Hot Corn Dip

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.

hot corn dip bite on chip

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

  1. Saute corn and vegetables and then mix them together with mayo, seasonings, and cheese.
  2. Bake the corn dip until hot and bubbly
  3. 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!

Pizza Dip

Roasted Red Pepper Dip

Garlic Artichoke Dip

The Ultimate Queso

hot corn dip bite on chip

Hot Corn Dip

5 from 1 vote
This hot and cheesy corn dip is flavorful and delicious.  Perfect for scooping up with chips!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings8 x8 pan


  • 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


  • 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.
Course: Appetizers
Keyword: hot corn dip
Author: adapted from Emeril Lagasse
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. This looked so good! I'm not a fan of mayo so I substituted the mayo for a 1/2 cup of cream cheese. It. Is. Amazing! So yummy! I wish I would have used a bit more jalapeno then I did. I used the one jalapeno and it just leaves a little hint of heat at the end. Like this it would be really good for kids. I think next time I'll put in 2 jalapenos. Thanks for sharing! =)

  2. I bought all of the ingredients at the store yesterday – can't wait to try it out! Thanks!

  3. Oh boy this looks real good! I think im off to the market tomorrow to pick up all the fixings! YUM!

  4. I make this all the time! It is amazing and I always bring copies of the recipe as everyone wants it! I did add goat cheese to it as well to change it up and it is a great addition!

  5. I don't make dips enough (besides guacamole), I'm going to have to change that! And my mom and I have found that Emeril recipes are VERY reliable and delicious.

  6. I couldn't wait to try out this recipe so we had it last night with dinner. So tasty and a huge success! I am sensitive to spicy things so was a little weary about adding a whole jalapeño but did it anyway. I could hardly taste it! (And neither could my kids. :)) Next time, for my husband's sake, I may add a little more or try to find a hotter jalapeño. This recipe is definitely going into my recipe book! Thank you so much!!

    And I am not really a football fan…I attend my parent's Superbowl party for the food and to watch the commercials. 🙂

  7. I'm not a football fan, but I am a food fan. LOL! I think this looks just as pretty! And YUMMY!

  8. Oh, my! This looks amazing! I am always on the look out for new dip recipes and can't wait to give this one a whirl!

  9. Oooh, this looks so good! I'm totally trying to justify this as a side dish for dinner tonight to try it…

    GO COLTS!!!

  10. Sara- yes you could totally keep it warm in a crock pot.

    Jen- embrace the mayo! lol. For the record it doesn't *taste* like mayo. You could try a little sour cream instead but I'm not sure how it would effect the flavor.

  11. I should have eaten before I read this – this sounds FANTASTIC! Even though it's only 10 a.m. I'm ready to whip some up…just to check it out of course…

  12. I have a mayonnaise phobia…Is there any substitute? This recipe looks delicious (minus the mayo)

  13. 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?

  14. YUM! Hot dips are always a favorite for football parties! 🙂 Thanks for sharing this one – I'll definitely have to try it out!

  15. 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!

  16. 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.

  17. 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?

  18. Ooo… that looks yum! I think I'll make this for my niece's bday party/Super Bowl party this weekend! Thanks!