Hot Corn Dip

Behind This Hot Corn Dip Recipe

Hot corn dip is a classic party food. I’ve made several versions of it, but this one is my absolute favorite. It takes my easy cheesy corn dip and baked corn dip up a notch by adding some crispy bacon and jalapenos. It’s similar to my bacon jalapeno popper dip, but with corn instead of banana peppers.

While the “hot” in hot corn dip usually refers to temperature, this version does have a little kick of heat to it. In addition to the jalapenos, I added some spices like paprika and chili powder and used spicy mayo in the base. It’s not super spicy by any means, just flavorful with a kick of heat.

And, like any good party dip, this one comes together in less than 20 minutes, including the dicing and prepping. I wrote the recipe to be a baked version, but if you don’t feel like heating the kitchen up, it can also be prepared in the slow cooker. I prefer that version for potlucks and some parties when it won’t be enjoyed immediately.

Tips from My Kitchen

• Adjust the heat level. The spice level of this hot corn dip is in your full control. Customize it based on the amount of jalapenos used and whether they’re fresh or pickled, the spices added, and whether you choose spicy or regular mayo. You could also stir in a bit of hot sauce for an extra kick.
• Use fresh corn. If at all possible, use fresh sweet corn for this recipe. To cut it, I like to lay the ear of corn horizontally on a cutting board and slice the kernels off with a sharp knife.
• Frozen & canned corn work too. If sweet corn isn’t in season, don’t worry. Frozen and canned corn also work. Frozen is my preference over canned. If you use canned corn, drain it well and rinse it first.
• Soften the cream cheese. For a creamy, smooth dip and easier mixing, soften the cream cheese ahead of time. If you forgot to leave it out on the counter, you can pop it in the microwave for 30 seconds or so.
• Add some toppings. I love to finish this dip with a drizzle of hot sauce, some sliced green onions, and fresh jalapeno slices. It gives it a more elegant finish but also adds a final pop of flavor.

Key Ingredients

Here’s an overview of everything needed to make this savory dip and why they’re important. The exact measurements can be found in the recipe card at the end of the post.

• Bacon – Crispy bacon adds a salty touch to the dip. Since it’s only three strips, the air fryer is the easiest way to make it.
• Butter – Adds some richness to the dip.
• Corn – Kernels straight off the cob are ideal but frozen sweet corn also works.
• Aromatics – Garlic and both the white and green parts of green onion add flavor to the dip.
• Spices – Seasoning salt, cracked pepper, paprika, and chili powder add some heat and flavor to the dip.
• Sugar – A tiny pinch of sugar helps balance the heat in the dip.
• Jalapenos – I like to use pickled jalapenos because they don’t have the same level of heat as fresh jalapenos but still add a kick. I still add fresh jalapenos on top.
• Mayo – I used spicy mayo for even more heat but regular mayo works too.
• Cream cheese – The creamy base of the dip. Be sure to soften it first.
• Half & half – Half and half thins the dip while still maintaining the rich creamy texture.
• Cheese – I use a combination of both mozzarella and medium cheddar. Feel free to customize with Monterrey Jack, pepper jack, or sharp cheddar.

Can I Make This In The Slow Cooker?

Absolutely! To make slow cooker hot corn dip, just add all of the ingredients (except the toppings) to a slow cooker. Cook on low for 2 hours, stirring occasionally to make sure everything is evenly incorporated.

What To Serve It With

Tortilla chips pair perfectly with this hot corn dip. My favorite brands are Late July and Juantonio’s. I personally find regular Tostitos to be too salty for dips like this but use your favorite.

I also like to offer some carrot sticks and cucumber rounds for extra crunch and to balance the rich savory flavor.

How To Store & Reheat Leftovers

Store leftover hot corn dip in an airtight container in the fridge for up to 4 days.

Reheat individual portions in the microwave for 45 to 60 seconds. Give it a good stir, as it’s normal for the dairy to separate a bit when it reheats.

If you store it in the baking dish, you can also pop that back in the oven at 350F until heated through, and the cheese is melted.

Looking For More Savory Dip Recipes?

• Cheesy Refried Bean Dip
• Baked Caramelized Onion Dip
• Jalapeno Chicken Dip
• Queso Spinach Dip
• Garlic Cheese Dip