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4.61 from 66 votes

Cheesy Hot Corn Dip

This cheesy hot corn dip is a creamy, crowd-pleasing appetizer made with cream cheese, Pepper Jack, and sharp cheddar. Ready in 30 minutes and perfect for game day, potlucks, and summer parties!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

  • 15 ounces Canned corn kernels drained well (or frozen corn, thawed and patted dry, or fresh corn kernels)
  • 8 ounces Cream cheese softened to room temperature
  • 1/2  cup Sour cream
  • 1/2 teaspoon Garlic powder
  • 1/4  teaspoon Kosher salt
  • 4 ounces Pepper jack cheese, freshly shredded (about 1 cup)
  • 4 ounces Sharp cheddar cheese, freshly shredded (about 1 cup)

Instructions

  • Preheat your oven to 350°F.
  • Drain the corn thoroughly. For canned corn, press it in a fine mesh strainer to remove excess liquid. For frozen corn, thaw completely and pat dry with paper towels.
  • In a large bowl, combine the softened cream cheese, sour cream, garlic powder, and salt. Stir until smooth.
  • Fold in the drained corn and shredded cheeses until everything is evenly combined.
  • Transfer the mixture to an 8-inch square baking dish (or similar sized casserole) and spread evenly.
  • Bake uncovered for 25-30 minutes, or until the edges are bubbling and the top is golden brown in spots.
  • Top with sliced green onions if desired, and serve hot with tortilla chips, crackers, or crostini.

Notes

  • Drain the corn well. This is the most important step for a creamy (not watery) dip.
  • Soften cream cheese first. Room temperature cream cheese mixes much more smoothly. Microwave for 10-15 seconds if needed.
  • Freshly shred your cheese. Pre-shredded cheese has anti-caking agents that affect melting. Fresh-grated cheese melts smoother.
  • For less heat: Swap the Pepper Jack for plain Monterey Jack cheese.
  • For more heat: Add a 4-ounce can of diced green chiles or diced jalapeños.
  • Optional garnish: Top with sliced green onions for a fresh finish.
  • Roasted corn variation: Spread drained corn on a sheet pan and roast at 400°F for 10-15 minutes until slightly charred before mixing for deeper flavor.
  • Slow cooker method: Combine all ingredients in a slow cooker and heat on LOW for 2 hours until melted and creamy. Keep on WARM for serving.
  • Make ahead: Prep the dip up to 2 days in advance, cover, and refrigerate. Bake as directed when ready to serve.
  • Freezing: Wrap tightly and freeze for up to 6 months. Thaw in fridge overnight, stir, and bake at 350°F for 10-15 minutes until heated through.
  • Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in microwave in 30-second intervals or in a 350°F oven for 10-15 minutes.
  • Food safety: Hot dips shouldn't sit out at room temperature for more than 2 hours.

Nutrition

Calories: 278kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 431mg | Potassium: 142mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 0.3mg

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