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This cheesy hot corn dip is an easy appetizer to make for your next party or game day! Fire roasted corn, green chiles, and flavorful spices give it tons of flavor, while cream cheese and Greek yogurt make it extra creamy. Serve this corn dip with tortilla chips and watch how fast it disappears!
I’m a sucker for creamy, cheesy, baked dips! An added bonus is when they’re full of Southwest and Mexican inspired flavors. A couple of my favorites are this chicken enchilada dip and beef enchilada dip. Now I’m adding this corn dip into the mix and it’s downright addicting!
I love the simple ingredients this cheesy corn dip uses. Frozen corn keeps the prep work quick and easy, but fresh corn works beautifully during the summer months. Green chiles, red bell pepper, and green onion add layers of flavor without overcomplicating the recipe. The flavors are similar to my Mexican corn and green chile dip, but with a cheesy baked twist.
What makes this hot corn dip unique is the use of plain Greek yogurt instead of mayo or sour cream. Greek yogurt gives the dip an extra creamy texture while being a lighter, healthier swap that doesn’t sacrifice any flavor.
Ingredient Notes
Corn – The star ingredient. We’re using frozen corn for the dip to keep it easy, but you can use fresh corn or canned corn if you prefer. I highly recommend using fire roasted corn. It has a wonderful smoky, charred flavor that you don’t get with regular sweet corn.
Red bell pepper – Pairs well with the corn and adds another sweet element to the salty, savory, rich in the dip. Any color of bell pepper can be used.
Green onion – Green onions works well for this dip because they have a mild onion flavor that doesn’t overpower the other ingredients and they cook fast.
Chili powder, cumin, garlic powder, smoked paprika – The smoky, earthy flavors of this spice blend are what give the corn dip it’s delicious Southwest flavor.
Green chiles – Canned green chiles are earthy, tangy, and a little sweet. I use mild for this dip, but if you want it spicy use hot.
Cilantro – Fresh and a little citrusy. A must for Mexican-inspired recipes. Omit if you don’t like it.
Lime – Fresh lime juice brightens all of the flavors and adds a subtle pop of tart citrus that balances the richness of the creamy dip.
Cream cheese – Block cream cheese should be used for the dip. Whipped cream cheese and spreadable won’t produce as creamy of a texture because have been whipped with air and have more stabilizers. Full fat cream cheese will give you the richest flavor and creamiest consistency, but I’ve had good results using low fat cream cheese too.
Greek yogurt – Plain Greek yogurt is a higher protein and lower fat alternative to using sour cream or mayo. I love the thick, creamy consistency and tang. It’s important that you use full fat Greek yogurt to prevent it from getting grainy or curdling while it bakes in the oven.
Cheese – I’ve used both Monterey Jack and Colby Jack cheese to make this dip. They melt perfectly for the ultimate gooey cheesy consistency. Cheddar cheese also works well or Pepper Jack if you want a spicy cheese.
Tips for Making Corn Dip
- Plan ahead and set the cream cheese and Greek yogurt out on the counter at least an hour ahead of time to come to room temperature.
- I’ve found that using a whisk is the easiest way to thoroughly combine the cream cheese and Greek yogurt. Don’t worry about the tiny lumps if you have any, they’ll melt when you add in the corn mixture.
- Defrost the frozen corn before adding it into the pan with the peppers and onions. You don’t want any extra moisture from the vegetables or it will make the dip watery.
- Don’t overbake the dip or you’ll risk having the yogurt curdle.
- For a crispier cheesy top, turn the broiler on during the last 1-2 minutes of baking.
Substitutions and Variations
- Substitute canned green chiles with a can of pickled jalapenos.
- Greek yogurt can be replaced with full fat sour cream.
- Use fresh corn instead of frozen corn. You’ll need 3-4 ears of corn.
- Add black beans. Add 1 cup of drained and rinsed black beans in with the corn and pepper mixture.
- Make it extra cheesy and add an additional 1/2 cup of shredded cheese to the top.
Serving Suggestions
Tortilla chips are my choice for dipping in the cream cheese corn dip, but Fritos (corn chips) are also delicious. This is a great dip to make for game day. I like to pair it with slow cooker buffalo chicken chili and cornbread muffins.
This Mexican corn dip is also a great side dish to serve with ground beef tacos or Southwest chicken. You can also use it as a topping.
Frequently Asked Questions
Can hot corn dip be made ahead of time?
Yes. You can assemble the corn dip up to 24 hours in advance. Cover and refrigerate, then let it come to room temperature on the countertop for an hour before baking. You may need to add an extra 10 minutes to the cooking time if it’s still cold when you put it in the oven.
Do I have to bake corn dip?
No. Once the corn mixture is cooked turn the heat down to low and add in the cream cheese and colby jack cheese until they’re melted. Turn off the heat and stir in the Greek yogurt until it’s fully incorporated and the dip is creamy. Serve warm, room temperature, or even cold.
Can I use fresh corn instead of frozen?
Yes. Fresh corn works great, especially in summer when it’s in season. Cut it off the cob and sauté it with the bell pepper and green onions before adding it to the dip. You can also use canned corn that’s been drained.
Can I use non-fat Greek yogurt instead of whole milk Greek yogurt for baked corn dip?
No. Full-fat Greek yogurt is going to give the dip a rich, creamy texture without separating at high temperatures. Non-fat yogurt will break and give the dip a grainy, watery consistency.
Storage and Reheating
Storage – Store the leftover dip in an airtight container in the refrigerator for up to 4 days. Don’t freeze the dip, it will separate and have a watery, grainy texture once defrosted.
Reheating – The dip can be reheated in the microwave or in the oven. Bake covered with foil for 15-20 minutes at 350° F. or until warmed through.
More Game Day Appetizers
Cheesy Hot Corn Dip
Ingredients
- 1 tablespoon butter
- 3 green onions sliced thin
- 1 red bell pepper diced
- 15 ounces frozen corn defrosted
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 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
- Preheat oven to 350° F. Spray an 8×8 or similar size baking dish with cooking spray.
- In a mixing bowl whisk together the cream cheese, Greek yogurt, and half of the cheese until smooth. Set aside.
- Melt the butter in a large skillet over medium heat. Add in the red bell pepper, green onion, and corn and season with salt, pepper, and the dried spices. Stir together and cook until the onions and peppers have softened, about 3 minutes.
- Stir in the green chiles and cilantro. Turn off the heat and stir in the lime juice.
- Pour the corn mixture in with the cream cheese mixture and stir together until combined. Taste for seasoning. Pour the dip into the prepared baking dish and smooth it into an even layer. Top with the remaining cheese.
- Bake uncovered on the middle rack of the oven for 20-25 minutes or until the cheese is melted and the dip is warmed through. Remove the dip from the oven and garnish with extra green onions and cilantro. Serve immediately with tortilla chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Hot Corn Dip, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
