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4.23 from 9 votes

Tex Mex Hot Corn Dip

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!
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Appetizer, Side Dish
Cuisine: American, Tex Mex, Western
Keyword: hot corn dip, Summer side dish, Tex Mex appetizer
Servings: 8
Calories: 238kcal
Author: Kevin

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 kosher 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 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).

Notes

  1. I either cut 4 fresh or grilled ears of corn, OR you can use 32 oz canned or frozen (thawed).

Nutrition

Calories: 238kcal | Carbohydrates: 18g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 494mg | Potassium: 234mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16.6% | Vitamin C: 17.4% | Calcium: 16.9% | Iron: 3.9%