Hot Cheesy Corn Dip — 🌽🧀🎉 This super FAST and EASY corn dip recipe has just 5 ingredients and takes only 5 minutes to stir together making it the PERFECT last-minute appetizer to whip up! It’s great for casual entertaining, tailgating, game day parties, or any time you need a quick baked oh-so-cheesy dip!
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Hot Corn Dip Recipe
I love dips and make meals out of them, and this corn dip was one of the best meals I’ve had in awhile. The dip is made with just 5 key ingredients and takes literally just five minutes to stir together, which is the best kind of recipe.
You simply combine corn, green chiles, two cheeses, mayo, stir, and bake. So easy!
It’s the type of recipe that’ll save you when you need a crowd-pleasing warm and hearty appetizer but don’t have time for anything fussy. I got most of the ingredients for the dip at my local Von’s (Safeway) store.
I made the dip for a party and no one could resist it. It’s creamy with great texture from the juicy corn kernels and reminds me of the filling I used for these stuffed mushrooms.
This hot corn dip screams football and tailgating, but let’s enjoy the last of summer before we starting thinking full-on football — but I know many fans are already ready!
Ingredients in Hot Corn Dip
To make this hot corn dip recipe, you’ll need:
- Corn
- Canned green chiles
- Shredded Sargento Monterey Jack cheese
- Grated Parmesan
- Hellman’s mayonnaise
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Corn Dip
This hot corn cheese dip couldn’t be easier to prepare! Here are the basic steps:
- Stir together the ingredients in a large bowl.
- Then turn into a greased 9-inch pie plate.
- Sprinkle with additional cheese before baking.
- Bake the hot corn dip until the cheese has melted and is bubbly, or is as golden browned as desired and serve!
Make-Ahead Instructions
If you want to get a jump on this for a party of event, mix everything together, get it turned out into the baking dish, cover with plastic wrap and refrigerate for up to 24 hours before baking it off.
Make sure to let the baking dish sit out at room temp for about 30-60 minutes before baking so that you’re not starting off with overly cold ingredients, which will throw off the baking time.
Recipe FAQs
You can serve almost any chip, cracker, or vegetable with this hot corn dip, but a few of my favorite things to dip into it are: tortilla chips, Rold Gold pretzel thins, Nabisco crackers, celery sticks, and potato chips.
I used frozen corn that I thawed and drained so I didn’t have to deal with corn silks, but fresh corn would be lovely as well. You can even used canned corn, but you’d need to drain and rinse it before mixing it into this corn dip.
If you’d like to make this corn dip a little healthier, you’re welcome to use Miracle Whip instead of mayo. You can also use lite mayo or Miracle Whip if you’d prefer.
The chiles add an incredibly mild heat, but it’s flavor rather than heat since it’s faint. Spice it up with a shake of chili powder or cayenne if you want to truly put the hot in hot corn dip.
I like using Monterey Jack cheese in this hot corn dip, but I’ve also made it with Pepper Jack and enjoy that as well. Both add a slight spiciness to this corn dip that I love.
Storage and Reheating
In the Refrigerator: This corn dip is best fresh from the oven, but leftovers will keep up to 5 days in the fridge.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove or oven, whatever is best suited for you.
Dishes to Serve Alongside Baked Corn Dip
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Hot Cheesy Corn Dip
Ingredients
- 2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
- one 4-ounce can green chile peppers
- 1 ¾ cups shredded Sargento® Monterey Jack cheese, or Pepper Jack, divided (most of an 8-ounce package)
- ½ cup finely grated Parmesan cheese
- ½ cup Hellman’s®/Best Foods® Mayonnaise or MIRACLE WHIP, lite versions are okay
- chips, crackers or bread for serving (try Pringles® Tortillas, Rold Gold® Pretzel Thins, NABISCO crackers)
Instructions
- Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside
- In a large bowl add corn, green chiles, 1 cup Monterey Jack cheese, Parmesan, mayo (I used lite MIRACLE WHIP), and stir to combine.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle remaining 3/4 cup Monterey Jack cheese over the top.
- Bake for about 30 to 35 minutes, or until cheese has melted and is bubbly, or is as golden browned as desired.
- Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper.
Notes
- Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently if desired in your microwave or you can serve it chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post brought to you by Safeway Inc. Recipe, photography, and opinions expressed are my own.
Have to say I’ve made this many times and it is always gone in a short time! Very easy to prep and simple ingredients that I usually have in hand.
Thanks for this one Averie!
Thanks for the 5 star review, Susan, and I’m glad this is always a winner and disappears quickly!
great