Looking for a warm nibble or appetizer that’s gooey, creamy, and utterly crave-worthy? Once you try our Hot Corn Dip, it’s bound to become a favorite.
On Friday evenings, I love to ring in the weekend with a drink and a nibble before dinner. We light candles, play some old records, and pop open a bottle of something sparkling and delightful to enjoy with a well-chosen treat. Sometimes it’s deviled eggs topped with a little black truffle tapenade or a plate of tiny puff pastry tarts. Other times, it’s something simple, like a bowl of briny olives from the local Italian delicatessen or some spiced roasted nuts. In the winter, however, we tend to crave heartier, more robust flavors, and if the dish is warm and gooey, all the better.
Take this hot corn dip, for example. Made with corn, cream cheese, Mexican cheese, and a touch of jalapeño for a spicy kick, it’s melty, subtly sweet, and totally addictive. Sometimes we serve it with crisp tortilla chips, but it’s equally lovely with a fresh, crusty baguette. I must say that it’s also an excellent choice as part of a game-day spread or as a fancy appetizer, perhaps with some crisp carrot and celery sticks. But however you choose to serve it, this flavorful dip is guaranteed to disappear fast.
Tips and tasty tweaks
First of all, if using fresh corn, the easiest way to remove the kernels from the cob is to hold the ear upright in a large bowl and then slice downwards using a sharp knife and cutting away the kernels so that they fall into the bowl.
I should note that although this recipe calls for pre-shredded cheese, it’s definitely worth the effort to grate your own cheese if you’re looking for a smoother, more velvety consistency. And while we’re on the topic of cheese, feel free to experiment with your favorite varieties. Cheddar, a good aged Gouda, Comté, and Gruyère are all excellent choices. I’ve even made it with a bit of Gorgonzola, which adds delicious sharpness and subtle peppery notes.
If you want to add smoky richness, try roasting the corn first and adding either a teaspoon of smoked paprika powder or chipotle paste to the dip. Personally, I also love adding crumbled, spicy plant-based sausage, but if you eat meat, you can try regular sausage or even consider adding diced and cooked bacon.
Last but not least, try making this dip in ramekins as individual servings. It will make a lovely appetizer for a Mexican-themed dinner party!
How do I store leftovers?
Leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. Reheat in the oven at 350°F for approximately 15 minutes. Unfortunately, the dairy in this recipe means that this dip will not freeze very well. Chances are, it will be rendered grainy upon thawing.
Serving suggestions
We love this dip with tortilla chips and crisp veggie sticks, but it’s also delicious with chunks of warm Crusty Bread or even our chewy Pretzel Bread (we all know pretzels and melted cheese are a golden combination). For extra cheesiness, try serving them with a batch of our savory Pizza Hut Breadsticks. If you have little ones at home, chances are they’ll scoop it up in a heartbeat with our Homemade Ritz Crackers.
Hot Corn Dip
Ingredients
- 1 brick cream cheese (8 ounces) at room temperature
- 1 jalapeño finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups corn kernels fresh or frozen
- 3 cups shredded Mexican cheese blend
- 1/2 cup tomatoes diced
- 1/4 cup green onions chopped
- 1/4 cup fresh cilantro chopped
- 12 ounces tortilla chips
Instructions
- Preheat the oven to 350℉ and spray an 8-inch casserole dish with cooking spray.
- Put the cream cheese, jalapeño, garlic powder, chipotle powder, salt, and pepper in a large bowl. Mix together until well combined.
- Add the corn. Mix until everything is combined. Add 2 cups of the shredded cheese and stir until combined.
- Transfer the mixture to the pan and top with the remaining cheese. Bake for 20 to 30 minutes, or until the cheese is melted and the dip is hot all the way through.
- Top with the chopped tomatoes, sliced green onions, and cilantro. Serve with chips.
I absolutely love this dip, I’ve been making it for years and everyone always loves it. Just wanted to comment, that I very frequently freeze this dip, and it turns out perfect every time.
Thanks so much Chloe!