This hot corn dip is for you if you love queso and chips. It’s queso’s older, hotter cousin. You get all the creamy, cheesy goodness of queso, a little sweetness from the corn and plenty of color from peppers. It also has a kick of spicy heat. A little bit of cool salsa is a great accompaniment to the dish. This will be a mainstay at any party I attend in the future.

What’s in HOT CORN DIP?

This dip was made from my Spinach Artichoke Dip recipe. I substituted the spinach and artichoke with corn and peppers to keep it creamy-cheesy. I added some southwest flavors like cumin, pepper jack cheese, hot sauce, and green onion to enhance the flavor. What did you get? The result? A creamy, spicy, and cheesy dip that’s hard to resist.


If you have the budget, I like to provide a basic recipe that you can use to add additional ingredients. You can add smoky flavors to your hot corn dip by using fire-roasted corn (Trader Joe sells fire-roasted frozen corn). Also, you can add some chopped bacon and some pico d, Gallo.


This tasty dip is perfect for summer when fresh corn is plentiful, cheap, and sweet. You will need to cook, roast, or boil the corn before adding it to this recipe. About 3 cups of cooked corn kernels are needed.


This creamy and delicious hot corn dip will be the hit of your next gathering, party, or barbecue. For larger groups, you can easily double the recipe!

Prep time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes


  • 1 red bell pepper ($1.50
  • 1 jalapeno ($0.10)
  • 2 cloves of garlic ($0.16)
  • 3 green onions (0.19)
  • 2 Tbsp Butter ($0.28)
  • 12 oz. frozen corn ($0.75)
  • 4 oz. cream cheese ($0.35)
  • 1/4 cup sour cream ($0.11)
  • 2 Tbsp mayonnaise ($0.20)
  • 1/2 tsp ground cumin ($0.05
  • 1/2 tsp hot sauce ($0.08)
  • 4 oz. 4 oz.
  • 2 Tbsp grated Parmesan ($0.22)


  • Preheat the oven to 350oF. Please take out the stems and seeds from the jalapeno and red bell pepper, then dice them. Slice the green onion and chop the garlic.
  • Melt the butter in a large skillet on medium heat. Once the butter has melted, add in the red bell peppers, jalapeno and garlic. Let the mixture simmer on medium heat for about a minute or until the red bell pepper softens.
  • Continue to saute the frozen corn until it is melted.
  • The cream cheese should be cut into small pieces. Next, add the mayonnaise and sour cream to the skillet. Mix the ingredients in a saucepan. Heat until smooth.
  • Add the chopped green onions, cumin and hot sauce. Half of the shredded pepper Jack (1/2 cup) is also added. Finally, mix in the Parmesan. Stir until cheese is melted into the sauce.
  • Spread the corn dip in a 2-quart casserole dish. Top it with the rest of the pepper jack. Bake the corn dip in the oven for 20 minutes or until the cheese is melted. Serve immediately


Serving: 0.5 Cup Calories: 292 Kcal Carbohydrates are 15.87 G Protein: 8.8 G Fat: 22.73g Sodium is 286.93mg Fiber: 2.37g


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