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Addictive Hot Corn Dip

Addictive Hot Corn Dip

Get ready to impress your guests and satisfy your cravings with this Addictive Hot Corn Dip. This recipe offers a creamy, cheesy, and incredibly flavorful dip that's perfect for any gathering, taking just minutes to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Dip
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (15-ounce) cans sweet corn, drained
  • 1 (10-ounce) can Rotel tomatoes with green chilies, undrained
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped jalapeño (seeds removed for less heat, optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and freshly ground black pepper to taste
Optional toppings: fresh cilantro, chopped green onions, crumbled bacon

Equipment

  • 9x9 inch baking dish or small cast-iron skillet
  • Large bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish or a small cast-iron skillet with cooking spray or butter.
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well combined. Add the shredded cheddar cheese and Monterey Jack cheese to the bowl. Stir them into the cream cheese mixture until everything is evenly distributed.
    8 ounces cream cheese, softened, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded cheddar cheese, plus more for topping, 1/2 cup Monterey Jack cheese, shredded
  3. Add the drained sweet corn and the undrained can of Rotel tomatoes with green chilies to the bowl. This undrained Rotel is key for adding a little liquid and that delightful diced tomato and pepper flavor.
    2 (15-ounce) cans sweet corn, drained, 1 (10-ounce) can Rotel tomatoes with green chilies, undrained
  4. Stir in the finely chopped red onion and jalapeño (if using). Add the chili powder and cumin, and season with salt and freshly ground black pepper to your taste. Remember to taste and adjust seasonings as needed.
    1/4 cup finely chopped red onion, 1/4 cup finely chopped jalapeño (seeds removed for less heat, optional), 1 teaspoon chili powder, 1/2 teaspoon cumin, salt and freshly ground black pepper to taste
  5. Stir all the ingredients together until everything is thoroughly combined and evenly coated. The mixture should be thick and wonderfully creamy.
  6. Pour the corn dip mixture into the prepared baking dish or skillet, spreading it out evenly.
  7. Sprinkle a little extra shredded cheddar cheese over the top of the dip for an extra cheesy crust as it bakes.
    1 cup shredded cheddar cheese, plus more for topping
  8. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot, bubbly, and slightly golden around the edges.
  9. Once removed from the oven, let the dip sit for a few minutes. Garnish with your favorite toppings such as fresh cilantro, chopped green onions, or crumbled bacon before serving. Serve warm with your favorite dippers.

Notes

Allow the dip to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.
Reheat in microwave or oven until bubbly. Thaw frozen dip in refrigerator overnight before reheating.