This Hot Mexican Corn Dip with Cream Cheese is the creamiest and cheesiest dip. It's brimming with corn and just the right amount of spice. Cheddar, cream cheese and a dollop of mayonnaise make the hot dip extra rich and indulgent. The easy and quick to make appetizer is the first to disappear whenever I make it. Serve it with tortilla chips for a tasty snack.
Recipe review
An invite to a Sunday happy hour at a friend's home prompted me to grab my old binder of tried and true appetizer recipes. It's filled with my favorites that like these Italian antipasto skewers. I've made them over the years for my family, friends and personal chef clients.
I flipped through to find my cream cheese corn dip recipe. It's the perfect combination of corn, cream cheese, Rotel tomatoes, onions, mayonnaise, cheddar cheese, cilantro and spices. It's got just a enough spicy kick to keep it interesting. But the heat doesn't overwhelm the flavors of the cheesy dip.
I love that it can be served with a big bag of tortilla chips, celery sticks and pita crackers so everyone can dig in to the hot and cheesy dip.
When I'm feeling fancy, I fill Tostito Scoops with the dip, top it with shredded cheese and heat to warm and melty. Sprinkle with some chopped cilantro and watch these little bites vanish.
With warm weather just around the corner this will be my unofficial snack of the summer. It's one of my favorite dips! I serve it along with my Baked Rolled Tacos, Sausage and Cheddar Meatballs and Crispy Baked Chicken Wings for the tastiest finger foods. Add some cold beer, chilled wine, and icy lemonade for a delicious party.
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Why you'll love this hot corn dip recipe
This is one of those easy appetizer dips that is a welcome sight whenever it's served. It's a party favorite. You'll love this for so many reasons.
- Easy to make ~ Recipes with just a few steps that result in amazing appetizers, salads, sides and main dishes and desserts are high on my list of favorites. This easy appetizer effortlessly combines everyday ingredients. It bakes to a dip that's cheesy and corn goodness!
- Crowd favorite ~ Let's be honest. Cheese-laden appetizers are the first appetizers to be eaten. Anytime I serve this super creamy and corn-filled dip, it's devoured! Just watch this creamy, cheesy corn-filled and delicious dip disappear when you serve it.
Ingredients & substitutions
Pantry ingredients along with a handful of fresh ingredients are included in this recipe. Scroll to the recipe card for full quantities of the ingredients.
- Salted butter ~ This is my go to butter for all baking and cooking recipes. Unsalted butter, cooking spray, olive oil or avocado oil are alternatives.
- Corn ~ Fresh sweet corn cut from the cob makes for the most delicious dip. Frozen, leftover cooked corn or canned corn are also options.
- Yellow onion ~ Vidalia onions are an alternative.
- Canned Rotel tomatoes ~ The blend of diced tomatoes and green chilies adds the right zip to the dip. If the Rotel brand isn't available, substitute another canned tomato/green chili blend.
- Cheddar cheese ~ I use a sharp cheddar cheese in the recipe. Also try a blend of colby and monterey jack cheese or pepper jack cheese for a more spicy flavor.
- Cream cheese ~ Regular or low-fat cream cheese are options for this recipe.
- Mayonnaise ~ A real mayonnaise or an olive oil based mayo are delicious in this dip. Skip low fat mayo for this dish.
- Cilantro ~ If you're not a fan of the taste of cilantro, use fresh parsley.
- Smoked paprika ~ Paprika's toasty cousin, smoked paprika adds slight sweet and peppery flavor to the dip.
- Garlic powder
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Freshly ground black pepper ~ Grinding your own pepper from peppercorns results in the most flavorful spice.
- Tortilla chips ~ Pita chips, scoop corn chips, and a sturdy kettle potato chip make for great dippers.
How to make this corn dip recipe
With just a few steps, this hot corn dip recipe is easy to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
1. Preheat the oven and butter a baking dish. In a large bowl, combine corn, chopped onion, and drained Rotel tomatoes.
2. Add shredded cheese, softened cream cheese, mayonnaise, chopped cilantro and spices.
3. Stir to combine the ingredients.
4. Transfer the dip to the baking dish. Sprinkle with more shredded cheese and chopped cilantro.
5. Bake for 20-30 minutes or until golden brown and bubbly.
Expert tips for corn dip
- Grate the cheddar cheese by hand for the freshest tasting flavor. The pre-shredded cheese available at the grocery store is coated with an anti-caking ingredient. This causes the cheese to not melt as smoothly and masks the true flavor of the cheese. Use a box grater or food processor.
- Instead of a baking dish, use a large cast iron skillet to bake and serve the cheesy corn dip. Fun and rustic!
- To keep the dip warm during a party, put it in a slow cooker on the lowest setting.
