Corn Dip features juicy kernels, fresh pico de gallo, tangy crema, and 3 types of cheese! Make this hot corn dip recipe to share at your next fiesta.
We all have our favorite recipes, so it can be hard to come up with new appetizer and party snack ideas that haven’t been tried before.
Instead of the usual fare of layered cold dips and endless salads, surprise your guests with this deliciously creamy hot corn dip recipe!
Hot dips are always a party favorite, but this street corn dip recipe is just as delicious as a snackable meal.
Gobble it up with a bag of your favorite chips, or make your own tortilla chips in the air fryer!
Since I tend to stock up on fresh ears of corn when they go on sale, I often have more kernels than I know what to do with!
Ingredient Notes and Substitutions
- Corn – This corn dip recipe is extremely flexible, so you can use canned, frozen, or fresh kernels sliced off the cob.
Just be sure to use white sweet corn to balance the spiciness of the dish.
- Pico de Gallo – Instead of making your own, substitute about 2 cups of premade pico.
Be sure to drain off the liquid before stirring it into the cream cheese corn dip.
- Jalapeno – Sometimes I’ll use an Anaheim chili pepper from my garden for extra heat and spice.
Feel free to use your favorite chili pepper and adjust the quantity for your desired level of spice. Or, leave it out altogether for a mild dip.
- Mexican crema – This is a Mexican-style sour cream with a thinner consistency. Look for it in the cheese section, near the Cotija and other Mexican cheeses.
Or, substitute regular sour cream instead.
- Cheese – I like the flavor combination of cheddar and Monterey Jack for this street corn dip recipe, and both melt nicely.
White cheddar, Colby Jack, and Pepper Jack could be used as well.
Hot Corn Dip Recipe Serving Suggestions
Besides tortilla chips, you can scoop up bites of hot corn dip with crackers, pretzels, and even veggies!
Choose ones that are firm and crisp — bell peppers, cucumber slices, and celery are great choices.
Storing and Reheating Leftovers
Allow corn dip to cool to room temperature, then cover tightly or transfer to an airtight container.
Because this hot corn dip recipe contains dairy, I don’t recommend freezing it. The texture would be unpleasant once thawed.
Reheat leftovers in the oven or microwave until creamy and warmed through.
Corn Dip Recipe FAQ
Recipes will vary, but they always feature juicy kernels and a spicy, creamy cheese sauce.
Crema, chili powder, and cilantro are what really make this street corn dip recipe taste like the famous roadside snack!
Any dairy-based dip should be good for 3 to 4 days, as long as it is kept in the refrigerator.
With love, from our simple kitchen to yours.
Other Delicious Dips
Favorite Corn Dip
- 3 medium tomatoes, diced
- 1/2 medium sweet white onion, finely diced
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 jalapeno pepper, finely diced
- 1 tablespoon lime juice, freshly squeezed
- 8 ounces cream cheese, softened
- 1/3 cup Mexican crema, or sour cream
- 1 large egg
- 1 teaspoon chili powder
- 8 ounces cheddar cheese, freshly grated
- 8 ounces Monterey jack cheese, freshly grated
- 4 cups white sweet corn, canned (drained), frozen, or fresh cooked
- Preheat oven to 350°F.
- Prepare the pico de gallo: In a small bowl, combine diced tomatoes, onion, cilantro, garlic, salt and pepper, and diced chile. Stir to combine. Squeeze lime juice over the mixture and toss. Set aside.
- In a medium bowl, mix cream cheese, crema, egg, and chili powder until smooth and creamy.
- Mix together cheddar and jack cheeses. Set aside about 1 cup of grated cheese for the top of the dip. Add the remaining cheese into the cream cheese mixture and stir to combine.
- Stir the corn and all but ¼ cup of pico de gallo into the cheese mixture. *Be sure to drain any excess liquid from the pico de gallo before mixing it into the cheese mixture.
- Spread the corn dip into a 9×13 or equivalent size casserole dish. Sprinkle reserved cheese over the top.
- Bake, uncovered, for 30-40 minutes, or until the dip is hot and bubbly all the way through and the cheese on top has started to bubble.
- Top with reserved pico de gallo; serve hot with side of tortilla chips.
- You can use about 2 cups of premade pico de gallo instead of making your own. Drain the liquid before mixing it into the corn dip.
- I used an Anaheim chili pepper from my garden to add some heat and spice to the dip. Use your favorite chile and adjust the quantity for desired level of spice.
- Crema Mexicana is a Mexican style sour cream and is more runny than traditional sour cream. It is readily available in the supermarket – typically in the cheese section with Cojita cheese and other Mexican cheeses.
- Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2022, updated and republished May 2023
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