I’ve been making this hot corn dip for so many years that it’s basically become one of my go-to party appetizers. It’s warm, cheesy, a little spicy, and the kind of dip people hover around until the dish is practically scraped clean.
Tortilla chips glide right through the melty Monterey Jack, scooping up sweet corn, peppers, and the perfect hit of jalapeño. I honestly don’t think I’ve ever taken home leftovers.
This recipe actually started with an Emeril Lagasse cookbook that a friend brought me from a convention where she met him. It was a signed copy, which made it extra special. I’ve tweaked the dip so many times that I no longer need the recipe.
If you’re looking for a warm, Mexican Street Corn-inspired, crowd-pleasing appetizer that comes together quickly and fits in at holidays, game days, Cinco de Mayo, or casual get-togethers with friends, this hot corn dip is the one!
Why You’ll Love This Hot Corn Dip
I’ve yet to bring this to a party where someone didn’t ask for the recipe. Here’s why you’ll love it:
- Cheesy, creamy, melty, and impossible to stop eating.
- Perfect for game day, holidays, Cinco de Mayo, summer cookouts, and more.
- Works with canned, frozen, or fresh corn — whatever you have.
- Prep-ahead friendly and bakes into the perfect melty dip.
- Reheats well, so leftovers (if any) are still delicious.
Looking for more amazing party dips? Try my Chicken Enchilada Dip. It’s another cheesy, Mexican-inspired hot dip, perfect for parties.
Ingredients Needed
- Corn (canned, frozen or fresh)
- Butter
- Salt and black pepper
- Yellow onion
- Red bell pepper (fresh or roasted)
- Green onions
- Jalapeño (fresh or jarred slices)
- Garlic
- Mayonnaise
- Monterey Jack cheese
- Cayenne pepper
- Tortilla chips (for serving)
Ingredient Notes for Hot Corn Dip
Corn
Use fresh, canned, or frozen corn — just make sure the kernels are dry so they sauté well and turn golden.
For fresh corn, remove the husks, stand the cob upright, and slice off the kernels with a sharp knife.
If using frozen, thaw it completely and pat away any moisture.
I often use canned corn when fresh ears aren’t available. Drain it very well; a salad spinner does an excellent job at this.
Aromatics and Peppers
Yellow onion, green onions, red bell pepper, garlic, and jalapeño form the base.
Red Pepper Options
Fresh red bell pepper adds bright color, but jarred roasted red bell peppers work great too (and are what I usually use).
The roasted ones bring a sweet, lightly smoky flavor that pairs beautifully with the corn. Honestly, you can’t go wrong either way.
Jalapeño Options
Fresh is bright and pretty, jarred slices are tangy and punchy. Use both if you want.
Mayo
Real mayo gives the best creamy texture. Miracle Whip can work, but I usually stick with mayo for this recipe.
Monterey Jack
Melts beautifully and pairs with mayo for that smooth, gliding texture. Pepper Jack is an easy swap.
Please Don’t Use Pre-Shredded Cheese!
Bagged, pre-shredded cheese is coated with anti-caking agents that keep it from melting into that smooth, creamy texture this dip needs. For the best results, shred a block of Monterey Jack yourself.
How to Make Hot Corn Dip
Detailed recipe and instructions are in recipe card at bottom of post.
- Heat half the butter in a skillet. Add the corn and cook until golden and lightly popping.
- Transfer to a mixing bowl.
- Melt remaining butter in the skillet. Add yellow onion, green onion, and fresh red pepper (if using). Sauté until softened.
- Stir in roasted red peppers (if using), garlic, and jalapeño; cook 1 minute.
- Add onion mixture to the corn, along with the mayo and about two-thirds of the shredded cheese. Stir to combine.
- Spread into an 8×8 dish, top with remaining cheese, and sprinkle with cayenne.
- Bake at 350°F until hot and bubbly with those browned edges.
Garnish with cilantro or finely diced jalapeño and serve with tortilla chips.
Don’t Miss My Olive Cheese Bread Recipe! If you love the creamy mayo + Monterey combo in this dip, you have to try my Olive Cheese Bread. It uses the same melty base and is super simple to make.
Hot Corn Dip Tips + Variations
- Prep ahead: Assemble, cover, and refrigerate. Let sit at room temp 20 minutes before baking. Add a few extra minutes to bake time if that’s what it takes to get hot and gooey.
- Cheese browning too fast? Tent with foil.
- Add-ins: Cilantro, olives, white onion, diced green chiles, or marinated red peppers.
- Leftovers: Stir into shredded chicken for enchiladas or spoon onto tacos.
More Crowd-Pleasing Appetizers Try my Beer Cheese Dip (amazing with pretzels) or Candied Bacon Crackers, which fly off the platter at parties.
More Cheesy Appetizer Recipes to Try
- Chicken Enchilada Dip – Easy hot dip loaded with Mexican flavor.
- Jalapeno Popper Dip – All the flavor of bacon-wrapped jalapeno poppers, but it’s a dip.
- Jalapeno Popper Cheese Bread – Melty French bread app with melty cheddar, bacon and jalapenos, just like poppers.
- Olive Cheese Bread – Ultra melty and perfect for parties.
- Beer Cheese Dip – Creamy, cheesy, and great with pretzels.
- Restaurant-Style Bread Dipping Oil – Olive oil, herbs, and parmesan.
- 5-Minute Marinated Feta Cubes – Bright and flavorful.
- 10-Minute Marinated Mozzarella Balls – Easy appetizer with herbs and oil.
Hot Corn Dip
This hot corn dip is one of my all-time favorite crowd-pleasing appetizers. It’s cheesy, creamy, and packed with golden corn, peppers, and melty Monterey Jack. It comes out of the oven bubbly hot and pairs perfectly with a big bowl of tortilla chips.
Ingredients
- 2 (15 ounce) cans corn, drained, (or 3 cups fresh kernels or frozen corn that's been thawed)
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper, (or roasted red bell peppers, finely chopped)
- 1/4 cup chopped green onions, (white and green parts)
- 1 jalapeño, seeded and minced, (or jarred sliced jalapeño, finely chopped)
- 2 teaspoons minced garlic
- 1/2 cup mayonnaise
- 8 ounces Monterey Jack cheese, freshly shredded
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 350°F.
- Heat 1 tablespoon butter in a skillet. Add the corn, salt, and pepper. Cook until golden, about 5 minutes. Transfer to a large bowl.
- Melt the remaining tablespoon butter in the skillet. Add onions and fresh bell pepper (if using). Cook until softened.
- Add roasted red bell peppers (if using), jalapeño and garlic. Cook 1 minute.
- Transfer the mixture to the bowl of corn.
- Stir in mayonnaise and half of the cheese.
- Spread into an 8×8 baking dish, or something close to that size
- Top with remaining cheese and sprinkle with cayenne.
- Bake for 12–15 minutes or until bubbly and lightly browned.
- Serve warm with tortilla chips or corn chips.
Notes
- If using canned corn that's salted, reduce the amount of salt added or skip it. I usually just get unsalted corn and follow the recipe.
- Make sure to drain canned corn well. I use a salad spinner to get out every last drop! This way the corn stays nice and crisp when you sauté it. For frozen corn, thaw it and blot dry any moisture.
- This recipe is quite flexible. Jarred peppers work just as well as fresh. Just make sure to drain and chop finely for the dip.
- Do not use pre-shredded cheese. It simply doesn't melt as well. I highly recommend using Monterey Jack for hot corn dip. It's a great melting cheese, goes great with the Mexican flavors, and is easy to glide tortilla chips through.