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. 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.
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 I've made 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 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.
cooking video
how to make this corn dip
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
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 corn cheese 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.
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.
more recipes like this one
If you make this corn dip and cream cheese recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!!
Printrecipe
Hot Mexican Corn Dip with Cream Cheese
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
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. 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.
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 and divided
- 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
- Prep: Preheat oven to 375 degrees F. Grease a 2 quart baking dish with butter. Set aside.
- Combine the ingredients: 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.
- Transfer to dish: Pour the corn mixture into the prepared baking dish. Sprinkle with the remaining shredded cheese and chopped cilantro.
- Bake: Bake the corn dip for 20-30 minutes or until bubbly and hot.
- Serve: Remove the dip from the oven and serve with the dippers.
Notes
Grate the cheddar cheese by hand for the freshest tasting flavor. The pre-shredded cheeses available at the grocery store are 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.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: appetizer
- Method: bake in oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 205
- Sugar: 2.7 g
- Sodium: 3587 mg
- Fat: 17.6 g
- Saturated Fat: 7.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.7 g
- Fiber: 1.6 g
- Protein: 6.6 g
- Cholesterol: 36 g
David M
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
I couldn't agree more David! I'm so glad you enjoyed my recipe.
Dottie
Should I drain the rotel tomatoes? Trying this for New Year’s Eve party.
Thank you
Amy Casey
Hi Dottie ~ Yes you should drain the Rotel tomatoes. Thanks for catching my omission. I've updated the recipe. Happy New Year!!
Jane Stewart
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
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
So delicious and a crowd pleaser! Perfect for a summer grill out.
Amy Casey
Yes!! And it's especially delicious with fresh sweet corn. This is always one of the first appetizers to disappear when I serve it.