This corn dip recipe is perfect for game day, a cozy movie night, and an appetizer that wins “most popular” at potlucks. It’s the perfect, mouthwatering blend of fresh corn and creamy cheeses – with a spicy kick.

Hot Corn Dip is a Southern classic with an irresistible flavor combination of sweet, savory and spicy. Then add the satisfying texture you get between the creamy cheese and tenderly crunchy corn kernels.

It’s a dip that’s ideal for sharing with friends and family, obviously sharing food but also sharing time, stories and laughter. It packs so much flavor, its simplicity means less time in the kitchen and more time with the people you’re sharing it with. The bonus is that it appeals to adults and kids alike!

That’s probably why this recipe feels so nostalgic. Sure, it tastes fantastic, and those flavors also bring back memories of family gatherings and good times with loved ones. With just a few ingredients and easy-to-follow steps, just about anyone can whip up a batch in no time. Ready to give it a try? Let’s take a look at the ingredients you’ll need.

Ingredients needed to make this easy hot corn dip recipe

Corn: I cut it fresh from four to five medium-sized cobs. That equals a little over two cups of corn kernels.
Olive Oil & Butter: You’ll blend these to perfectly cook your corn in two batches.
Garlic: With two minced cloves going into the mix, garlic adds to the flavor profile balancing the sweet corn and rich, savory cheese.
Green Chilies: These bring up the heat with a slightly smoky, earthy flavor.
Jalapeño: My recipe calls for a whole, diced jalapeño, which brings this dip to a definite medium heat level. Of course, you can adjust the amount you want.
Onion: You can use yellow or white onions for this dip. Both add a slightly stronger flavor that complements the corn and cheesy goodness.
Sour Cream & Cream Cheese: While these two have different flavors and textures, they do similar things in this recipe, thickening the mix and giving it a creamy texture. The acidity of the sour cream also cuts through the richness of all the cheeses.
Shredded Cheese: Mexican and pepper jack are the cheeses I prefer for an even more spicy flavor.
Salt: Just a little over a pinch for good measure balancing the corn’s sweetness.
Green Onions (Optional): As a topping, these bring a fresh contrast along with a milder onion flavor than those in the hot dip.
Fresh Cilantro (Optional): Also optional as a topping, this herb adds a bright contrast in color and taste in many spicy dishes, which is why it’s often used in Mexican cooking.
Corn Chips: Fritos Scoops were made for this kind of corn dip.

Be sure to check out the full ingredient measurements and complete recipe below.

Kitchen equipment needed

Cutting Board
Knife
Medium Skillet
Bowl
Casserole Baking Dish

What to serve with easy hot corn dip

While I swear by corn chips for this hot corn dip, other folks prefer it served with other things. You do have options!

Tortilla chips have a lighter consistency than corn chips and are not quite as salty. The scoop-shaped kind is perfect for this dip. On the other end of the spectrum, pita chips are even thicker than corn chips and bring a contrasting flavor to the corn, since they are flour-based.

You can use just about any type of cracker with this dip, too. Last, you can go a much lower-carb route and skip chips and crackers altogether. This corn dip is delicious with dippable veggies like sliced carrots, bell peppers, and celery. They all bring a cool and refreshing crunch that is so good with this hot, creamy, rich dip.

Frequently asked questions about this hot corn dip

Before I share the full recipe for this easy hot corn dip, here are a few commonly asked questions about it. If you have a question that’s not covered, please drop it for me in the comments!

Do any of the ingredients have good substitutions?

In a pinch, you could substitute sharp cheddar cheese for the Mexican cheese, although you won’t get nearly the depth of flavor you would with the four-cheese blend. Shredded Mexican cheese blends you can buy at the store typically are a mix of Monterey jack cheese, cheddar cheese, Asadero cheese and queso quesadilla cheese.

This recipe calls for two fresh cloves, which almost always tastes best. But if you must, 1/4 teaspoon garlic powder could be substituted if you don’t have fresh garlic on hand.

Do I have to use fresh corn, or can I use canned corn or frozen corn?

Fresh is always best when you can get it. And since corn is the star of this recipe, the taste difference really matters with this ingredient.

That to say, if you can get your hands on fresh ears of corn, the amount I call for in this recipe is the same as a 10-ounce bag of frozen corn or canned corn.

If you are ever driving down backroads and see fresh corn for sale at a roadside stand, stop and get it! That’s one of the best things about summer and a perfect excuse to whip up some of this easy hot corn dip to share your good fortune. Another one you could make with that bounty is my Black Bean Salad With Corn.

Can I add other veggies or other things to the ingredients?

The vegetables that would work best in this as an add-in are bell peppers. Red bell pepper would make the dip more colorful, but green or yellow also work. Tomatoes or other vegetables with a lot of water in them would affect the consistency.

Toppings like the optional green onions, cilantro, and your choice of dippers are the best way to customize this hot corn dip to suit different preferences.

More Grandma-Approved Recipes To Try

Easy Hot Corn Dip

This corn dip recipe is perfect for game day, a cozy movie night, and an appetizer that wins "most popular" at potlucks. It's the perfect, mouthwatering blend of fresh corn and creamy cheeses – with a spicy kick.

Print Pin Rate

Prep Time: 20

Cook Time: 23

Total Time: 43

Servings: servings

Author: Laura

Equipment

Cutting Board
Knife
Medium Skillet
bowl
Casserole Baking Dish

Ingredients

4-5 cobs of corn
4 teaspoons olive oil
2 Tablespoons butter
2 cloves of garlic minced
4 oz. can of diced green chilies
1 fresh jalapeño diced
1/4 cup onion diced
2 oz. cream cheese softened
1/4 cup sour cream
1/2 cup shredded Mexican cheese
1/2 cup shredded pepper jack cheese
1/8 teaspoon salt
Green onions chopped, optional for topping
Corn chips for serving

Instructions

Preheat oven to 350 degrees and grease a small casserole dish. Set aside.
Cut corn off the cob and melt half the butter and half of the oil in a skillet over high heat. Add half the corn and half the garlic. Sauté, stirring for 2-3 minutes or until corn is golden. Transfer corn to bowl, repeat with remaining corn.
In the bowl with the corn, add green chilies, onions, jalapeño, softened cream cheese and sour cream. Mix well until combined.
Mix in shredded Mexican cheese, and half of the shredded pepper jack cheese.
Spread corn mixture into prepared casserole dish and top with remaining pepper jack cheese.
Bake dip at 350 degrees for 20 minutes until bubbly on top. Broil for an additional 2-3 minutes to crisp and brown the cheese on top.
Top with freshly chopped green onions, if desired, and serve with corn chips or tortilla chips.

Notes

You can substitute the fresh garlic with 1/4 teaspoon of garlic powder, if needed.
Fresh is best, but if you simply cannot find fresh corn, a 10-ounce bag of frozen corn or canned corn will be the equivalent of the 3 cups of fresh corn in this recipe.