Hot Corn Dip

I first made this hot corn dip for a holiday party a few years ago. Everyone was asking me for the recipe, and it disappeared fast! The mouthwatering combination of sweet corn and creamy, melty cheese is a total crowd-pleaser. What I love most about hot corn dip is that it’s makeable year-round. Bright, colorful, loaded with fresh ingredients, and so easy and fast to throw together. This hot and cheesy dip is my go-to when I need a dish for potlucks, tailgate parties, or movie nights!

Recipe Ingredients

How to Make Cheesy Hot Corn Dip

Preheat the oven to 350℉ (180℃) and cut the corn from the cob. (Photo 1) Prep – Place a large, heavy skillet over medium-high heat. Then add ½ tablespoon butter and let it melt. Add the corn, salt, and pepper. (Photo 2) Sauté the corn, stirring occasionally, until the corn turns deep golden brown, approximately 5 minutes. Remove from heat and place corn in a bowl. If anything sticks to the skillet, lightly wipe it with a paper towel. Veggies – Melt the remaining ½ tablespoon of butter in the same skillet. Follow with the onions, jalapenos, bell peppers, smoked paprika, and garlic. Cook, stirring often, until the onions are translucent (about 2 minutes). Finally, add the green onions and continue cooking for about a minute or until tender. (Photos 3-4) Assemble – Transfer to the bowl with the corn mixture. Add the mayonnaise, half of the Monterey jack, and half of the cheddar cheese, and mix well. Pour into a 4-inch square baking dish and sprinkle the remaining cheese on top. You can refrigerate or freeze it at this point until ready to bake. (Photos 5-8) Bake for 10-12 minutes or until bubbly and golden brown. Top with more chopped green onions and serve with tortilla chips or homemade taro chips.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Make holiday meal preparation even easier by making hot corn dip ahead of time! Prep it 1-2 days in advance, cover it tightly, and refrigerate until ready to bake. When ready to serve, uncover it and bake until hot and bubbly. And, yes, you can freeze it, thaw it overnight in the refrigerator, and bake it as usual.

Serving and Storage Instructions

I love serving hot corn dip fresh from the oven with my favorite chips, crackers, and fresh veggie sticks. Serve it straight from the casserole dish for easy clean-up! When cooked, it will last up to four days in an airtight container in the fridge. Reheat it in the oven for 15-20 minutes until warmed through, or heat it in the microwave for 30-second intervals until warm. You can also store leftover dip tightly covered in the freezer for up to six months.

What to Serve With Hot Corn Dip

This zesty dip goes well with crunchy taro chips, homemade breadsticks, tortilla chips, and your favorite crackers. I think beer is better than wine with this dish, but Malbec is a close second.😉