Hot Corn Dip
Creamy, cheesy, and loaded with corn flavor, this Hot Corn Dip is an easy appetizer for any occasion! Made quickly on the stovetop, this dip recipe is easy to assemble, prep ahead and share. It’s perfect for tailgates, game day spreads or whenever you need a crowd-pleasing appetizer that feels like an upgrade from a classic.
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My cousin makes a legendary corn dip that comes together in no time that is one of my favorite snacks to have at any gathering where she makes it.
This is not her recipe… but a nod to it.
It took me a little while to find my way with this dip, mostly because I wanted to strike a balance between all the ingredients. (I actually used my Hot Crawfish Dip as my starting point and went from there.)
The end result? Absolutely dreamy and something that will be on repeat in our household all fall long… even with the family members who say they don’t like mayonnaise!
Why I love this recipe:
It’s hard not to love a dip that comes together in about 20 minutes on the stovetop… but I especially love this one because it’s hard to stop eating.
The corn is flavor-forward but the other ingredients of this dip make them sing. It’s creamy — but not too creamy (which was an issue in the first iteration of this recipe I made) — and cheesy, but not too cheesy.
Paired with Fritos, it’s hard to beat, and it’s great for sharing… as most dips are.
Since it’s the fall, I’m all about making a decadent dip recipe like this one and pairing it with my favorite football team (because game day appetizers are the BEST), but honestly, this is a winning appetizer for any gathering you might host.
More easy appetizer recipes to try: Buffalo Chicken Dip | BLT Bruschetta | Caramelized Onion Guacamole | Hot Boudin Dip | Parmesan Pretzel Bites
What you need to make this recipe:
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- Sharp knife and cutting board
- Garlic press
- Box grater
- Large skillet (cast iron skillet or even a 3.5 qt. braiser)
- Small baking dish or bowl, for serving
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to grab from the grocery store:
- Unsalted butter — or an equal amount of a oil, like avocado oil or olive oil. I personally like what butter brings to the table, but you do you.
- Onion — yellow or white onion are what we need for this dip. Red onion would work in a pinch, but I prefer the other two.
- Green bell pepper — you’ll need about half of a large one. Chop the other half to use as a dipper.
- Seasonings — we use a combination of kosher salt and Creole seasoning to add uumph to this dip. Tony’s and Louisiana are our favorite storebought seasonings for this, but you can easily make homemade Creole seasoning, too. You could also use Cajun seasoning if that’s what you have on hand.
- Garlic cloves — I prefer to chop my own, but you can use the jarred kind of that’s what you’ve got on hand. As I tell my kids, we measure garlic with our hearts, not with a measuring spoon.
- Corn kernels — you may use frozen or fresh corn kernels. Use the best sweet corn you can get your hands on for this dip! If using fresh corn, remove from the cob before starting. If using frozen, defrost and cook through in the microwave or on the stovetop beforehand so that you don’t have to cook them for as long. I have not tried this with canned corn.
- Creamy base — you want equal parts mayonnaise and sour cream! (We do not use cream cheese in this here dip. Apologies.) I have not tried this recipe using lower fat or nonfat version of these and do not recommend it. Duke’s is my favorite mayonnaise and the full-fat Daisy sour cream is my go-to.
- Cheddar cheese — shred it up to use in this dip. I used medium cheddar because that’s what I had on hand, but you can use your favorite variety of cheddar. While pre-shredded cheese is nice, it’s coated with anti-caking agents that makes it more challenging to melt.
- Green onion — we use this for garnish. It adds nice color and a bit of fresh onion flavor without being too overwhelming.
Variations on this recipe:
Add some heat. Chopped jalapeños or even roasted green chiles would add some nice kick to this corn dip. Or add a few shakes of your favorite hot sauce.
Swap out the cheese. Monterey jack or pepper jack cheese would be excellent in place of cheddar, if you like those vibes.
How to make Hot Corn Dip
Pro tip!
If you’re using frozen corn, steam it in the microwave or on the stovetop before starting to cook and assemble the dip. The cooking process will be faster if it is not frozen.
Melt the butter in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet. Season with salt.
Cook for 5-7 minutes, or until translucent and soft. You do not want this to brown too much… we just want to cook out the raw flavor.
Add the garlic. Stir it into the other veggies, and cook until fragrant, about 1 minute.
Lower heat to low. Add the corn kernels. Stir until combined.
If they’re still a bit cool, you need for them to continue cooking until warmed through.
Measure in the mayonnaise and sour cream to the corn mixture, and give it a good stir. This will get a little melty, and that’s exactly what we want it to be.
Next, sprinkle in the shredded cheddar cheese, and stir until combined.
Transfer the dip to a serving dish.
Garnish with chopped green onion, and serve immediately with your favorite dippers.
How to Store
Store in an airtight container (or in the serving dish wrapped in plastic wrap) in the refrigerator for 4-5 days. Gently reheat it in the microwave in 30-second bursts until warmed through, stirring after every round.
Erin’s Easy Entertaining Tips
This corn dip recipe is the ultimate tailgate and homegate recipe. It would also be lovely for backyard barbecues. It’s satisfying and incredibly simple to put together.
If I were making this to share — for a tailgate or any other gathering — here are some things I would do.
- Make it early, and reheat in the microwave. This keeps very well in an airtight container in the fridge, and you can gently reheat it in 30-second bursts in the microwave until warmed through.
- Double or triple the recipe for a large crowd! Serve with various types of dippers.
- Keep it warm in the slow cooker if you’re making a bigger batch.
Frequently Asked Questions
My entire family was obsessed with Fritos Scoops for this recipe, but you can use your favorite corn chips, tortilla chips, crackers or even potato chips. Chopped veggies, like corn, celery and bell pepper also make fabulous dippers.
Quick tips and tricks for the best Corn Dip
- Don’t skip the veggies. I know they’re extra work and chopping, but they add such lovely layers of flavor to the dip and make it feel special.
- Make it in advance, and keep cool in the fridge. Warm through in the microwave in 30-second bursts until gooey.
- Use the best corn you can get your hands on! If it’s summer and you can use sweet, fresh corn, have at it! If it’s any other time of year, use frozen corn since it’s packaged at peak freshness.
Here’s how you can make it at home…
Hot Corn Dip
Ingredients
- ¼ cup unsalted butter
- ½ yellow onion (1 cup, diced)
- ½ small green bell pepper (6 tablespoons, diced)
- 1 teaspoon kosher salt
- 4 garlic cloves minced
- 1 lb. corn kernels frozen or fresh
- ½ teaspoon Creole seasoning
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 green onion diced
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Instructions
- A note before you begin: if you’re using frozen corn, please steam it in the microwave or on the stovetop. This will make it to where you have to cook it less in the pan with the other veggies.
- Melt the butter in a large saucepan over medium heat.
- Add the diced onion and bell pepper to the skillet once the butter has completely melted. Season with salt. Cook for 5-7 minutes, or until translucent and soft.
- Add the garlic. Stir it into the other veggies, and cook until fragrant, about 1 minute.
- Lower heat to low, then add the corn kernels. Stir until combined and warmed through. (This might take a few minutes, depending on how cool your corn is.)
- Measure in the mayonnaise and sour cream, and stir until combined.
- Next, measure in the shredded cheddar cheese. Stir until just combined.
- Remove from the heat, and transfer the dip to a serving dish.
- Garnish with chopped green onion, and serve immediately with your favorite dippers.
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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