This hot corn dip is rich, creamy, and baked until bubbly—an effortless appetizer loaded with flavor. It’s ideal for serving with chips, crackers, or fresh veggies.
While the corn dip bakes, you can quickly prepare a simple dessert dip to finish the party on a sweet note.
I entertain often and am always asked, “What should I bring?” This Hot Corn Dip is my go-to answer. It’s simple to make, consistently well received, and disappears fast. Be ready to share the recipe—guests love it.
Reasons to Love This Hot Corn Dip Recipe
- Perfect party food. Warm, cheesy dips are crowd-pleasers at game nights, happy hours, and potlucks. If you want a reliable appetizer that vanishes fast, this is it.
- Simple to prepare. Combine the ingredients, top with cheese, and bake. There’s also an easy slow cooker option if you prefer to avoid the oven.
- Flexible recipe. Swap cheeses, add jalapeños or cayenne for heat, or mix in other seasonings to suit your taste.
Sweet corn adds a pleasant pop to many dishes. Whether you use canned or fresh kernels, this cheesy hot corn dip never disappoints.
Ingredients You’ll Need
The ingredients are straightforward and easy to adapt based on what you have on hand. A printable ingredient list with exact amounts is provided in the recipe card below.
- Cream cheese – Use an 8-ounce block (not the tub-style spread). Let it come to room temperature for easier mixing.
- Grated cheese – Monterey Jack works beautifully, but cheddar, Colby Jack, provolone, or a blend will also melt nicely.
- Sour cream – Plain or Greek yogurt can be substituted if needed.
- Corn – Canned corn is convenient (a yellow-and-white mix is tasty), but fresh kernels cut from the cob work well too. Drain canned corn before using.
- Ro-Tel tomatoes – A drained can of Original Ro-Tel adds flavor; plain diced tomatoes can be used as an alternative.
- Seasonings – Smoked or sweet paprika, garlic powder, and kosher salt to taste.
How to Make Hot Corn Dip
This recipe is typically baked in a 7×10-inch casserole dish, but you can scale it up for a larger crowd. The method is forgiving and quick.
- Mix the ingredients. Soften the cream cheese and combine it with 1 cup of grated cheese, sour cream, drained corn, drained tomatoes, paprika, garlic powder, and salt. Stir until smooth and well combined.
- Assemble. Spread the mixture into a lightly greased baking dish and sprinkle the remaining 1/2 cup of cheese on top.
- Bake. Bake at 350°F for 20–25 minutes, until the dip is hot and bubbly. If you like a browned top, transfer briefly under the broiler for about 30 seconds—watch closely to avoid burning. Serve warm with chips, crackers, sliced baguette, or veggies.
Slow Cooker Option
If you prefer to keep the dip warm for serving or avoid the oven, combine all ingredients in a small slow cooker. Cook on Low for 1½ hours or until the cheese has melted, then switch to Keep Warm until ready to serve.
Recipe Tips and Variations
- To brown the top: Briefly broil for about 30 seconds at the end of baking for a golden finish.
- Grate cheese fresh: Freshly grated cheese melts more smoothly than pre-shredded varieties that contain anti-caking agents.
- Room-temperature cream cheese: Let the block soften for 20–30 minutes before mixing to avoid lumps.
- Fresh corn: Stand an ear of corn upright in a bowl when cutting kernels off to catch them easily.
- Add heat: Stir in canned green chiles, diced jalapeños, cayenne, or red pepper flakes if you like spice.
- Mexican street corn twist: Add chili powder and top with crumbled Cotija, a drizzle of crema (or mayo mixed with lime), and cilantro. Serve with tortilla chips for a street-corn-inspired dip.
What to Serve With Corn Dip
Serve warm with tortilla chips, tortilla rounds, pita chips, crackers, crusty bread, or fresh vegetable sticks. For a party, pair it with other easy appetizers to create a varied spread.
Make It Ahead
Prepare the dip the day before by combining the ingredients and placing them in the casserole dish. Cover and refrigerate overnight. Remove from the fridge 10–15 minutes before baking, then bake as directed.
Storing and Reheating Leftovers
- Refrigerate: Store leftovers in an airtight container for 2–3 days. Freezing is not recommended because the texture can become watery after thawing.
- Reheat: Warm in a 350°F oven until heated through, or reheat individual portions in the microwave.
Recipe Card
- 8 ounces cream cheese, room temperature
- 1 1/2 cups grated Monterey Jack cheese, divided
- 1/2 cup sour cream
- 2 (15-ounce) cans corn, drained (or about 3 cups fresh kernels)
- 1 (10-ounce) can diced tomatoes with green chiles (Ro-Tel), drained
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Preheat the oven to 350°F. Lightly grease a 7×10-inch casserole dish.
- In a medium bowl, combine cream cheese, 1 cup of grated Monterey Jack, sour cream, drained corn, drained tomatoes, paprika, garlic powder, and salt. Stir until smooth and no large lumps remain.
- Spread the mixture into the prepared dish and top with the remaining 1/2 cup grated cheese.
- Bake for 20–25 minutes, until hot and bubbly. If desired, broil for about 30 seconds to brown the top—watch closely.
- Serve warm with chips, crackers, bread, or vegetables.
Nutrition
- Serving Size: 1/4 cup
- Calories: 158
- Sugar: 2.3 g
- Sodium: 252 mg
- Fat: 12.5 g
- Carbohydrates: 6.4 g
- Protein: 6.1 g
- Cholesterol: 35 mg