Hot Corn Dip Recipe
Creamy, cheesy hot corn dip loaded with sweet corn, jalapeños, and melted cheese. The perfect easy appetizer for parties, game day, or gatherings.
Servings: 15
Calories: 171kcal
Ingredients
- 4 ½ cups corn about 3 cans or 4-5 fresh corn kernels, drained
- 2 cups shredded Mexican cheese blend
- 8 oz cream cheese 1 block, softened
- 4 tbs salted butter
- ¼ cup cilantro finely chopped
- ¼ cup pickled or candied jalapeños diced
- ½ tsp paprika
- ½ tsp garlic powder
- 1 medium red bell pepper diced
- 2 finely chopped jalapeños add more for extra heat
- ¼ sweet onion chopped
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet over medium heat, whisk together the butter and cream cheese until fully melted, smooth, and creamy.
- Stir in the corn, diced red bell pepper, and chopped jalapeños. Season with paprika, salt, and black pepper to taste. Cook for 3–5 minutes, stirring occasionally, until everything is heated through and well combined.
- Add 1 1/2 cups of the shredded Mexican cheese blend, and stir until the cheese is completely melted and the dip is rich and creamy.
- Remove from heat or transfer the hot corn dip to a serving dish. Sprinkle the remaining 1/2 cup of cheese on top. Cover with a lid, and let it sit for a few minutes until the cheese melts. Alternatively, keep warm in a slow cooker or warming dish for parties.
- Top with extra jalapeños, fresh cilantro, or diced avocado for added flavor. Serve this hot corn dip immediately with your favorite corns chips.
Nutrition
Calories: 171kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 227mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 851IU | Vitamin C: 14mg | Calcium: 191mg | Iron: 0.4mg