Hot Corn Dip
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This easy, creamy, bubbling Hot Corn Dip is perfect for parties and gatherings. Spiked with fresh jalapeño, crumbled feta, paprika and your favorite hot sauce this corn dip recipe is a real crowd-pleaser, finished off with fresh cilantro and served with crunchy tortilla chips.
Want more delicious dips perfect for any occasion? Try my Jalapeño Popper Dip, Creamy Ranch BLT Dip, Chicken Enchilada Dip, Lasagna Dip, or my classic Spinach Artichoke Dip!
Why This Recipe Works
It’s bakes in just 30 minutes: And with just 10 minutes of additional hands-on time, it’s perfect to make for guests as you can get on with other things while it is in the oven. It can also be assembled the day before!
It’s so easy to make: All you need to do is chop an onion and jalapeño, and the rest is just opening and draining a can of corn, and stirring everything together!
Ingredients
- Cream cheese
- Sour cream
- Hot sauce: I used Tabasco.
- Paprika
- Shredded Pepper Jack Cheese: Can be subbed for another cheese blend that melts well!
- Canned yellow corn
- Crumbed feta
- Fresh jalapeño
- Red onion
- Fresh cilantro
- Tortilla chips: To serve.
Here’s How To Make It
Step-by-Step Instructions
- Prepare the dish: Pre-heat the oven to 350F and prep an approx 8×12 baking dish with cooking spray or butter.
- Mix the dip: By hand or using a hand mixer beat together the cream cheese, sour cream, hot sauce, paprika and half the shredded cheese until smooth. Then stir in the corn, most of the feta, the diced jalapeños, and most of the red onion.
- Top with cheese: Transfer the mixture into the prepared baking dish and smooth the top. Scatter with the remaining cheese.
- Bake: Bake for 30 minutes until the dip is bubbling around the edges and the cheese has browned. Leave to rest for 10 minutes before serving scattered with fresh cilantro and the reserved feta and red onion, with tortilla chips on the side.
Expert Tips
- Get ahead. This dip can be assembled up to a day ahead and baked from the refrigerator.
- Make it spicier: Up the amount of hot sauce to taste, add more jalapeño or use hot smoked paprika if you can find it – you can usually find it online sold in a red tin imported from Europe.
FAQs
Totally! Grilled corn would add extra flavor, but you can also use boiled or steamed corn shucked from the cob. You can also shuck the corn before you cook it, and simply cook it through in a hot skillet.
Yes! Just sub straight in and add it straight from frozen top the dip.
More Recipes to Try
- Grilled Corn on the Cob – grilled corn taken to the next level with chimichurri butter.
- Leftover Turkey Corn Chowder – the ultimate way to turn leftovers into something delicious.
- Slow Cooker Chicken Corn Chowder – a warm bowl of comfort with minimal effort.
- Shrimp Boil Foil Packs – everything you love about a shrimp boil, without the mess!
- Shrimp and Bacon Corn Chowder – thick, hearty, and made for cozy nights in.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Hot Corn Dip
Ingredients
- 8 ounces cream cheese
- ¼ cup sour cream
- 1 tbsp hot sauce
- 1 tsp paprika
- 1 cup shredded pepper jack cheese, divided
- 15 oz can corn, divided
- 1 cup crumbled feta
- 1 jalapeno, diced
- 1 red onion, minced
- fresh cilantro, to serve
- tortilla chips, to serve
Instructions
- Pre-heat the oven to 350F and prep an approx 8×12 baking dish with cooking spray or butter.
- By hand or using a hand mixer beat together the cream cheese, sour cream, hot sauce, paprika and half the shredded cheese until smooth. Then stir in the corn, most of the feta, the diced jalapeños, and most of the red onion.
- Transfer the mixture into the prepared baking dish and smooth the top. Scatter with the remaining cheese.
- Bake for 30 minutes until the dip is bubbling around the edges and the cheese has browned. Leave to rest for 10 minutes before serving scattered with fresh cilantro and the reserved feta and red onion, with tortilla chips on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent, easy & so quick! Made for a Thanksgiving appetizer. PLaced all ingredients in a Pyrex bowl & microwaved it while warming up a 1-qt crockpot. Put the heated dip in the crockpot & served w/tortilla chips. Since I wasn’t sure how spicy some guests preferred, i only used 1 tsp red pepper flakes…will use another 1/2 to 1 tsp next time)! Also, added another 1/2 cup grated pepper jack. Everyone enjoyed it!
This sounds awesome! Thanks for sharing, Adrienne! Happy Holidays 🙂
I have tried several times to pin this recipe and it keeps saying they are blocking it because it may lead to spam.
Hi Melanie! This was an error on Pinterest’s part and they’ve now fixed it – shouldn’t happen again!
I don’t have an adjective to describe just how delicious that dip looks! I can’t wait to give it a try 🙂
Oh my word! Yummy for my tummy!! Not to spicy for me though(ha)!!