot Corn Dip is ultra cheesy and SO TASTY! Make it with frozen corn in the winter and fresh corn in the summer (instructions for both included).

Meanwhile, make a typical cheesy dip base: Cream cheese, mayonnaise, sour cream, and cheese. But not just any cheese! Roth’s very special, very delicious GranQueso.

This spectacular cheese has the prettiest orange rind you’ve ever seen. They rubbed it with cinnamon and paprika and other mysterious spices which gives it all sorts of deep flavors. That touch of sweetness really brings out the sweetness in the corn.

But back to the dip.

Add even more flavor with green chiles, scallions, and cilantro (if you love it). Bake it until hot and bubbly, then dig in with chips!

This easy Hot Corn Dip is ultra cheesy and SO TASTY! Make it with frozen corn in the winter and fresh corn in the summer (instructions for both included).

This easy Hot Corn Dip is ultra cheesy and SO TASTY! Make it with frozen corn in the winter and fresh corn in the summer (instructions for both included).

Hot Corn Dip

This easy Hot Corn Dip is ultra cheesy and SO TASTY! Make it with frozen corn in the winter and fresh corn in the summer (instructions for both included).
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 10 servings
Course Appetizer
Cuisine American
Calories 307

Ingredients 

  • 1 tablespoon butter plus more for buttering the dish
  • 2 (12 ounce) bags frozen corn (see notes)
  • 1 red bell pepper stemmed, seeded, and finely diced
  • 1 red onion diced
  • 1-2 jalapeño peppers stemmed, seeded, and minced
  • Salt and freshly ground black pepper
  • 2 cloves garlic minced
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 8 ounces Roth GranQueso cheese shredded
  • 1 (4 ounce) can green chiles drained
  • 3 scallions thinly sliced, plus more for garnish
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro minced, for garnish, optional
  • Tortilla chips for serving

Instructions 

  • Preheat oven to 400 degrees. Rub a baking dish or oven-proof skillet with butter.
  • In a large skillet over medium-high heat, melt butter until foaming. Add corn, bell peppers, onion, jalapeno, and 1 teaspoon salt and cook until softened, about 7 to 10 minutes.
  • Stir in garlic until fragrant, about 30 seconds. Remove from heat and cool 5 minutes.
  • Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream. Stir in half the GranQueso cheese, chiles, scallions, and chili powder. Carefully fold in corn mixture and season to taste with salt and pepper.
  • 5. Spread into prepared baking dish and top with remaining 4 ounces GranQueso. Bake uncovered until hot and bubbly, 20 to 25 minutes. 
  • Remove from oven and garnish with scallions and cilantro if desired. Serve hot with tortilla chips.

Notes

  1. 4 ears fresh corn, blanched and cut off the cob, or 2 (14.5 ounce) cans corn may be substituted for frozen corn.
  2. Replace half the GranQueso with Roth Havarti Jalapeno cheese for a delicious twist!
  3. Inspired by a Mexican Corn Dip in "The Calico Capers" cookbook.

Nutrition

Calories: 307kcalCarbohydrates: 15gProtein: 6gFat: 25gSaturated Fat: 11gCholesterol: 54mgSodium: 838mgPotassium: 136mgFiber: 6gSugar: 8gVitamin A: 1090IUVitamin C: 37mgCalcium: 169mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. This recipe looks delish! I am planning on making it for an “Appetizer Cookoff” at work. I see the directions mention bell peppers, but they aren’t on the ingredient list. Do you use both red and green bell peppers, and if so, how much? Thanks!!

    1. Hi Natalie! Sorry for the typo. Please add one bell pepper where the directions indicate. I used red but you can use any color. The green you see in the photos are from the jalapenos! I hope this helps. If you need anything else or have more questions, just let me know. Sorry again about that, thanks for letting me know! I hope the recipe works out for you. :D

  2. This corn dip was phenomenal. I love spice, my family not so much. This dip had the perfect balance to keep me happy and the kiddos loved it too. We pretty much gobbled this up until it was gone!5 stars

  3. Mmmm…wish I had known of this for Super Bowl! A definite dish for next year, when maybe the Broncos will be back. But, before then, this is “a must make”, soon. Who wouldn’t love this? Your recipes are so down to earth, but always look like a dish I want to make asap!

    1. I was recipe-testing this on Super Bowl Sunday, ha ha! But I know what you mean. If the Broncos are going to be back, maybe the Packers will be too. ;) You’re so nice Mimi, thank you for the lovely comment. I hope you have a lovely weekend! Take care.