Corn Dip Recipe
Corn Dip Recipe – The ultimate appetizer filled with corn, cheese, and a touch of chipotle. This dip is ALWAYS a hit and there is never any left over! It’s incredibly easy to throw together, too. MAKE THIS and I know you will love it!
If you’re looking for some of the best appetizer recipes, this corn dip joins the ranks of reader favorites like Chili Cheese Fries, Pimento Cheese Dip, and Blender Mexican Salsa.
This Corn Dip is hands down one of my favorite recipes on my site. That’s saying a lot because there are so many that I love, but this one is truly special.
When I say it will knock your socks off, that is exactly what I mean. OH YES. This is the ultimate, my friends!
I got this recipe from a coworker when I was teaching in Kansas about 10 years ago. I started making it for game nights with our neighbors when we were stationed at Fort Riley and it was always a big hit.
I’ve been making this corn dip for get togethers and parties ever since. Every time I make it someone asks for the recipe, and there is never any left to take home!
Ingredients for Corn Dip
- can of corn
- Mayonnaise
- canned chopped green chiles
- chipotle pepper in adobo sauce
- Monterrey Jack cheese
- cheddar cheese
- garlic powder
- pepper
- chopped tomato, green onions, and cilantro
How to Make Corn Dip – Step by Step
Step 1: Preheat oven
Preheat oven to 350 degrees. Grease a baking dish with cooking spray.
Step 2: Mix ingredients
Combine corn, mayonnaise, green chiles, chipotle pepper, adobo sauce, cheeses, garlic powder, and pepper in a medium sized bowl and mix well. Pour into the prepared baking dish and spread evenly with a spatula.
Step 3: Bake
Bake the corn dip for 20 minutes in the preheated oven until hot and bubbly.
Step 4: Serve
Top with chopped tomatoes, green onions, and cilantro. Serve with tortilla chips. Enjoy!
Tips and Notes
- Shred the cheese yourself: this step is important! Use a block of Monterrey Jack cheese and a block of cheddar and shred it yourself for the best taste and texture. It will taste so much better than pre-shredded cheese and melts beautifully!
- Adjusting the spice level: This dip gets a little kick from the chipotle pepper, but I promise it’s not too spicy. I remove all of the seeds from my chipotle pepper by cutting it open and scraping them out. You can leave the seeds in if you want it to be spicy (that’s where the heat is.)
- How to store: this corn dip is best eaten right away while it’s hot and fresh, but leftovers are delicious too. If you have any leftover, just store in an airtight container in the fridge for up to 3 days. Warm in the microwave to serve again.
More Dip Recipes You Might Enjoy!
Recipe: Corn Dip Recipe
Ingredients
- 1 (11 oz) can of corn, drained
- 1/2 cup mayonnaise
- 1 (4.5 oz) can chopped green chiles
- 1 whole chipotle pepper in adobo sauce, seeds removed and chopped
- 1 teaspoon adobo sauce, from the can of chipotle peppers
- 1 cup shredded monterrey jack cheese
- 2 cups shredded cheddar cheese
- 1/2 tsp garlic powder
- freshly ground black pepper, to taste
- 1 small tomato, chopped
- 2 green onions, thinly sliced
- 2 Tablespoon fresh cilantro, chopped
Instructions
- Preheat oven to 350 degrees. Grease a baking dish with cooking spray.
- Combine corn, mayonnaise, green chiles, chipotle pepper, adobo sauce, cheeses, garlic powder, and pepper in a medium sized bowl and mix well. Pour into the prepared baking dish and spread evenly with a spatula.
- Bake for 20 minutes in the preheated oven until hot and bubbly.
- Top with chopped tomatoes, green onions, and cilantro. Serve with tortilla chips. Enjoy!
Notes
- Shred the cheese yourself: this step is important! Use a block of Monterrey Jack cheese and a block of cheddar and shred it yourself for the best taste and texture. It will taste so much better than pre-shredded cheese and melts beautifully!
