Have you ever had a craving for a food that you’ve never eaten before? I don’t know how that happens, but when I started craving a hot corn dip the other day I knew I needed to make some. It took me a few tries to get this dip just the way I imagined it, but now that I’ve got the formula down I know it’s going to be the center of every party or gathering I hope to have in the future. …Or like, at least it will liven up my next Friday night in. #livelarge

What’s in Hot Corn Dip?

To make this dip, I started with my recipe for Spinach Artichoke Dip and simply swapped out the spinach and artichoke for corn and peppers, keeping that creamy-cheesy base. I then added a few more southwest flavors, like green onion, cumin, pepper jack cheese, and hot sauce to really solidify the flavor profile. The result? A super creamy, cheesy, slightly spicy dip that you won’t be able to stop dunking chips into.

Make it Extra

I always like to present a sort of “base layer” recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I’ve seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

Can I Use Fresh Corn?

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you’ll want to roast, grill, or boil your corn before adding it to the mix. You’ll need about 3 cups of corn cooked corn kernels.

How to Make Hot Corn Dip – Step by Step Photos

Preheat the oven to 375ºF. Remove the seeds and stems from one red bell pepper and jalapeño, then finely dice them. Mince two cloves of garlic and slice 3 green onions. Melt 2 Tbsp butter in a large skillet over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté the peppers and garlic over medium heat for a few minutes, or just until the red bell pepper begins to soften.

Add a 12 oz. bag of frozen corn to the skillet and continue to sauté until the corn is heated through.

Cut 4 oz. cream cheese into chunks, then add it to the skillet along with ¼ cup sour cream and 2 Tbsp mayonnaise. Stir them into the vegetables until they are melted, smooth, and creamy.

Next, add sliced green onion, ½ tsp ground cumin, ½ tsp hot sauce, ½ cup shredded pepper jack, and 2 Tbsp grated Parmesan. Stir until everything is combined and melted together.

Transfer the hot corn dip into a 2-quart baking dish and top with the remaining ½ cup shredded pepper jack.

Bake the hot corn dip in the preheated 375ºF oven for about 20 minutes or until the cheese on top is melted and the dip is bubbling around the edges.

Serve hot while the cheese is ooey-gooey and delicious!

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