Mexican Hot Corn Dip
This Mexican Hot Corn Dip is creamy, cheesy, and slightly spicy. It is perfect for parties, game nights, or just a cozy snack. Everyone always hovers around the bowl and it disappears fast. It is easy to make and works for both last-minute snacks and prepped-ahead meals.
Ingredients
- 2 cups corn kernels fresh, canned, or frozen
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar
- Mexican blend cheese
- 1 to 2 jalapenos chopped (adjust to taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon lime juice
- 2 tablespoons cilantro chopped
- Salt to taste
- pepper to taste
Optional:
- Tajin for topping
- tortilla chips Crushed for topping
Instructions
- Preheat oven to 375 F.
- Mix cream cheese, sour cream, and mayonnaise in a bowl until smooth. Taste a little to make sure it feels creamy.
- Add corn, jalapenos, shredded cheese, lime juice, chili powder, garlic powder, paprika, salt, and pepper. Stir until everything looks well combined and colorful.
- Transfer mixture to a baking dish. Sprinkle extra cheese on top if you want a cheesy crust.
- Bake for 15 to 20 minutes or until top is golden and bubbly.
- Remove from oven and sprinkle with cilantro or Tajin. Serve warm with chips, crackers, bread, or veggies.
Notes
Tips
- Prep the creamy base and chop jalapenos ahead of time to save minutes later.
- If using frozen corn, thaw and drain well to avoid a watery dip.
- Add extra cheese on top for a bubbly, golden crust.
- Reheat leftovers in the oven or microwave before serving.
Variations
- Spicy version: Add more jalapenos or a pinch of cayenne.
- Cheese blend: Mix cheddar, mozzarella, and pepper jack for extra flavor.
- Vegetable boost: Add diced bell peppers or tomatoes for a fresh twist.
- Bacon twist: Sprinkle crispy bacon bits on top before serving.