This easy Hot Corn Dip is creamy, cheesy, and loaded with corn, green chiles, and fresh toppings. Best of all, it comes together in one skillet on the stovetop in just 20 minutes—perfect for parties, game day, or anytime you need a warm appetizer fast.
Hot Corn Dip is one of those appetizers that disappears almost as quickly as you can make it. Corn, cream cheese, cheddar, and diced tomatoes with green chiles make the warm, creamy base, while avocado, scallions, jalapeño, cilantro, and fresh lime add plenty of fresh flavor on top. There’s no baking required—everything comes together right on the stovetop and is ready to scoop up with tortilla chips in about 20 minutes.
Why You’ll Love This Hot Corn Dip
This is an easy appetizer with very little prep, but the combination of warm, creamy corn and fresh toppings makes it feel like much more.
- Ready in 20 minutes. Everything cooks quickly in one skillet on the stovetop.
- No oven needed. It’s especially convenient for summer entertaining and busy holiday or game-day menus when oven space is limited.
- Creamy without being heavy. Cream cheese and cheddar make the corn creamy and cheesy, while lime, jalapeño, avocado, and scallions brighten everything up.
- Easy to adjust. Keep it mild for a crowd or add extra jalapeño and red pepper flakes for more heat.
- Great for entertaining. Serve it straight from the skillet with plenty of tortilla chips.
Ingredients You’ll Need
The ingredient list is simple, with a creamy, cheesy base and plenty of fresh toppings for color and flavor.
- Corn: Use fresh or frozen corn rather than canned. Frozen corn should be thawed and well drained.
- Diced tomatoes with green chiles: Drain them well and save some for topping the finished dip.
- Cream cheese: Let it soften before adding so it melts easily into the corn.
- Cheddar cheese: Adds another layer of cheesy flavor and helps bring the dip together.
- Chili powder and garlic powder: Simple seasonings that add flavor without making the dip overly spicy.
- Avocado, scallions, jalapeño and cilantro: Add these after cooking for freshness, texture, and color.
- Fresh lime juice: A squeeze over the finished dip balances the richness of the cheese.
How to Make Hot Corn Dip
This dip comes together entirely on the stovetop, so there’s no need to wait for the oven to preheat.
- Heat the corn. Cook the corn in a skillet over medium heat until heated through.
- Add the tomatoes and cream cheese. Stir in half of the drained tomatoes with green chiles, then gradually add the softened cream cheese until melted and creamy.
- Season the dip. Stir in the chili powder, garlic powder, salt, black pepper, and red pepper flakes.
- Add the cheddar. Stir in the shredded cheddar until melted, then remove the skillet from the heat.
- Add the fresh toppings. Top with the reserved tomatoes, avocado, scallions, jalapeño, and cilantro.
- Finish and serve. Squeeze fresh lime juice over the top and serve immediately with tortilla chips.
Tips for the Best Hot Corn Dip
A few simple details make a difference with such an easy recipe.
- Drain everything well. Excess moisture from frozen corn or the tomatoes can thin the creamy base.
- Soften the cream cheese. It will melt much more smoothly and evenly.
- Adjust the creaminess to your preference. Add the cream cheese gradually and stop when the dip has the consistency you like.
- Add the toppings at the end. The avocado, scallions, jalapeño, cilantro, and lime are best fresh rather than cooked into the dip.
- Serve it hot. A cast-iron skillet holds heat especially well and lets you take the dip straight from the stovetop to the table.
How Much Hot Corn Dip Does This Recipe Make?
This recipe makes about 3 cups of dip, which is enough for approximately 8 appetizer servings when served with tortilla chips. Keep in mind that serving size can vary quite a bit with a party dip—especially when it’s part of an appetizer spread. If Hot Corn Dip is one of the main appetizers or you’re serving a larger group, I recommend doubling the recipe.
Can I Make Hot Corn Dip Ahead of Time?
Yes. You can prepare the warm corn and cheese mixture up to 2 days before serving. Let it cool, cover, and refrigerate, then reheat gently on the stovetop, stirring occasionally. Add the avocado, scallions, jalapeño, cilantro, and fresh lime juice just before serving.
For food safety and best quality, use the dip within 3 to 4 days total from the day it was originally made. In other words, if you make it 2 days ahead, plan to enjoy any leftovers within another day or two—the storage time doesn’t start over on the day you serve it.
How Do I Keep Corn Dip Warm for a Party?
After preparing the dip on the stovetop, you can transfer the warm corn and cheese mixture to a small slow cooker and keep it on the Warm setting for serving. Stir occasionally if needed, and wait to add the avocado, scallions, jalapeño, cilantro, and lime until you’re ready to serve.
For a larger gathering, this is also an easy recipe to double.
What to Serve With Hot Corn Dip
Tortilla chips are the obvious choice—and my favorite—but this creamy corn dip works with plenty of other dippers too.
- Corn or flour tortilla chips
- Fritos or corn chips
- Bell pepper strips
- Mini sweet peppers
- Crackers
This easy Hot Corn Dip has been a favorite at our house for years, and it’s the kind of appetizer I come back to because it’s both simple and reliably delicious. Serve it warm from the skillet with plenty of tortilla chips, and don’t be surprised if you find yourself doubling the recipe next time.
