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Hot Corn Dip Recipe

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4 from 11 reviews

This Hot Corn Dip is a creamy, cheesy, and slightly spicy appetizer perfect for parties and gatherings. Made with a flavorful mix of Mexicorn, cream cheese, cheddar, Monterey Jack, and a blend of spices, it’s baked to bubbly golden perfection and served warm with tortilla chips or Fritos scoops.

Ingredients

Base Ingredients

  • 2 tablespoons salted butter
  • ½ red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 3 garlic cloves, minced

Corn and Cheese Mixture

  • 3 (11-ounce) cans Mexicorn (also called southwest corn or fiesta corn), drained
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Monterey Jack or mozzarella cheese, shredded
  • 8 ounces cream cheese, softened

Dairy and Seasonings

  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • 1 (4-ounce) can green chilies, chopped
  • ¾ teaspoon sea salt
  • 1 teaspoon sugar
  • 1½ teaspoons chili powder

Garnish and Serving

  • Fresh cilantro, chopped
  • Fritos scoops or tortilla chips, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center to ensure even cooking.
  2. Sauté Aromatics: In a large cast-iron or ovenproof skillet, melt the butter over medium heat. Add the finely chopped red onion and jalapeño, cooking and stirring until the onion becomes soft and translucent, about 4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Combine Ingredients: Stir in the drained Mexicorn, half of the shredded cheddar cheese, half of the shredded Monterey Jack (or mozzarella), softened cream cheese, sour cream, mayonnaise, chopped green chilies, sea salt, sugar, and chili powder. Mix well to create a creamy and flavorful mixture.
  4. Top and Bake: Evenly spread the mixture in the skillet and top with the remaining cheddar and Monterey Jack cheeses. Bake in the preheated oven for 30 minutes or until the cheese topping is melted, bubbly, and golden brown on top.
  5. Garnish and Serve: Remove from the oven and sprinkle freshly chopped cilantro on top. Serve warm with Fritos scoops or your favorite tortilla chips alongside for dipping.

Notes

  • Use a cast-iron skillet or an ovenproof dish to go from stovetop to oven with ease.
  • You can adjust the amount of jalapeño or chili powder to make the dip more or less spicy.
  • For a smoother texture, cream the cream cheese well before mixing.
  • Leftovers can be refrigerated and gently reheated before serving.
  • Make sure to drain the canned corn well to prevent excess moisture in the dip.

Find it online: https://simpleplatter.com/hot-corn-dip-recipe/