- Adjusting the spice level: This dip gets a little kick from the chipotle pepper, but I promise it's not too spicy. I remove all of the seeds from my chipotle pepper by cutting it open and scraping them out. You can leave the seeds in if you want it to be spicy (that's where the heat is.)
- How to store: this dip is best eaten right away while it's hot and fresh, but leftovers are delicious too. If you have any leftover, just store in an airtight container in the fridge for up to 3 days. Warm in the microwave to serve again.
Oh my, Ashlyn! This Cheesy Hot Corn Dip is amazing! I made it tonight for our Super Bowl party. Only instead of baking it in the oven, I put it in the crockpot on high until the cheeses were fully melted. Then just before our friends arrived I topped it with the tomatoes, cilantro and green onions. It was a big hit! 🙂 Thank you! Thank you!
Yay Carrie! I’m so glad that y’all enjoyed it, and that is so smart to put it in the crockpot! I will have to try that next time. We actually had it today, also! I love any excuse to pull out the corn dip. 😉 And I was bummed about the Seahawks, as I KNOW you were. Really thought they were going to win it. 🙁
This is perfect for Super Bowl parties! I’m such a huge fan of dips – I can’t wait to try it. Thank you for sharing at #FoodieFridays – I featured you this week. 🙂
Jenny I appreciate the feature so much! Thank you! 🙂
Oooh That does look delicious! I’m pinning it!
Thank you so much, Nicole!
Yes, that makesmymouth water too!
Loving the addition of tomatoes on top–adds freshness to a potentially heavy dish. This looks great!
Thanks Kristen! And yes, I love how the tomatoes give it a nice fresh finish. 🙂
This looks perfect for Super Bowl parties! Thanks for sharing at Freedom Fridays – pinned and sharing on Facebook! 🙂
Thank you so very much, Jamie! And I appreciate you sharing on FB! 🙂
This looks incredible, Ashlyn! I’m all over this…perfect party food! I’m spreading lots of foodie love around for you! It looks delicious…can’t wait to try it!
Thank you so much for sharing it around, Michelle! You’re the best. 🙂
This looks so flippin’ amazing, Ashlyn! I could do some serious damage to a bowl of this dip 🙂
Thank you so much, Andi! I know I did quite a bit of damage myself. 😉
Yum! This dip looks incredible! I love dips and chips and this one looks amazing! I can’t wait to try it! Thanks for sharing! PINNED!
Thank you, Michelle! And I appreciate you pinning!
This looks crazy good–a crowd pleasure for sure!
Thank you, Thao!
Now this is my kind of dip!!! We all joke in my family because we are such huge corn lovers. If you don’t like corn, you can’t be in the family!
I like that rule! We are corn lovers, too! 🙂
This looks like my new favorite dip! Great ingredients and photos!
Thank you so very much, Sheena!
I seriously just want to make this tonight. Probably not the best choice right before bed, but hey, I’m the only one still awake so. . .yep, this just may happen. Just shared to my FB page, too!
Hey, there’s nothing wrong with a little late night snack! 😉 And thank you so much for sharing, Sara! You’re the best. 🙂
I love it when friends and coworkers share their favorite recipes! They are often the best. This looks amazing and your pictures are gorgeous!
Oh thank you so much, Tonia! And you are so right. Recipes from friends are always the best! 🙂
This looks so gooey and cheesy and amazing, I’m craving it for an afternoon snack!
Thank you, Sherri! It’s definitely my kind of afternoon snack, too. 🙂
You really are starting the year off with a bang! This dip looks phenomenal. I love all the flavors you used. Definitely trying this one!!
Thank you so much, Cate! I 🙂
I am thinking this would be a great appetizer to serve for the Super Bowl!! So glad your neighbor reminded you about it!
I know! I’m so glad she did, too! This would be amazing for the Super Bowl! 🙂