Corn Dip

• Add some chopped up jalapeños to the tomatoes and cilantro on top.
• Stir in a little hot sauce into the cream cheese mixture for a little kick (OMG, so good, but my kids don’t like it as much).
• Saute the corn with jalapeños before adding to the dip so you get a little sweet heat.

How do you make hot corn dip?

Hot corn dip is usually baked in the oven. This recipe is not exception. One thing I love about it is while it is meant to be hot, and that helps it be creamy and “dip-able” it is seriously good when you let it cool too. It is much harder to dip, so you will want a sturdier cracker or chip, but just as tasty.

A lot of people like to pre-make food for parties, and this corn dip is an excellent dish to serve, and fortunately for all the hosts and hostesses out there, it can be made ahead.

I would not recommend freezing it, as the sour cream will separate, and that is no good. But you could whip it up about 2-3 days ahead, and cover it. Then you can simply bake it an hour or so before you plan to serve it.

How long does corn dip last?

Corn dip will last 4-5 days in the fridge, but let’s be honest, with a recipe this tasty, it isn’t going to last that long. If you do have leftovers after serving it, transfer it to an air tight container.

I have a little trick for you too. I made this recipe several times when testing it. So while it is legitimately delicious, and I want to eat it every day, after like 4-5 days of eating, I was like, ok, have. to. stop. now. But I still had half a casserole dish of it. And I hate when things go to waste, especially corn dip. Soooo… I made it into a dinner casserole. I added shredded chicken, and egg noodles, and tossed it all together. Put it back in the pan, topped with more cheese, and baked it. It was so good. Not the healthiest dinner on the planet, but pure comfort food deliciousness. I fed my family, and gave the rest to a neighbor, who loved it.

Moral of the story, you COULD repurpose it if you find you have some left.

When serving it at a party, keep in mind that this is a hot dip, and you do not want the food to sit in the danger zone for more than 2 hours. Which means, bake it, and serve it. If your guests don’t gobble it down within two hours or so, then pop it in the fridge to chill it, or in the oven to reheat it.

If you want more dip recipes try these:

• Buffalo Chicken Dip
• Instant Pot French Dip
• Best Ever Layered Bean Dip

Anyway, there are so many ways to use corn, and this one happens to be my current favorite. I am so grateful to those hard working corn famers in Iowa. If you want to learn more about what they do, and how corn is used, check out https://www.iowacorn.org

More Great Recipes

• Brownie Cookie Sandwiches with Peppermint Icing
• Roasted Pork Crostini with Apple and Pomegranate
• Sautéed Mushrooms
• Kid Friendly Shepherds Pie Cups
• Roasted Chickpeas

Corn Dip

Corn dip, this simple and cheesy corn dip is packed with cream cheese, tomatoes, taco seasoning, corn, and a ton of cheese, making it the creamiest, most delicious dip. You will want to eat it for every tailgating football game, every party, and on weekends for fun!

5 from 5 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: corn dip

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Calories: 912kcal

Author: Rachael

Ingredients

• 2 cans RO*TEL® Original Diced Tomatoes and Green Chilies
• 32 ounces cream cheese
• 1 package Taco seasoning or 2 Tbs
• 1 Tbs chopped chives
• 4 cups Mexican blend cheese shreds- divided
• 14 ounces Sour Cream
• 2 cans corn drained
• Tortilla chips for dipping

Topping

• 1 cup diced tomatoes
• ¼ cup cilantro or parsley your preference
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees F
• Let cream cheese sit out for 20 minutes to soften. Add to a large bowl.
• Drain the liquid out of the RO*TEL® Original Diced Tomatoes and Green Chilies, then add to the same bowl the cream cheese is in.
• Add 3 cups cheese, taco seasoning, sour cream, and chopped chives.
• Stir it all together.
• Drain the liquid from the corn, and stir it in.
• Spray a casserole dish with non-stick cooking spray, and put the whole mixture in spreading it out evenly.
• Top with the remaining cup of cheese. Cover with foil
• Bake for 1 hour at 350 degrees F until bubbly, remove foil, bake 10 more minutes until cheese on top is golden brown.
• Mix tomatoes and cilantro together in a small bowl, add salt and pepper. Taste and adjust.
• Top baked cheese with the tomatoes and cilantro mixture.
• Eat with tortilla chips

Nutrition

Calories: 912kcal | Carbohydrates: 9g | Protein: 35g | Fat: 82g | Saturated Fat: 47g | Cholesterol: 262mg | Sodium: 1240mg | Potassium: 383mg | Sugar: 7g | Vitamin A: 2710IU | Vitamin C: 3.6mg | Calcium: 955mg | Iron: 1.5mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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