Cheesy, gooey and so tasty - but with loads of crunchy, sweet, fresh summer corn! This Hot Mexican Corn Dip is THE go-to party dip!
I'd been testing a few versions of this dip until I found the best ratio of creamy dip to crunchy veggies. I'm a dip fanatic - that's always what I'll go for at a party - forget the veggie tray, this is not the time to watch what I eat. Which is one of the reasons I love this Mexican Corn Dip so very much.
Why You'll Love Mexican Corn Dip
This easy Mexican Corn Dip recipe is your new favorite dip. Wait...it's MY new favorite dip. Trust me on this one!
- Loaded with Flavor: This dip is loads of crunchy, sweet corn, tomatoes, and other goodies with the creaminess you want in a dip. Plus, well…cheese. EVERYONE loves cheese.
- Balanced: The corn plays the starring role so it's not too heavy or rich.
- Make Ahead: Prepare this dish ahead and just bake prior serving.
Mexican Corn Dip Ingredients
- Cream cheese & sour cream: Forms the creamy base of the dip.
- Chipotle chili powder: The chili adds a mildly spicy, sweet & smoky flavor.
- Garlic powder: The powder adds a milder and rounder flavor than fresh garlic.
- Kosher salt & Freshly ground black pepper: To enhance and add flavor.
- Sweet corn: Fresh summer corn is the best if you have it. Canned or frozen can be used but you'll sacrifice a little bit of flavor.
- Fire-roasted diced tomatoes: Use Rotel, Hunt's, or your favorite brand.
- Fire-roasted hatch chiles: Use a can of fire-roasted diced hatch green chiles, or regular diced green chiles will work too.
- Mexican-blend cheese: I love the gooey combination of Cheddar, Monterey Jack, Queso Blanco, and Asadero cheeses with this dip (Mexican blends can slightly vary).
- Cilantro: For color and taste.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Mexican Corn Dip
This Corn Dip Recipe is so easy to make:
- Just mix all the ingredients except the cheese in a bowl.
- Stir until well-combined.
- Bake in the oven until cheese is melted and dip is bubbling hot and serve.
Ingredient Substitutions
Make this recipe exactly as is or tailor the recipe to your liking, either way I know you'll love it!
- Adobo: I also like to add a few tablespoons of spicy adobo sauce to the cream cheese mixture depending on who will be enjoying it.
- Jalapeños: This recipe is on the mild side and some diced, roasted jalapeños would also be fantastic.
- Flame-roasted diced chiles: I like to add flame-roasted diced chiles to my Mexican Corn Dip; they add a nice flavor without too much spice.
- Meat: Bacon, chorizo, chicken, or beef would make nice additions if you prefer your dips on the meaty side.
- Cheese: Choose your favorite shredded cheese such as Monterey Jack, Pepper Jack, Cheddar, Colby, Mozzarella or a blend.
Make Ahead
Mexican corn dip is a fantastic make-ahead dip. The corn dip can be stored in plastic wrap in the refrigerator for up to two days before baking in the oven and serving.
What To Serve With Mexican Corn Dip
Use these dippers or just grab a spoon for a light dinner or snack.
- Corn or flour tortilla chips
- Corn chips
- Crackers
- Pita chips
- Crusty bread, crostini or toasted baguette rounds
- Raw veggies that are good for scooping like bell pepper triangles, endive leaves, or bok choy
Hot Mexican Corn Dip
Mexican Corn Dip is easy to make and the ultimate crowd pleasing appetizer at any party.
Ingredients
- 1 8 ounce package cream cheese, softened
- ¼ cup sour cream
- ½ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- a few turns of freshly ground black pepper
- 3 cups sweet corn (fresh, canned frozen) or 4 ears fresh summer corn, kernels removed and cobs discarded
- 1 15 ounce can fire-roasted diced tomatoes, drained
- ¼ cup diced fire-roasted hatch chiles, or a can of diced green chiles
- ½ cup shredded Mexican-blend cheese or your favorite shredded cheese
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 350F.
- Mix together softened cream cheese, sour cream, chipotle chile powder, garlic powder, salt and pepper in a medium mixing bowl until well-combined. Add fresh corn, tomatoes and chiles; mix well.
