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This hot baked corn dip is packed with sautéed corn, peppers, garlic, and onions, all combined with a decadent cream cheese base and blanketed in a layer of melty cheese before baking in the oven.
If you love corn dips and cheesy corn appetizers, you have got to try my Slow Cooker Mexican Street Corn Dip, Easy Cheesy Corn Dip (a simpler, quicker version of this baked corn dip), Bacon Jalapeño Popper Hot Corn Dip, Elote Beer-Smoked Queso, or my Restaurant Style Queso Blanco with Sweet Corn.
Baked Corn Dip
A quintessential Super Bowl food, this baked hot corn dip is an appetizer that never disappoints. You’ll be the star of any gathering (it’s also a great cozy appetizer for the holidays or even summer cookouts), and it disappears quickly.
The process of sautéing the corn and aromatics in a skillet with butter before combining them into a dip truly enhances the flavors in this corn dip, making it stand apart from other recipes.
Key Ingredients
This easy, bubbly hot corn dip comes together in just under 45 minutes.
Corn – we use fresh corn or if it’s not in season, canned corn is best.
Peppers – a combination of pickled jalapenos, diced green chiles, green bell pepper, and red bell pepper.
Onion – I used a yellow onion but red onions or white onions all work.
Garlic – fresh garlic is a non-negotiable in this recipe as it adds lots of delicious flavor.
Green Onion – used in the baked corn dip and as a garnish.
Cheese – a combination of parmesan and pepper jack is best, but monterey jack works if you want to omit the heat from pepper jack.
Mayo, Sour Cream & Cream Cheese – we’ll use these three products in combination to create the creamy base for this dip.
How to Make Baked Corn Dip
Start by adding 1 tablespoon olive oil into a large skillet over medium heat. Add in the corn and saute undisturbed until it browns on both sides, about 3 minutes per side. Remove the corn and set aside.
Into the same skillet, add 1 tablespoon olive oil and sauté the onions, red pepper, green pepper, garlic, and half of the green onions until softened and translucent, about 6-7 minutes.
In a large bowl, combine softened cream cheese, sour cream, and mayo. Use a hand mixer to combine until it’s creamy (you can also do this with a spatula but it’s easier with a hand mixer).
Add salt, pepper, and chili powder into the cream cheese mixture. Add in the sautéed corn and pepper/onion mixture, pickled jalapenos, and diced green chiles. Then add in the parmesan cheese and half the pepper jack.
Fold the mixture until it’s evenly combined. Transfer the mixture into a buttered 9×13 baking dish. Top with the remaining half of pepper jack cheese. Bake in the oven at 350 degrees for 30 minutes. Garnish with the remaining green onions.
Can you Prepare Hot Corn Dip in Advance?
Yes, this is one of my favorite features of this baked corn dip. You can follow all of the steps up until baking it in the oven. Instead, cover the baking dish tightly with plastic wrap and store in the fridge for up to 2 days ahead.
Before baking, remove from the fridge and set on the counter for 30 minutes to remove the chill first. Then bake according to the instructions.
What Type of Corn is Best to Use?
Sweet pops of corn are my favorite part of this hot corn dip appetizer, and carved straight off the cob is optimal, especially during peak corn season.
When it’s not in season, canned corn is a great alternative, as is frozen corn.
Storage Tips & Reheating
You can easily store the leftovers in an airtight container and keep in the fridge for up to 4 days.
To reheat, place your desired portion in a bowl and microwave it for 45 seconds to 1 minute. It’s normal for it to separate slightly as it reheats; give it a quick mix with a spoon to incorporate.
What to Serve with Baked Corn Dip?
Everyone’s favorite is to serve this with tortilla chips. I prefer a quality brand like Juantonio’s or Late July. I personally find that Tostitos tortilla chips to be overly salty and throw off the flavor of the dip.
You can also serve this hot corn dip with veggie sticks like carrots, celery and cucumber spears and crackers.
Looking for More Corn Dip Appetizers?
Slow Cooker Mexican Street Corn Dip
Easy Cheesy Corn Dip (a simpler, quicker version of this baked corn dip)
Bacon Jalapeño Popper Hot Corn Dip
Elote Beer-Smoked Queso
Restaurant Style Queso Blanco with Sweet Corn
Baked Corn Dip
Ingredients
- 5 ears corn, removed from the cob or (2) 15 oz. canned corn
- 1 medium yellow onion
- 1 red bell pepper diced
- 1 green bell pepper diced
- 5 garlic cloves minced
- 4 oz can pickled jalapeños chopped
- 4 oz can diced green chiles
- 4 green onions diced (green and white parts)
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 8 oz block cream cheese
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 8 oz block pepper jack cheese shredded
- 2/3 cup parmesan cheese grated or shredded
- 2 tablespoons olive oil
- 2 tablespoons butter for coating the baking dish
Instructions
- Preheat oven to 350 degrees.
- Start by adding 1 tablespoon olive oil into a large skillet over medium heat. Add in the corn and saute undisturbed until it browns on both sides, about 3 minutes per side. Remove the corn and set aside.
- Into the same skillet, add 1 tablespoon olive oil and sauté the onions, red pepper, green pepper, garlic, and half of the green onions until softened and translucent, about 6-7 minutes.
- In a large bowl, combine softened cream cheese, sour cream, and mayo. Use a hand mixer to combine until it’s creamy (you can also do this with a spatula but it’s easier with a hand mixer).
- Add salt, pepper, and chili powder into the cream cheese mixture. Add in the sautéed corn and pepper/onion mixture, pickled jalapenos, and diced green chiles. Then add in the parmesan cheese and half the pepper jack.
- Fold the mixture until it’s evenly combined. Transfer the mixture into a buttered 9×13 baking dish. Top with the remaining half of pepper jack cheese. Bake in the oven for 30 minutes. Garnish with the remaining green onions.