Frequently asked questions
Add some red pepper flakes, chili powder, cayenne pepper or finely diced jalapeno peppers to add some extra heat to the dip.
Yes, the dip can be served cold, but it has the most flavor and is best served hot, warm or at room temperature.
Yes! This is a great make ahead appetizer or snack. Combine all the ingredients and transfer to the prepared baking dish. Cover with plastic wrap and store in the refrigerator for up to 2 days. When ready to serve, bake as directed in the recipe. Add about 10-15 minutes to the baking time to account for the dip being chilled.
Skip the freezer and store any leftover dip in the refrigerator for up to 3 days. I use these meal prep containers that are airtight. Reheat the dip covered with foil in a 350 degree F oven for 20-25 minutes. Or heat it covered with plastic wrap in the microwave on 60 percent power at 30 second intervals.
What to serve with Mexican street corn dip
- As a dip ~ This creamy cheese and corn dip is delicious hot from the oven or at room temperature. Along side, serve tortilla chips, scoop corn chip or tortilla chips, pita chips, celery sticks and mini bell pepper halves.
- As bite-sized appetizers ~ I like to make individual servings of the corn dip using store-bought Tostito Scoops. On a parchment paper lined baking sheet place the scoop chips. Fill each each scoop, with a heaping teaspoon of the baked corn dip. Top with finely shredded cheddar cheese. Bake in a 400 degree F oven for 5-10 minutes or until the cheese is melted.
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Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Hot Corn Dip
Ingredients
- 1 tablespoon salted butter
- 3 ½ cups fresh corn kernels or thawed frozen or drained canned corn
- 1 cup finely chopped yellow onion
- 1 10-ounce can Rotel tomatoes, drained
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese at room temperature, cut in chunks
- ½ cup mayonnaise
- 2 tablespoons chopped cilantro divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Tortilla chips corn chips, celery sticks, bell peppers
Instructions
- Preheat oven to 375 degrees F. Grease a 2 quart baking dish with butter. Set aside.
- In a large bowl, add the corn, chopped onion, drained Rotel tomatoes, ¾ of the shredded cheese, cream cheese, mayonnaise, 1 ½ tablespoons of chopped cilantro, smoked paprika, garlic powder, kosher salt, and black pepper. Stir to combine the ingredients.
- Pour the corn mixture into the prepared baking dish. Sprinkle with the remaining shredded cheese and chopped cilantro.
- Bake the corn dip for 20-30 minutes or until bubbly and hot.
- Remove the dip from the oven and serve with the dippers.
Sharon says
Can you make this recipe in crock pot?
Amy Casey says
Sharon - I haven't tested this recipe in a crock pot.
Sonia says
It is very easy to prepare this dish at home. The Corn Dip Recipe is very tasty and enjoyable. Thanks for sharing this recipe with us.
Amy Casey says
You're so welcome Sonia! I couldn't agree more! This corn dip recipe is one of our favorites.
Veena says
Excellent recipe!! I made double the recipe and I had many other apps however, this one was almost demolished! Very tasty with a bit of heat and easy to make. Will make again!
Amy Casey says
Yea Veena! This dip is always a hit at any party I serve it at. I'm so glad your guests loved it.
Elaine Beck says
This is a staple in my appetizer game. Everyone loves it! Can’t go wrong with this delicious hot dip!
Amy Casey says
I love to hear that Elaine! This is a great dip for for the fall and so delicious with tortilla chips.
David M says
It was so good. The store was sold out to where we get our Mexican dip, well their loss cos this was so easy to make and far superior to what we were getting there.
We served it with some artisan chips which was the partner to this dip.
Amy Casey says
I couldn't agree more David! I'm so glad you enjoyed my recipe.
Dottie says
Should I drain the rotel tomatoes? Trying this for New Year’s Eve party.
Thank you
Amy Casey says
Hi Dottie ~ Yes you should drain the Rotel tomatoes. Thanks for catching my omission. I've updated the recipe. Happy New Year!!
Jane Stewart says
I made this dip for my book club and it was devoured! The Tostito Scoops are the perfect chip to serve with it. I'll be making this dip often.
Amy Casey says
I love to hear that!! I've made this dip for friends and it's always a hit. Try it with Fritos scoops too!
Allie says
So delicious and a crowd pleaser! Perfect for a summer grill out.
Amy Casey says
Yes!! And it's especially delicious with fresh sweet corn. This is always one of the first appetizers to disappear when I serve it.
Susan Baldwin says
Can’t wait to try this recipe. I will likely need to serve it room temp. Bigger cocktail party…is this okay?
Amy Casey says
Hi Susan! You can serve it at room temperature, but I still would bake it first. Serve it hot and it can still be enjoyed as it cools. Cheers!