Hot Corn Dip Recipe
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Corn dip is a classic dip recipe perfect for all occasions. Made with corn, bacon, jalapenos, and cheese, this corn dip recipe is quick, easy, and delicious!
I love everything about this dip – how easy it is to prepare, the colors of the ingredients and how festive it looks in a bowl. But really, what I love the most about it has to be how much everyone loves it. A definite party and tailgate favorite, this hot corn dip couldn’t be any easier!
It comes together in no time flat and then bakes for a few minutes to melt all the cheeses and get nice and toasty. Then, serve it warm right from the oven with your favorite chips and watch it disappear!
My corn dip recipe uses fresh, frozen or canned corn – whichever you have on hand is great in this recipe. For frozen corn, I recommend allowing it to thaw and drain to remove any excess water. It also uses green chiles and jalapenos. You can kick it up a notch by leaving in some of the seeds of the jalapenos, if you prefer, or make it with your jalapenos completely deseeded like I do for a milder dip. This recipe is so easy to customize to what you have on hand and what your personal preferences are for the amount of heat.
Here’s my Hot Corn Dip recipe. I hope you enjoy it as much as we do!
Hot Corn Dip Recipe
Ingredients
- 2 1/2 cups corn, , fresh. frozen, or drained canned
- 2 (4-ounce) cans green chiles, , drained
- 1 jalapeno pepper, deseeded and diced
- 2 cups monterey jack cheese, or Pepper Jack cheese
- 1/2 cup Parmesan cheese
- 1 cup Greek yogurt, or mayonnaise
- 3 slices bacon, , cooked and chopped
Instructions
- Preheat oven to 350º F. Spray baking dish with nonstick cooking spray.
- Stir together corn, chiles, jalapeno pepper, cheeses and yogurt or mayonnaise, and bacon until well-combined. Spread evenly in prepared baking dish. Bake until lightly browned, about 35-40 minutes.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This is our family go-to! Started at appetizer size, now making 4x’s in large pan. We love this. Perfect balance and the best dip ever! Potluck winner for sure! Yum!
Nancy, I’m thrilled you and your family love this corn dip. It’s a family favorite at my house.
Ive been making this for years and my family loves this. I now have to make this every year! I use the mayo instead of yogurt and serve with corn chips.
Thanks, Jenny. I’m glad to hear that you and your family have loved this dip for years.
I make this every Christmas! It’s the family favorite.
This Christmas I made this in Crock-Pot and placed in car trunk for transport to a pot luck celebration at my mom’s house. On the way, I picked up my daughter at the airport; she had been traveling since 3am. Unfortunately, we had car trouble requiring a 3-hour wait for a tow truck. We got that Crock-Pot out and devoured Corn Dip and chips in the car while waiting . . . it was delicious! The only addition I made was 1/2 c. finely-chopped walnuts, which made the dip interesting. Thanks for a great website! I’ve made three or four of your recipes so far, and all have been excellent.
I’m so happy to hear that you enjoy this and other recipes, Tamara! Thanks! xo
This sounds like a great tailgating recipe!
Looks and sounds delicious! Pinning it!!
Love all the flavors you put in this 🙂 Definitely need this 🙂
Oh so good! Love the pop of color. Looks amazing!
I just put something similar on my blog in August but with the great addition of crab. It’s irresistible!
Have a blessed day Robyn!