Hot Corn Dip Recipe
Charring the corn in a dry skillet before it goes into the dip drives off moisture and browns the kernels, so the finished dip tastes roasted and sweet instead of watery, and a short stint under the broiler at the end gives the cheese browned spots without drying out the creamy base underneath.
- Prep
- 15 min
- Cook
- 27 min
- Total
- 42 min
- Servings
- 8
Ingredients
- 4 cups frozen corn kernels, thawed and patted dry
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup cotija cheese, crumbled, for topping
- 2 medium jalapeños, diced
- 1/2 cup red bell pepper, diced
- 4 whole green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup cilantro, chopped, for garnish
Nutrition per serving
- Calories
- 320
- Protein
- 12g
- Carbs
- 41g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C) and grease an 8x8-inch baking dish.
- 2Heat a large dry skillet over medium-high heat. Add the thawed, patted-dry corn and cook 6-8 minutes, stirring only occasionally, until you see real charred spots on some kernels. Transfer to a bowl and let cool for 5 minutes.
- 3In a large bowl, beat the cream cheese, mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, salt, and pepper together until smooth.
- 4Fold in the charred corn, half the pepper jack cheese, the jalapeños, red bell pepper, and half the green onions.
- 5Spread the mixture evenly into the prepared baking dish. Top with the remaining pepper jack cheese.
- 6Bake for 20-22 minutes, until bubbling around the edges and the cheese has fully melted.
- 7Switch the oven to broil and broil for 1-2 minutes, watching closely, until the top is browned in spots.
- 8Top with cotija, remaining green onions, and cilantro. Serve warm with tortilla chips.
Tips & variations
- Stir in 4-6 slices of cooked, chopped bacon along with the corn for a smoky, salty version.
- Swap the jalapeños for a diced poblano for a milder, more vegetal heat.
- Canned corn works in a pinch; drain it very well and pat it dry before charring, since extra liquid keeps it from browning.
- For a stovetop version, skip the oven and just melt everything together in the skillet over low heat, stirring until the cheese is fully melted.
Storage & reheating
Store leftover dip covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 15 minutes, or in the microwave in 30-second bursts, stirring between each, until warmed through.
Tips from the Tulo kitchen
- Bringing the cream cheese fully to room temperature before mixing prevents the small lumps that show up when it's beaten cold.
- If serving a crowd for a while, keep the dip warm in a small slow cooker on low after baking rather than reheating it repeatedly.
FAQ
Can I make corn dip ahead of time?
Yes. Assemble it through step 5, cover, and refrigerate for up to a day, then bake straight from the fridge, adding 5-8 extra minutes to the bake time.
Can I use canned or fresh corn instead of frozen?
Both work. Drain canned corn thoroughly and pat it dry before charring, and for fresh corn, cut kernels off 2-3 cooked or raw cobs to get about 4 cups.
Is this corn dip very spicy?
As written it's mild to medium; jalapeños seeded and deveined add mostly flavor rather than heat. Leave one jalapeño's seeds in, or add a diced serrano, for more kick.
Can I make this in a slow cooker instead of the oven?
Yes. Combine everything except the topping cheese and cook on low for about 2 hours, stirring once, then stir in the remaining cheese and cook 10 more minutes until melted.
