This hot corn dip is addictively delicious. It’s perfect to make with fresh corn on the cob, but you could also use fresh frozen corn in a pinch. It’s full of flavor with roasted red peppers, green onions and jalapeños, and super creamy – loaded with cheese! It’s a perfect appetizer or party food paired with chips for scooping.
Ingredient and Equipment Notes
You really only need a few things here, and this recipe is pretty flexible if you’d like to experiment with any flavor additions like spices or seasonings, or more heat!
- Corn – corn cut off the cob is preferable here, but that’s obviously not always available. When it’s not, I use frozen fresh corn. Personally, I dislike canned corn so I would avoid that.
- Onion – You can use yellow, white, or red onion along with green onions.
- Roasted Red Peppers – I love roasted red peppers, which you can find in jars in the vegetable aisle, or near the pickled foods (though they are not pickled!) If you want, you could also dice a fresh red pepper and saute it with the corn to soften.
- Jalapeno – jalapeno is more for flavor than for spice. I don’t feel like they add any heat at all, but if you prefer to omit them, you can!
- Cheese – feel free to mix and match cheeses here. Sharp cheddar, monterey jack, pepperjack, all work great.
How to Make Hot Corn Dip
- Saute corn and vegetables and then mix them together with mayo, seasonings, and cheese.
- Bake the corn dip until hot and bubbly
- Serve with chips!
This hot corn dip is delicious with tortilla chips, but my family’s personal favorite is to eat this with Frito Scoops!
Need more hot dips?
Here’s a few of my favorites!
Hot Corn Dip
This hot and cheesy corn dip is flavorful and delicious. Perfect for scooping up with chips!
Servings x8 pan
Ingredients
- 2 tablespoons butter
- 3 1/2 cups corn kernels from about 4 ears fresh corn, or frozen fresh corn
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup finely chopped yellow onions
- 1/2 cup chopped roasted red bell pepper
- 1/4 cup chopped green onions both green and white parts
- 1 jalapeno seeded and minced
- 2 teaspoons finely minced garlic
- 1/2 cup mayonnaise more if needed
- 1/4 teaspoon cayenne pepper
- 4 ounces monterey jack cheese
- 4 ounces shredded cheddar cheese
- Tortilla chips or Fritos for dipping
Instructions
- 1. Preheat the oven to 350 degrees F. Have an 8x8" pan ready. I like to use a deep dish pie plate.
- 2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes and then transfer to a bowl.
- 3. Add the remaining tablespoon of butter to the skillet. Add the onions and cook, stirring often, until the tender, about 3-4 minutes.
- 4. Add the red pepper, green onions, jalapeno, and garlic and cook for about 2 minutes, or until jalapenos are softened. Transfer to the bowl with the corn.
- 5. Add 1/2 cup mayo and the cayenne pepper to the mixture. Set aside a small handful of each of the cheeses to sprinkle on top and add the rest to the bowl. Combine the mixture.
- 6. Place mixture in pan and top with reserved cheese. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
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Questions & Reviews
Oh my! I think I drooled all over my keyboard. Thanks for sharing.
I have a mayonnaise phobia…Is there any substitute? This recipe looks delicious (minus the mayo)
Looks delicious!
I usually end up putting my hot dips in a mini crockpot (like the roasted red pepper one you guys have)to keep warm and gooey during the game
– Do you think this one would work also?
thanks!
YUM! Hot dips are always a favorite for football parties! 🙂 Thanks for sharing this one – I'll definitely have to try it out!
I've made this exact recipe several times and it is DELICIOUS, especially if you've saved frozen corn on the cob from the summertime!
Brooke- yes, you could totally make it ahead of time! You'll just want to store in the fridge until you're ready to bake it and then since it will be chilled you'll need to cook it for longer than 12-15 minutes. Probably more like 15-20 or so.
This looks so yummy! Gotta cheer for Austin Collie and the Colts!!
YUMMMERS! Do you think you could roast the corn – pepper – green onions, garlic, and jalapenos ahead of time then pop everything in the oven later?
This looks yummy! AND I think my kiddos might enjoy it becuase of the corn.
Ooo… that looks yum! I think I'll make this for my niece's bday party/Super Bowl party this weekend! Thanks!