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Chef Amber

Cheesy Hot Corn Dip (The Ultimate Gameday Snack)

Hot corn dip loaded with cream cheese, cheddar, sweet corn, and jalapeños. Baked until golden and bubbly for the perfect party appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Cream Cheese: 8 oz (one block) softened to room temperature

Sour Cream: ½ cup for tangy creaminess

Mayonnaise: ¼ cup for richness and smooth texture

Corn Kernels: 2 cups (fresh, frozen, or canned and drained)

Sharp Cheddar Cheese: 1.5 cups shredded, divided

Monterey Jack Cheese: ½ cup shredded for melty texture

Jalapeños: 2 tablespoons diced (seeds removed for less heat)

Green Onions: 3 stalks thinly sliced, divided

Garlic Powder: ½ teaspoon for savory depth

Cumin: ¼ teaspoon for warm, earthy notes

Salt and Black Pepper: To taste

Tortilla Chips: For serving

Method
 

  1. Step 1: Preheat your oven to 350°F. If using canned or frozen corn, make sure it's thoroughly drained and patted dry with paper towels to remove excess moisture. If using fresh corn, cut the kernels off 2-3 cobs. For extra flavor, quickly sauté the corn in a hot skillet until lightly charred.
    Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy with no lumps, about 1-2 minutes. Add sour cream, mayonnaise, garlic powder, cumin, salt, and pepper, mixing until completely combined and creamy.
    Step 3: Fold in the corn, 1 cup of cheddar cheese, all the Monterey Jack, diced jalapeños, and half of the sliced green onions using a rubber spatula. Stir until everything is evenly distributed throughout the cream cheese mixture.
    Step 4: Transfer the mixture to a greased 8-inch square baking dish or 9-inch pie plate, spreading it into an even layer. Sprinkle the remaining ½ cup cheddar cheese over the top in an even layer so every scoop gets cheese.
    Step 5: Bake for 20-25 minutes until the dip is hot throughout and bubbling around the edges, with the cheese on top melted and starting to turn golden brown in spots. Remove from oven and let cool for 5 minutes, then garnish with remaining green onions. Serve hot with tortilla chips.

Notes

Nutrition Facts (per serving): Carbs: 14g | Protein: 9g | Fat: 21g