This Tex Mex Hot Corn Dip is loaded with corn, peppers, chiles, two cheeses and warm spices like cumin and paprika. Perfect for any BBQ, game day, potluck or party, this feeds a hungry crowd. You can serve this up in under 30 minutes, too!
If you love corn as much as I do then this will be your new favorite dip, and like the other evening, we added some shredded rotisserie chicken to make it a meal.
This is made up quickly by sautéing jalapeños, bell pepper and spices like cumin, paprika and garlic powder until tender. Fresh, frozen or even grilled corn is added to the mix and cream cheese and pepper jack cheeses are stirred in to melt.
Pour the hot corn dip mixture into a casserole dish, top with more cheese and pop it in the oven until hot and bubbly.
Now it’s time to dip through the ooey gooey, stretchy cheese to the hot corn dip!
Seasoned beautifully, not over powered by the jalapeño, but with the perfect kiss of heat. The sweet pops of corn and red bell peppers mix wonderfully with the warm spices and creamy cheeses.
For other fantastic party appetizers try my Mango Pico de Gallo, Mini Taco Hand Pies, Bacon Wrapped Tots with Homemade Ranch Dressing, Feta Spinach Stuffed French Bread or these Crispy Chorizo Deviled Eggs.
Tex Mex Hot Corn Dip
- 4 cups corn (See Note 1)
- 1/2 large red and green bell pepper each diced
- 2 fresh jalapeño peppers diced (stem/seeds removed)
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 4 oz cream cheese
- 1 1/2 cups grated pepper jack cheese (or cheddar)
- Pre-heat oven to 350°F. Shuck and clean corn if using fresh (grill optional) OR thaw corn if using frozen.
- Dice the peppers and set aside.
- Add butter to hot skillet over medium high heat and melt. Add bell peppers and jalapeño, salt, pepper, cumin, paprika and garlic powder. Stir and sauté for several minutes until soft.
- Turn heat to medium and add the cream cheese, stirring to melt and mix with peppers until smooth and creamy.
- Stir in 3/4 cup of pepper jack cheese until fully melted. Pour into a seasoned casserole dish and top with remaining 3/4 cup of pepper jack cheese.
- Bake for 20 minutes or until hot and bubbling. Top with chopped cilantro and cotija cheese (optional).
- I either cut 4 fresh or grilled ears of corn, OR you can use 32 oz canned or frozen (thawed).