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.

a spoon in a bowl of corn dip

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!

a dish full of corn dip

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. 

a chip scooping up cheese dip with corn

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.

corn, green chiles, mayo, and cheese in a glass bowl

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.

corn, cheese, and other ingredients in a glass bowl

Step 3: Bake

Bake the corn dip for 20 minutes in the preheated oven until hot and bubbly.

a dish full of corn dip

Step 4: Serve

Top with chopped tomatoes, green onions, and cilantro. Serve with tortilla chips. Enjoy!

a chip scooping up cheese dip with corn

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.

a spoon in a cheesy dip

More Dip Recipes You Might Enjoy!

corn dip topped with tomatoes, green onions, and cilantro
5 from 18 ratings

Cheesy Hot Corn Dip

Yield: 8
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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!

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.
Cuisine: Mexican
Course: Appetizer
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 on Instagram or tag #BelleoftheKitchen.