Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Hot Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 56 reviews

This hot corn dip is a creamy, flavorful appetizer that’s perfect for parties and gatherings. Made with sautéed corn, red bell pepper, green onions, and a blend of spices, combined with cream cheese and Greek yogurt, then baked with a cheesy topping until bubbly and golden. Serve warm with tortilla chips for a delicious crowd-pleaser.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Herbs

  • 3 green onions, sliced thin
  • 1 red bell pepper, diced
  • 15 ounces frozen corn, defrosted
  • 4 ounces diced green chiles
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice

Spices

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Dairy

  • 1 tablespoon butter
  • 8 ounces cream cheese, room temperature (full fat or low fat)
  • 1 cup full fat plain Greek yogurt, room temperature
  • 1 1/2 cups shredded Colby Jack cheese or Cheddar, Monterey Jack

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray an 8×8-inch or similar sized baking dish with cooking spray to prevent sticking.
  2. Mix Cream Cheese Base: In a mixing bowl, whisk together the cream cheese, Greek yogurt, and half of the shredded cheese until smooth and well combined. Set this mixture aside for later use.
  3. Sauté Vegetables and Corn: Melt the butter in a large skillet over medium heat. Add the diced red bell pepper, sliced green onions, and defrosted corn. Season with salt, pepper, chili powder, cumin, smoked paprika, and garlic powder. Stir frequently and cook until the onions and peppers are softened, approximately 3 minutes.
  4. Add Green Chiles and Cilantro: Stir in the diced green chiles and chopped cilantro. Turn off the heat and stir in the fresh lime juice for a bright, fresh flavor.
  5. Combine Mixtures: Pour the warm corn and vegetable mixture into the bowl with the cream cheese base. Stir everything together until fully combined. Taste and adjust seasoning if needed.
  6. Assemble the Dip: Transfer the combined dip into the prepared baking dish, smoothing it into an even layer. Sprinkle the remaining shredded cheese evenly over the top.
  7. Bake: Place the dish on the middle rack of the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and the dip is warmed through.
  8. Garnish and Serve: Remove the dip from the oven. Garnish with extra sliced green onions and chopped cilantro for color and freshness. Serve immediately with tortilla chips for dipping.

Notes

  • Make ahead: This dip can be prepared up to 24 hours in advance. Cover tightly and store in the refrigerator. Before baking, let it come to room temperature for about an hour, then bake as directed.
  • Storage: Leftover hot corn dip keeps well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven at 350°F until warmed through.
  • Tip: Use full fat plain Greek yogurt instead of non-fat or low-fat varieties to avoid separation or a grainy texture during baking.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/hot-corn-dip-recipe/