- Pour into a greased baking dish (8x8 works well) and bake for 15 minutes. Top with shredded cheese and bake approximately another 15 minutes or until cheese is melted and dip is bubbling hot. Remove from oven, top with fresh chopped cilantro and serve immediately.
- Serve with tortilla chips, corn chips or crostini (or both)! Enjoy 🙂
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 381mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 9g
This data was provided and calculated by Nutritionix.
If you like this dip you'll love these dip recipes!
- Dried Beef Dip
- Espinaca Dip
- Hot Crab and Artichoke Dip
- Queso Dip with Hatch Chiles
- Spinach Artichoke Dip
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Elbo says
I'm added some adobo sauce to my cream cheese/sour cream mixture. Sidebar- it's also fantastic cold. I said it. Fresh corn is schetchy in VA now, so I used 3 11oz cans of mexicorn. Delish!!
Robin says
Was wondering if this could be made in a crockpot?
Kristy says
I haven't tried but I don't see why not!
Chris says
Kick this up a notch by toasting the corn kernels in a skillet with 1 tablespoon of butter over low hear to put a little golden brown roasty-ness in to them, it really takes this over the top. Usually about 12-15 mins should get them toasty good!
Kristy Bernardo says
Sounds delicious, Chris!
Jessica - The Novice Chef says
WHOA. This looks amazing! Fresh corn will be here soon in Florida and I know what I will be making!
Kristy Bernardo says
You'll love it, Jessica, so good!
heather says
I am all about the dip too! I could skip meals entirely and just eat dip with bread and/or veggies, and cheese...themore the better I say! this look perfect for summer get together
Kristy Bernardo says
oh yeah, me too! Especially when it has all this yummy corn 🙂
Laura Kumin says
What a perfect dip for nachos or veggies. And while it may be a summer delight, I'd be happy with it right now while the temperature is below freezing. Even if I have to use good quality frozen corn kernels, I'll bet it tastes fabulous.
Kristy Bernardo says
You'd love it, Laura!
James c.ward says
Just made this today, it was a home run ! Looking forward to more great recipes as I will be definitely viewing your website again and again. Thank you
Kristy Bernardo says
Fantastic!! This is one of my favorites, so glad you enjoyed it!
Julie | Small Green Kitchen says
Gawd I love just about any type of corn dip. I'd be adding chipotle in adobo, too, because I'm in love with it, too, Awesome dip, Kristy!
Kristy Bernardo says
You and me both, Julie! Thanks so much!
Michelle | A Dish of Daily Life says
I LOVE this recipe! As soon as I get some local corn, I am making it! We've got a party coming up...this will be perfect!
Kristy Bernardo says
Awesome!! You will love it, Michelle 🙂
Erin at Platings and Pairings says
Kristy! YUM! Can't wait to give this a try! I'm thinking I might sub-in lower fat cream cheese, and greek yogurt, that way I can eat MORE of this delicious dip!
Kristy Bernardo says
What an awesome suggestion, Erin! Let me know if you try that, I'll bet it would be delicious!
Mary Frances says
This looks like a perfect dip for a summer party! A nice alternative to traditional nachos.
Kristy Bernardo says
Thank you, Mary Frances 🙂
Sues says
oh my goshhhh. Can I please just have this whole thing to myself??
Kristy Bernardo says
haha, you are too funny, Sues!
Kim - Liv Life says
Ok... this it totally summer dip perfection!! Actually, I don't think I'd call it a dip. I think I'd just call it "Cheesy Corn Casserole" and be set for dinner! 😉
Kristy Bernardo says
You can call it whatever you want - it's good either way 🙂
Manila Spoon says
I certainly would love to dig in to this dip right now as it looks and sounds scrumptious! This would make any summer gathering special!
Kristy Bernardo says
Thanks so much, MS!
John/Kitchen Riffs says
We're just starting to get good local corn, and I'm loving it! And I'm loving the idea of this dip, too -- so much flavor! Really nice -- thanks so much.
Kristy Bernardo says
Thanks so much, John 🙂