Tex Mex Hot Corn Dip
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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.
For other Tex Mex dishes, check out my Tex Mex Stuffed Peppers, Tex Mex Chicken Corn Soup or this Hearty Mexican Lasagna. Enjoy!
Tex Mex Hot Corn Dip
Ingredients
- 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)
Instructions
- 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 corn and 3/4 cup of pepper jack cheese until fully melted. Pour into a seasoned 9x13" casserole dish (or smaller for deeper dippin') 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).
Notes
- I either cut 4 fresh or grilled ears of corn, OR you can use 32 oz canned or frozen (thawed).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin,
This looks delicious but I don’t see where to add the corn.
That gets added after the cream cheese gets melted and stirred through Pat!
Naive question: what size casserole dish should I use? 9 x 13 or smaller? Thanks!
So sorry for the late reply as I have been away on a much needed vacation outside the USA. Needless to say, about your comment…Good question Peggy. I used a seasoned 9×13″ casserole dish, but you could use a smaller one for deeper dippin’ too!
Thanks so much. I love your recipes! Hope your vacation was great!
You are a big hit in my house mom is a keeper
Excellent! So glad you enjoyed this one!
I love your website! I just want to make everything!
My kind of people, thanks Becky! 🙂
Delicious with the perfect amount of spice. I am making for the second time today. This time to bring in most to work. I can’t have this around the house. I eat too much of it!
LOL, I hear ya, it’s a good one, but in moderation! Thanks Margaret!
This makes my holiday a perfect holiday.
Excellent Michael. Thanks for taking the time to come back and let me know. 🙂
This dip looks amazing! Can’t wait to bring this to the next BBQ!
It’s great even before pouring into a casserole dish and adding more cheese on top. I just love all that extra cheese! I often bring it to parties that way in slow cooker. 🙂 Thanks Karly!
This is my kind of dip for summer Kevin! Can’t wait for the awesome Jersey corn!
Thanks so much Mary Ann. I need to come out East to try the corn! 🙂
Just in time for the weekend! That cheese in the first photo – SWOOOOOON! I would have a hard time sharing this one 😉
Thanks Dawn. This is a filling, and dare I say, rich dip. So good!
Will make tomorrow. Is there a substitute for the jalepnos?
Yes Talesha, you could use canned green chiles, which are milder. Be sure to check the label, they are usually right next to canned diced jalapeños! 🙂