Hot Corn Dip
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Looking for a tasty new dip for the holidays or Game Day? Try this gooey and cheesy corn dip with onions and peppers served with crackers and chips!
Lately I’ve been on the search for a few new hot dips to serve at the holidays or for Game Day. I feel like every fall I start making appetizers and dips for parties and games but I make the same ones over and over again.
Don’t get me wrong, a classic like Buffalo Chicken Dip never goes out of style. People look forward to it and even become upset when it’s not at a holiday party like it usually is.
A family favorite is BBQ Chicken Dip which comes from a restaurant in Pittsburgh. Living in Maryland now our family also really enjoys On the Bay BBQ Crab Dip for family gatherings. I even enjoy making Chili Cheese Dip Cups which is a portable dip in wonton cups.
But I was on the hunt for another great dip that could be served warm. While I like cold dips, no one wants a cold dip when it’s below freezing outside.
I’ve recently seen a few posts for Hot Corn Dip. Now there are several different versions of this dip so I chose a few that looked good and make a few tweaks to the one that sounded the best to me.
The corn dip recipe calls for one can of corn. I used regular yellow corn kernels but I think that using the fiesta corn with the peppers in it would be a good addition to this dip.
Can I use fresh or frozen corn?
You can certainly use fresh corn on the cob in this recipe. Simply cut the kernels off of 2-3 ears of corn and use them in this recipe. While you can probably use frozen corn I would not recommend it as it will add liquid to the dip and may cause it to be runny.
This recipe starts with a base of cream cheese so it is a cream based dip. It adds in the corn, a can of Rotel, peppers, and onions.
I like the addition of the fresh vegetables because it adds flavor, a bit of texture, and it makes it just a little bit healthier.
Do I have to use the fresh vegetables?
No you don’t have to use them but it adds both flavor and texture to the dip. In place of the fresh vegetables you could add a can of green chilies or a can of diced tomatoes instead.
Ingredients:
- yellow whole kernel corn (using a can is super easy but you can also use fresh)
- cream cheese (this is the base of the dip and full fat cream cheese works best)
- cheddar cheese (I like to buy it already shredded but you can buy a block and shred it yourself)
- Rotel (If you can’t find Rotel you can buy a can of diced tomatoes with onions and peppers in it)
- Green bell pepper (you can also use a different color of pepper)
- Red Onion (red onion is preferred due to the flavor but you can use sweet onions instead)
- milk (I used whole milk but you could use plant based)
- Ranch seasoning packet (this adds a ton of flavor)
- salt and pepper
- paprika (optional but adds color and flavor)
To make this dip preheat the oven to 350 degrees. Spray an 8 x 8 baking dish and set aside.
In a large bowl combine the corn, cream cheese, all but 1/4 cup of the cheddar cheese, Rotel, green peppers, onion, milk, ranch seasoning, salt and pepper. Mix well and pour into the prepared baking dish.
Sprinkle the remaining cheddar cheese and paprika on top. Place the dip in the oven for 20 minutes. Remove and serve hot with tortilla chips.
This dip is so good! It’s a creamy dip that definitely has flavor from the corn but has an underlying Mexican flare. There’s plenty of cheese involved in the dip as well which makes it so delicious!
What can I use as dippers?
My favorite dipper for Hot Corn Dip is tortilla chips. You can buy them or make them yourself. Other good dippers include pita bread cut into wedges, bagels cut into small pieces, or crackers. You can even do potato chips or chunks of bread to dip into this hot dip.
We enjoyed the dip piping hot and right out of the oven. After eating it for a day or two we ended up using it on top of tortilla chips along with ground beef and jalapenos and made nachos!
How do you store this dip?
You can store it in an air tight container for up to 3 days in the refrigerator. Because of the vegetables in the dip it will start to separate after the second day so I wouldn’t keep it longer than three days.
Equipment
Ingredients
- 1 can 15 oz yellow corn kernals
- 8 oz. block cream cheese softened
- 8 oz. cheddar cheese shredded
- 1 10 oz can of Rotel, drained
- 1 green bell pepper chopped
- 1/2 red onion chopped
- 2-3 Tablespoons milk
- 1 packet Ranch seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray and set aside.
- In a large bowl mix together the corn, cream cheese, all but 1/4 cup of cheddar cheese, Rotel, green pepper, red onion, milk, Ranch seasoning, salt, and pepper.
- Pour into the prepared pan. Sprinkle the top with remaining cheddar cheese and paprika.
- Bake for 20 minutes.
- Remove from oven and serve hot with tortilla chips.
Notes
