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!

• Greek Yogurt Ranch Dip
• Chocolate Chip Cheesecake Ball
• Pepperoni Pizza Dip
• Spinach Artichoke Dip

Cheesy Hot Corn Dip

This Corn Dip is the ultimate appetizer filled with corn, cheese, and 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!

5 from 15 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 297kcal

Author: Ashlyn Edwards | Belle of the Kitchen

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.

Nutrition

Calories: 297kcal | Carbohydrates: 6g | Protein: 11g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 574mg | Potassium: 110mg | Vitamin A: 450IU | Vitamin C: 6.7mg | Calcium: 317mg | Iron: 0.7mg

Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen