Three-Cheese Hot Mexican Corn Dip
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Get ready because this Three-Cheese Hot Mexican Corn Dip recipe will be the new hit at all your summer parties! Made with simple ingredients and baked to hot and bubbly perfection, this tasty appetizer is sure to please. And I’ll show you just how to make it your own with extra tips and add-ins!
Why you’ll love this Corn Dip Recipe!
Ingredient notes
- Butter | Saute the veggies in unsalted butter. If preferred, use olive oil or another mild-tasting oil.
- Corn | I like to keep it simple with frozen corn, thawed and ready to bake!
- Bell pepper | Chop up one large red bell pepper, or choose your favorite variety — red, yellow, green, or orange.
- Onion | Finely chopped red onion adds tangy bitterness to the dip and adds to the classic Mexican flavors.
- Garlic | Saute a couple of minced garlic cloves to bring a subtle spice to the creamy dip.
- Cream cheese | Softened cream cheese makes up half the creamy base for the hot, cheesy dip. Use full fat for the best corn dip with the fullest flavor.
- Sour cream | The other half of the dip base is sour cream, adding a tangy flavor and a more dippable consistency.
- Cheese | Combine shredded sharp cheddar and mozzarella cheese for a robust yet creamy mixture.
- Salt and pepper | Add classic kosher salt and black pepper to season the dip.
- Chili powder | Bring the mild spice of Tex-Mex cuisine to the dip with chili powder.
- Smoked Paprika | Smoked paprika adds smoky and subtly spicy notes to the recipe.
How to make Corn Dip with Cream Cheese
Make a fun and delicious dip appetizer in just a few simple steps!
STEP 1 | Preheat and prep
First, preheat the oven to 350°F and lightly grease a 9-inch baking dish.
STEP 2 | Cook the veggies
In a large skillet over medium heat, melt the butter, then add the thawed corn, diced bell peppers, red onion, and garlic. Cook for about 5-7 minutes until the vegetables are softened.
STEP 3 | Add the creamy base
Next, reduce the heat to low and add the softened cream cheese and sour cream to the skillet, stirring continuously until the cream cheese is melted and the mixture is nice and smooth.
STEP 4 | Mix in the remaining ingredients
Then, remove the skillet from the heat and stir in the shredded cheddar cheese, mozzarella cheese, chili powder, smoked paprika, salt, and pepper.
Continue mixing the dip until all the ingredients are well combined.
STEP 5 | Bake and serve!
Finally, transfer the mixture from the hot skillet to the prepared casserole dish and bake in the oven for 20 minutes or until the dip is hot and bubbly.
After the dip cools for just a couple of minutes, serve it with crispy tortilla chips and enjoy!
tips
- If the dip is thicker than you prefer, you can thin it by stirring in a little milk or chicken broth until you reach the desired consistency.
- Make it in the slow cooker. Combine all ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally until everything is melted and combined.
While you can always serve the classics, like Buffalo chicken dip or chips and salsa, why not impress your guests with something new and exciting? Next time you host, serve an appetizer dip with unique flavor combinations, like this Loaded Greek Hummus Dip with toasted pita chips, or creamy dips like Cheesy Shrimp Dip and Hot Pepper Jelly Cream Cheese Dip with Bacon.
Variations and substitutions
- Add Citrus. Squeeze in a spritz of fresh lime juice to brighten the flavors of your Mexican Street Corn Dip.
- Cheese Substitutions. Other tasty cheeses to add to this dip are Monterey Jack cheese, shredded Mexican blend cheese, Colby jack cheese, or a combination.
- Healthier Alternative. Replace the sour cream with Greek yogurt to make the dip a little healthier but still delicious and creamy!
- Jalapeno Corn Dip. Garnish the dip with fresh jalapenos or mix them in for a spicy twist.
- Fresh corn. Cook corn on the cob using your preferred method, then cut the corn kernels off to add to the dip instead of using a bag of frozen corn.
- Turn Up the Heat. Add a drizzle of hot sauce, green chilies, or cayenne pepper for a subtle kick!
- Add Some Meat. Cooked bacon bits, diced cooked chicken, or browned ground beef can be mixed into the dip before baking for added protein.
- Replace the fresh garlic with garlic powder if necessary.
Storage and reheating tips
- Leftover Mexican corn dip can be stored in an airtight container in the fridge for three to five days.
- Then, reheat it in the oven for about 15 to 20 minutes, or until it is warmed through.
Frequently asked questions
Sure! This is an excellent recipe for party prep. Prepare the ingredients, saute the veggies, and assemble the dip. Then, add it to a baking dish, cover it, and place it in the refrigerator until ready to bake and serve. When ready, bake at 350°F for about five to ten minutes longer than instructed to make up for the chilled ingredients.
If you prefer, you can enjoy the dip cold. However, because of the melty cheese and sauteed veggies, it is best served hot and fresh.
You can store the dip in a freezer-safe container and freeze it for up to six months. However, when thawed in the fridge overnight, it is likely that the dairy base (cream cheese and sour cream) will separate. So, give it a good stir before reheating and serving.
Dips with a dairy base should not be out for longer than two hours after baking.
Looking for more Easy Appetizers?
While you can always serve the classics, like Buffalo chicken dip or chips and salsa, why not impress your guests with something new and exciting?
Next time you host, serve an appetizer dip with unique flavor combinations, like this Loaded Hummus with toasted pita chips, or creamy and cheesy dips like Shrimp Dip and Pepper Jelly Cream Cheese Dip.
Some other fan favorites are my Pizza Rolls, which only take 30 minutes to make, and Mediterranean Puff Pastry Pinwheels — both are crowd-pleasers!
Serving suggestions
Corn dip is an excellent appetizer and also works great as a side dish to Mexican-inspired dishes, like tacos! Try my Chicken Street Tacos or these Bang Bang Shrimp Tacos — Yum!
Serve your creamy corn dip with corn chips, classic flour tortilla chips, pita chips, or more of your favorite dippers.
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Three-Cheese Hot Mexican Corn Dip
Ingredients
- 2 tablespoons unsalted butter
- 3 cups frozen corn thawed
- ½ large red bell pepper diced
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- 1 8-oz. pkg. cream cheese softened
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the thawed corn, diced red bell pepper, red onion, and garlic. Cook for about 5-7 minutes until the vegetables are softened.
- Reduce the heat to low. Add the softened cream cheese and sour cream to the skillet. Stir contnuously until the cream cheese is melted and the mixture is smooth.
- Remove the skillet from the heat. Stir in the shredded cheddar cheese, mozzarella cheese, chili powder, smoked paprika, salt, and pepper. Mix until all the ingredients are well combined.
- Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 20 minutes, or until the dip is hot and bubbly.
Notes
- If the dip is thicker than you prefer, you can thin it by stirring in a little milk or chicken broth until you reach the desired consistency.
- Make it in the slow cooker. Combine all ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally until everything is melted and combined.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
