This hot Corn Dip recipe is one of the easiest savory dips to make and is always a hit with friends and family. The flavors are well balanced with a little heat, sweetness, and tang. All you need is a few minutes to mix everything together, then bake it until the cheese is hot and bubbly. So good!
5 STAR REVIEW
Years ago, my husband and I owned a little house right next door to a hole-in-the-wall Mexican restaurant (the best kind, right?) I mean, we literally could step outside our front door and walk about 300 feet and Bam! the best authentic Mexican food. Needless to say, we ate there A LOT.
They served a corn dip that was more like a salsa – we couldn’t get enough of it. Then one day, some lady eating near us said “add some sour cream and mayo to it, bake it, and enjoy it hot. It will rock your world.” She was 100% American. Lol. I loved the idea of this and tried to recreate it at home. I’ve been making it that way since.
Corn Dip
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped pickled Jalapeño peppers
- 4 ounce can diced green chiles , drained
- 11 ounce can sweet corn and diced peppers , drained
- 8 ounces shredded Mexican blend cheese
- tortilla chips , for serving
Instructions
- Preheat oven to 350 degrees F. Coat an 8×8 casserole dish with non-stick cooking spray; set aside.
- In a medium bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper until combined.
- Add in 1/4 cup chopped pickled Jalapeño peppers, 4 ounces drained diced chiles, 11 ounces drained sweet corn & diced peppers, and 8 ounces shredded Mexican blend cheese; stir to combine until incorporated.
- Transfer mixture to the prepared dish.
- Place in the oven and cook for 20-25 minutes until warm throughout and cheese is nice and bubbly.
- Serve right away with tortilla chips and enjoy!
Notes
Nutrition
Other Notes
Serving Suggestions
Serve this dip with tortilla chips alongside some Restaurant Style Salsa. Or make it a meal next to Chile Relleno Casserole and Spanish Rice.
Make Ahead and Storing Leftovers
- Prep ahead. Combine all the ingredients and place the mixture in the baking dish. Cover with plastic wrap and refrigerate up to 1 day ahead of baking. Take the dish out and remove the plastic wrap while you preheat the oven to give the dish a chance to come to room temperature, then follow the baking directions.
- Leftovers. Leftover corn dip can be stored in an airtight container in the fridge. It’ll stay fresh for 3 days. I don’t recommend freezing this dip due to the high amount of dairy.
- Reheat. Reheat the dip in the oven until the cheese has melted again or you can pop individual servings in the microwave.
More Savory Dip Recipes:
- Spinach Artichoke Dip
- Rotel and Sausage Cheese Dip
- White Queso Dip
- Crab Rangoon Dip
- Chile Relleno Dip
- Jalapeno Popper Dip
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
This was so good, Mine turned out a little watery but I don’t measure anything so added more corn to compensate. I used fresh sweet corn on the cob and home roasted hatch green chilies, tis the season. And, probably doubled the chilies. Fantastic Amy thanks. Kids loved it too!
This corn dip is absolutely delicious! My husband and came home for lunch just for this dip. Thank you!
So quick and easy.
Sneak in that nutrition any way you can! That’s my motto anyways – this dip looks delish!
This was insanely good!
My whole family loved this!
Thanks for this recipe. Sounds delicious. So much comfort food.
This made me laugh because J&C are exactly the same- they hate all Mexican food but love tortilla chips and salsa. Go figure! I will make this for me!
Weirdos, right??? You and Randy could love it!
So easy and yummy! We served it for game night and it was gone in a flash. Next time I might double it.