This Hot Corn Dip recipe is a cheesy, crowd-pleasing appetizer that disappears fast!
Tim and I host friends for the Super Bowl each year and the menu is always a compromise. He leans toward pizza and wings while I prefer lighter, vegetable-forward options. We usually meet in the middle, but one thing we both agree on is serving flavorful, shareable appetizers.
This Hot Corn Dip is one of those must-have party dishes that never lasts long. It’s rich and cheesy with bright notes from onion and red pepper, and just enough spice to keep things interesting.
Hot dips are always a hit—think classic spinach artichoke or buffalo chicken—and this corn dip delivers the same addictive quality. The combination of cream cheese, shredded Monterey Jack (or a Mexican cheese blend), Greek yogurt and a little mayo creates a creamy base that pairs perfectly with corn, sautéed onion, red pepper and garlic. A pinch of cayenne and chili powder adds warmth; increase these if you like more heat.
I guarantee this Hot Corn Dip will be hard to stop eating once it’s out on the table.
How to Make This Addictive Hot Corn Dip Recipe
Hot Corn Dip Recipe
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- Author: Maryea Flaherty | Happy Healthy Mama
- Total Time: 0 hours
- Yield: 12 servings
Description
This Hot Corn Dip is cheesy, a little spicy, and always a crowd pleaser.
Ingredients
- 1 tablespoon butter
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 small red bell pepper, diced
- 4 cups corn kernels (frozen works well)
- 8 ounces cream cheese, softened and cut into cubes
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup mayonnaise
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon chili powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and red bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook for another minute, then remove from heat.
- Add the corn, cream cheese cubes, shredded cheese, Greek yogurt, mayonnaise, cayenne and chili powder to the skillet (or combine directly in a mixing bowl or baking dish). Stir until everything is evenly mixed and the cream cheese begins to soften into the mixture.
- Transfer the mixture to a medium baking dish if it isn’t already in one. Bake in the preheated oven until the dip is hot and bubbly, about 20–30 minutes.
- Serve warm with tortilla chips, crackers or sliced vegetables. Enjoy!
Notes
I like to sauté the vegetables in the skillet, add the remaining ingredients there, and then move everything to a baking dish. If your skillet is too small, mix ingredients directly in the baking dish before baking.
- Prep Time: 15 minutes
- Cook Time: 20–30 minutes
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 189
- Sugar: 5.3 grams
- Fat: 13 grams
- Carbohydrates: 12 grams
- Protein: 7.6 grams
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