Creamy Cheesy Hot Corn Dip (BEST Appetizer Recipe)

Hot Corn Dip is creamy, cheesy, gooey and packed with sweet corn, diced tomatoes with green chilies, three types of cheese, and plenty of flavor. Baked until bubbly and golden, it’s the ultimate party appetizer that disappears fast. Serve it with tortilla chips or crackers for crowd-pleaser.

Cheesy Corn Dip (Hot Corn Dip Recipe)

This hot corn dip is packed with cheesy goodness – thanks to the 3 different types of cheese! It’s so creamy and loaded with canned gold n’ white sweet corn, Pepper Jack cheese, cream cheese, sour cream, dried seasonings, and Rotel tomatoes with green chilies. 

It really is the perfect appetizer because you can make it as mild, or as spicy, as you prefer. 

Everything gets mixer together in one bowl and then it bakes to bubbly and golden perfection in a 9×13 pan in the oven. So easy and so simple!

I love serving it along with a variety of chips such as corn tortilla chips, lime tortilla chips, southwestern tortilla chips, Fritos Scoops corn chips, and some ‘healthier’ alternatives to tortilla chips such as the Siete or Food Made Good brand. 

How To Make Delicious Hot Corn Dip (Printable Recipe Card)

Preheat the oven to 350 degrees F. Spray a 9×13-inch casserole dish with nonstick cooking spray. 

In a large mixing bowl, stir together the drained corn, rotel, 1 cup of the shredded Pepper Jack cheese, cream cheese, sour cream, and dried seasonings until well combined. 

Transfer the mixture into the prepared baking dish and sprinkle the remaining 1 cup shredded Pepper Jack cheese on top. 

Bake for 25-30 minutes until golden brown and bubbly. 

Serve the hot dip with tortilla chips and/or Fritos scoops corn chips, enjoy!

How To Store and Reheat Leftover Corn Dip

Any leftovers should be stored in an airtight container, in the refrigerator, for up to 3 to 4 days. The best way to reheat, is simply my microwaving smaller portions for 30-45 seconds at a time, stirring between intervals until thoroughly heated. 

This hot corn dip is best served fresh and warm from the oven. Leftover reheat well and are good, but for the best texture and taste, I recommend serving the dip warm and fresh from the oven (especially if you’re serving it at a party or gathering). 

Substitutions & Ingredient Notes

• Yellow and White Corn : Other options would be to use all yellow corn, all white corn, fresh corn on the cob cut off, canned roasted corn, or even canned fire-roasted corn. I prefer the gold n’ white canned corn in this corn dip. 
• Rotel : This comes in different levels of heat. Pick a spice level you know you would like, as this will help control how spicy the dish is. It comes in original, medium, or hot heat levels. The original rotel has a mild spice to it so if you want zero spice in the dip, then you might want to use regular petite diced tomatoes that have been drained well.
• Pepper Jack Cheese : Shredded mozzarella cheese, Colby jack cheese, Monterey Jack cheese, or cheddar cheese are all great alternatives. 
• Cream Cheese : The full-fat cream cheese option is the best as it will provide the best creamy and thick texture. However, if you prefer, the low-fat cream cheese could be used as well. I also recommend using the name brand cream cheese, Philadelphia brand, because it tastes so much noticeably better than the store brand cream cheese. 

Serving Suggestions For Hot Corn Dip

This cheesy dip is so good served with tortilla chips and/or Fritos Scoops corn chips. I love serving it with a few different choices of tortilla chips such as lime tortilla chips, corn tortilla chips, and a whole-grain tortilla chip. 

Other serving options include fresh veggies such as bell pepper halves or pieces (red bell pepper, orange, or yellow or really good), carrots, or celery sticks. Crispy baguettes and crusty bread pieces are really good to scoop up the cheesy dip with as well. 

You can also make the dip prettier by garnishing the top with thinly sliced green onions and/or chopped fresh cilantro. For more spice garnish the top of the dip with diced or sliced fresh jalapeños. 

Recipe FAQs

Is This Dip Super Spicy?

This hot corn dip does have some mild to medium heat to it. You can definitely increase or decrease the heat level depending on the ingredients used. Rotel and Pepper Jack cheese both have a mild heat level. Use a different variety of cheese like Monterey Jack or Colby Jack for no spice, and either use mild/original Rotel or you could even used petite diced tomatoes (14.5 oz can) and drain it well. To increase the spice level, use medium or hot Rotel and add some cayenne pepper or hot sauce into the mixture. 

Can I Make It Ahead of Time?

Yes, you can assemble the hot corn dip and have it ready to bake up to 24 hours ahead of time. Make sure to cover the baking dish with a lid or plastic wrap for storage in the fridge. Add a few minutes additional cook time to account for the colder temperature, or you can set it out at room temperature for about 30 minutes before baking it. I would recommend being ready to serve the dip immediately after baking it for the best gooey, creamy texture. 

How Can I Make The Dip Spicier?

It’s very easy to increase the heat level of this dip as wanted. Use a spicy or medium Rotel, add some cayenne red pepper, hot sauce, add a can of diced green chiles (from mild to spicy heat), and you could even add a can of chopped jalapeños. For garnishes, try topping the dip with some finely diced red onion and sliced fresh jalapeños.

Try These Other Corn Recipes

• Ranch Corn Salad
• Avocado Corn Salad (Grilled Summer Corn Recipe)
• Ham and Corn Chowder
• Creamy Chicken Corn Chowder
• Honey Butter Skillet Corn
• Kielbasa Corn Chowder
• Fritos Corn Salad
• Southwestern Corn
• Instant Pot Potato Corn Chowder
• Green Chili & Corn Chicken Enchiladas