Corn Dip Recipe (Easy Party Dip Recipe)

My corn dip recipe is one of those things that sounds simple and it is! It's one of those dishes that people rave about. This hot and cheesy version is rich, bubbly, and packed with sweet corn, smoky paprika, and a little heat from Rotel tomatoes. I've been making it for my personal chef clients and for parties for years, and it never, ever has leftovers. It's a keeper!

Recipe review

A Quick Look at This Recipe

• Recipe Name: Corn Dip
• Ready In: 15 minutes prep, 30 minutes cook time
• Serves: 12
• Calories: 205 per serving
• Main Ingredients: Corn, cream cheese, cheddar cheese, Rotel tomatoes and mayonnaise
• Difficulty: Easy

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 always put out a big spread of dippers - tortilla chips, celery sticks, pita crackers, and scoop chips. If you want to go the extra mile, my baked crispy chicken wings alongside this dip makes for one seriously good spread.

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.

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!
• Totally versatile - Serve it as a classic dip with chips and veggies, or go the extra mile and fill Tostito Scoops for individual little bites. Either way, it's a hit.
• 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.
• Make ahead friendly - Mix it all together the day before and just pop it in the oven when you are ready. Party hosting just got a lot easier.

Hot Corn Dip Ingredients

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
• Corn
• Yellow onion
• Canned Rotel tomatoes
• Cheddar cheese
• Cream cheese
• Mayonnaise
• Cilantro
• Smoked paprika, garlic powder, kosher salt, freshly ground black pepper
• Tortilla chips, corn chips, celery sticks, or bell peppers for serving

Substitutions

Here are some easy swaps if you need them.

• Corn - Fresh corn kernels cut right off the cob give the best flavor and a little extra texture. Thawed frozen corn or well-drained canned corn work beautifully too. Use whatever you have on hand.
• Yellow onion - White onion or shallots are also great options.
• 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.
• Sharp cheddar cheese - Colby jack, pepper jack, or a blend of your favorites all work great here. Freshly grated cheese melts the best so skip the pre-shredded bags if you can.
• Cream cheese - Neufchatel cheese is a lighter alternative and works just as well. Make sure whichever you use is at room temperature before mixing.
• Mayonnaise - I recommend regular mayonnaise, but olive oil or low fat versions can also be used.
• Cilantro - Not a fan? Fresh parsley works just as well and keeps all the bright fresh flavor.

How to Make My Corn Dip (Step-by-Step)

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.

Variations

Try some of these fun ways to make this hot corn dip recipe one of your favorites.

• Spicy - Add a finely chopped jalapeño or a pinch of cayenne pepper to the mix. Swap the cheddar for pepper jack cheese to really turn up the heat.
• Different cheese - Sharp cheddar is my go-to but a colby-monterey jack blend melts beautifully and has a slightly milder flavor. Pepper jack adds a fun kick. Try a combination of two cheeses for extra depth.
• Add protein - Stir in ½ cup of cooked and crumbled chorizo or browned ground beef for a heartier dip that doubles as a meal when scooped into warm tortillas.
• Smoky - Add ½ teaspoon of chipotle powder along with the smoked paprika for a deeper, smokier flavor. A little goes a long way here.
• Street corn style - Stir in ¼ cup of crumbled cotija cheese and a squeeze of fresh lime juice before baking. Finish with a sprinkle of chili powder right when it comes out of the oven. It gives the whole dip a delicious elote-inspired twist.
• Skip the cilantro - Not a cilantro fan? Fresh parsley works just as well and keeps all the fresh flavor without the soapy taste some people notice.

How to Make Hot Corn Dip in Advance

This cheesy corn dip is a great make-ahead appetizer. It is one of the reasons I love bringing it to parties and gatherings.

Mix all the ingredients together and pour into the prepared baking dish. Cover tightly with plastic wrap and store in the refrigerator for up to 24 hours.

When ready to serve, remove the plastic wrap, top with the remaining cheese and cilantro, and bake as directed. You may need to add 5 extra minutes to the baking time since the dip will be cold going into the oven.

How to Store Hot Corn Dip

Refrigerator - Cool the dip completely and store in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on 60 percent power in 30-second intervals until warmed through. Or pop it back in a 350 degree F oven for about 10 minutes. Give it a good stir before serving.

Freezer - I don't recommend freezing this dip. The cream cheese and mayonnaise can separate when thawed and the texture won't be the same.

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.
• Bake it in a cast iron skillet instead of a baking dish. It goes straight from oven to table and looks so fun and rustic for a party. My Texas Caviar also looks great served right in the bowl it's made in - same idea of easy, casual serving for a crowd.
• Make sure your cream cheese is at room temperature before mixing. Cold cream cheese doesn't blend well and can leave chunky bits in the dip.
• To keep the dip warm during a party, put it in a slow cooker on the lowest setting.

Frequently Asked Questions

Absolutely! Thawed frozen corn and well-drained canned corn both work great in this recipe. Fresh corn cut right off the cob is wonderful when it is in season, but the other options are just as delicious and convenient.

Yes! Sour cream is the best swap for mayonnaise in this recipe. It gives the dip a slightly tangier flavor but keeps it just as creamy and delicious.

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! Add all the ingredients to a large skillet or saucepan over medium-low heat. Stir frequently until the cheese is melted and everything is heated through. It won't get that golden bubbly top like the baked version but it tastes just as good.

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.
• Spicy deviled eggs with jalapeños - always a hit on the same party spread
• BLT bites - another easy two-bite appetizer that disappears fast