This easy and creamy corn dip is a crowd-favorite appetizer made with a sour cream-mayo base, lots of corn, red onion, green chilies and shredded cheese.
It couldn’t be easier to make, just throw it in the oven until it’s warmed through and the cheese is bubbly. This is an addictive corn dip you’ll just keep shoveling in. Serve this dip as a snack or appetizer for game day, during the holidays, or other special events.
I’ve made a few variations of corn dip recipes, like my Jalapeno Popper Bacon Hot Corn Dip which is made in a skillet on the stove and loaded with smoky bacon. I also have a Slow Cooker Street Corn Dip, and my Skillet Elote Corn Queso.
Why You’ll Love Corn Dip:
It’s So Quick and Easy– you’ll love how fast you can mix this dish together, just a handful of ingredients whip together easily by hand in a bowl. Then you throw it in the oven and voila! The perfect warm appetizer is ready to be served.
Crowd-Favorite – quick to disappear, this is the warm addictive appetizer that everyone will rave about.
Perfectly Cheesy – lots of cheese is baked into this corn dip and layered on top, creating gooey cheese pulls.
Make-Ahead Friendly – you can prepare this dip ahead, refrigerate until ready to bake and serve.
Corn – frozen or fresh preferred but canned worked as well.
Sour Cream – adds the creaminess for the dip.
Mayo – just a 1/4 cup is all you need to keep this dip soft and diappable without it setting up and getting firm too quickly.
Seasonings – you can be creative here, but I just use garlic powder, chili powder and salt and pepper.
Red Onion – or, you can use green onions. Just a 1/4 of a red onion is used (or 3 green onions)
Green Chilies – one small can of diced green chilies
Cheese – shredded cheese, I used a combination of pepper jack and cheddar to give this a little bit of a kick.
How to Make Corn Dip?
Step 1: Prep all your ingredients like shredding your cheeses and dicing onion. Pre-heat the oven to 375 degrees. In a large bowl combine the sour cream, mayo, seasonings, red onion, diced green chilies and most of the cheese (leaving about 2/3 cup for the topping).
Step 2: Mix ingredients well until it’s all mixed together and combined. Taste and adjust the seasonings as needed. Pour the corn dip into an 8×8 greased baking pan and spread evenly, adding the cheese on top.
Step 3: Bake the corn dip uncovered for 20 minutes or until the edges are bubbly.
How to Make Corn Dip Ahead?
Absolutely! Prepare the recipe as written, placing the dip mixture into a greased baking dish, but skipping the baking step. Cover tightly and store in the fridge for up to 2 days. When you’re ready to serve, pull it out of the fridge for 15 minutes to remove some of the chill from the fridge and simply bake as directly.
How Long Can Corn Dip Sit Out?
Like with most dips, don’t leave this out for more than 2-3 hours. You can reheat any leftovers in the oven until warmed through.
Looking for More Appetizers & Game Day Food?
Did you try this cheesy hot corn dip? Feel free to share any pics by tagging me @BadBatchBaking and using the hashtag #BadBatchBaking on IG.
Easy Cheesy Hot Corn Dip
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1 4 oz can diced green chilies
- 1/4 red onion, diced
- 2 10 oz bags frozen corn
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2 cups shredded cheese cheddar and pepperjack (monterey, colby, mozzarella, etc all work)
- salt and pepper to taste about 1/2 tsp each
- nonstick cooking spray
- Prep all your ingredients: shredding cheeses and dicing onion. Pre-heat oven to 375 degrees.
- In a large bowl combine the sour cream, mayo, seasonings, red onion, diced green chilies and most of the cheese (leaving about 2/3 cup for the topping).
- Mix ingredients well until it's all mixed together and combined. Taste and adjust the seasonings as needed. Pour the corn dip into an 8x8 greased baking pan and spread evenly, adding the cheese on top.
- Bake the corn dip uncovered for 20 minutes or until the edges are bubbly. This dip is best served with tortilla chips.