My hot and cheesy corn dip combines sweet kernels of corn with melty Monterey Jack and cream cheese and the smoky flavor of chipotle peppers.
Cheesy corn dip is the easy appetizer you need at your next party. This creamy concoction is loaded with gooey cheese, hearty kernels of sweet corn, and the mild kick of green chilis and chipotle peppers, then baked to hot and bubbly perfection.
Ingredients & Substitutions
- Cream cheese
- Sour cream - You can substitute mayonnaise.
- Canned sweet corn - Frozen corn can be used if thawed. Fresh corn can also be used if it is in season.
- Canned green chiles
- Shredded Monterey Jack cheese - Pepper Jack or Cheddar cheese can be substituted.
- Canned chipotle pepper in adobo sauce
- Table salt
- Fresh ground black pepper
- Green onions
- Tortilla chips
Optional Additions - Feel free to add chopped red onion, red bell pepper, or your favorite seasonings such as garlic powder or chili powder. Hot sauce can also be added to increase the spice level.
How to make it
To make this hot, cheesy corn dip recipe, begin by combining the softened cream cheese and sour cream in a mixing bowl. Once combined, stir in the canned corn, green chiles, shredded cheese, chipotle pepper, salt, and black pepper.
Pour the mixture into an oven-safe skillet or prepared baking dish, then place in a 350-degree oven for 30 minutes, or until the top begins to turn golden brown.
Remove the cheesy dip from the oven and top with chopped green onions, then serve with corn tortilla chips or fresh veggies for dipping.
Storing and Reheating Leftovers
My cheesy corn dip recipe can be made in advance because it reheats well in the microwave or can be warmed in a slow cooker. Simply heat until it has fully reheated, then serve.
Leftovers should be kept refrigerated in an airtight container and enjoyed within one week.
Cheesy Corn Dip
Equipment
- Large Bowl
- Large skillet
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- 30 ounces canned sweet corn drained
- 8 ounce can chopped green chiles
- 2 cups Monterey Jack cheese shredded
- 1 tablespoon chipotle pepper in sauce diced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 green onions chopped
- tortilla chips for serving
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add softened cream cheese and sour cream, then whisk to combine.
- Next, add the corn kernels, green chiles, shredded cheese, chipotle peppers, salt, and black pepper. Mix everything well together.
- Pour the corn mixture into a 9" oven-safe skillet or baking dish, and bake in the oven for 30 minutes.
- Remove the hot corn dip from the oven, and top with chopped green onions, then serve with tortilla chips.
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