Hot Corn Dip
Ingredients
- 2 cups fresh or frozen white and yellow corn
- 1 (10 ounce) can diced tomatoes with green chiles mild, drained and divided
- 7-8 oz. cream cheese, softened and cut into small pieces
- ½ tsp chili powder
- ½ tsp garlic powder
- 1 tsp salt
- Freshly ground black pepper to taste
- Dash of red pepper flakes
- ½ cup shredded cheddar cheese
- 1 ripe avocado diced
- 3-4 scallions diced
- 1 jalapeño pepper diced
- Fresh cilantro or parsley to taste
- Juice of 1 lime
Instructions
- Heat the corn. Heat an 8-inch cast-iron or similar-size skillet over medium heat. Add the corn and cook, stirring occasionally, until heated through.2 cups fresh or frozen white and yellow corn
- Add the tomatoes. Stir in about half of the drained tomatoes with green chiles. Reserve the remaining tomatoes for topping the dip.1 (10 ounce) can diced tomatoes with green chiles
- Make it creamy. Add the softened cream cheese a few pieces at a time, stirring until melted and combined before adding more. Start with 7 ounces and add more, if desired, for a creamier dip.7-8 oz. cream cheese, softened and cut into small pieces
- Season. Stir in the chili powder, garlic powder, salt, black pepper, and red pepper flakes. Taste and adjust the seasonings as desired.½ tsp chili powder, ½ tsp garlic powder, 1 tsp salt, Freshly ground black pepper, Dash of red pepper flakes
- Add the cheddar. Stir in the shredded cheddar until melted and creamy. Remove the skillet from the heat.½ cup shredded cheddar cheese
- Add the toppings. Top with the reserved tomatoes and green chiles, avocado, scallions, jalapeño, and cilantro or parsley.1 ripe avocado, 3-4 scallions, 1 jalapeño pepper, Fresh cilantro or parsley
- Finish and serve. Squeeze the fresh lime juice over the top and add an extra sprinkle of red pepper flakes, if desired. Serve hot with tortilla chips.Juice of 1 lime
Notes
- Fresh or frozen corn works best. Canned corn is softer and can make the dip watery. If using frozen corn, thaw and drain it well before cooking.
- Soften the cream cheese. Room-temperature cream cheese melts more easily and smoothly into the corn.
- Adjust the creaminess. Start with 7 ounces of cream cheese and add the remaining ounce if you'd like a creamier dip.
- Adjust the heat. The dip is fairly mild as written. For more heat, leave some of the jalapeño seeds intact or add additional red pepper flakes.
- Add fresh toppings just before serving. Avocado, scallions, jalapeño, herbs, and lime are best added at the end for the freshest flavor and texture.
- Choose the right skillet size. I use an 8-inch cast-iron skillet, which keeps the dip nice and deep for serving. A larger skillet will work, but the dip will spread out and look shallower.
- Make ahead: Prepare the corn and cheese mixture up to 2 days before serving. Cool, cover, and refrigerate, then reheat gently on the stovetop. Add the fresh toppings after reheating. Use the dip within 3–4 days total from the day it was originally made.
- Keep it warm for a party. After preparing the dip on the stovetop, transfer the warm corn and cheese mixture to a small slow cooker set to Warm. Add the fresh toppings just before serving.
- Reheat gently. Reheat over low heat on the stovetop, stirring frequently. If the dip has thickened, stir in a small splash of milk until it reaches the desired consistency.
- Try other toppings. Crisp bacon, diced red onion, or hotter peppers are all good additions.
Recipe adapted from All Recipes.
If it can be made 2 days and stored in fridge for 2 days, do you mean that it will hold for 4 days/
Also, how many servings does this make?
Hi Peggy, The recipe makes about 3 cups total, so number of servings is hard to say. I thought I put that in the printable recipe, but I’ll check to make sure that’s clear. And I’ve never had it last long enough to equivocally say it will last 4 days. I do think it can last 4 days without the fresh toppings, though. But I wouldn’t make it 4 days in advance. Hope this helps. Thanks for your request for clarification. I’ve gone in and added information on servings and total time it can stay in the fridge. It’s super easy and really delicious, I hope you try it!
Could I prepare this and put it on low in a crockpot to serve and keep it warm at the party?
Hi Lisa, I’ve never done this but I think it’s a great idea! The corn dip is obviously better while it stays warm so I would do it without question. This recipe only makes enough to probably fit into one of those mini crockpots. If you’re using a regular size, I’d double it. Let me know what you think of it! It’s always been a huge hit with everyone. 🙂
We sometimes do what we call “dip dinner night” where we have big servings of this, guacamole and salsa with chips and no main dish. I love that I usually have all the ingredients for it on hand, too. Thank you Sally, this is wonderful!
SO. dang. good!!! But is that a surprise?! Sally’s recipes never disappoint, especially this one. One of my favorite summer sides with burgers or steak.
This is one of my favorite dips! I usually double it every time I make it cause it goes fast!
I had friends coming over and needed to feed them quickly and easily. This dip was wonderful and they ate it faster that it took to make it!
Wonderful dip and easy to prepare. This dip was a big hit at a recent church social we did. I will be making it again. Thanks Sally for the wonderful recipe!
This is a staple item that I bring to every potluck or event that I go to. People tend to eat every last bit of it and constantly ask for the recipe. This is the best dip ever!!!
Thanks, Petra!
The same thing happens to me with this recipe!
Absolutely delicious!!!! It was incredibly easy to make and very good served with Frito scoops.
Thanks, Nick! Frito Scoops with this dip is my favorite, too. 🙂
This looks great, and I’d love to make it for a party. Think it can be done in a slow cooker instead of a pan?
Hi Lauren, I have never done that but it might work if you’re only using the slow cooker to keep the dip warm for your party. One reason this is so popular is how fresh the flavor is. I would add the toppings just before your guests arrive. I doubled this recipe in a large skillet last weekend for a party and took the pan from the stove to hot plate… and 15 people devoured it in about 15 minutes! Thanks for stopping by.
I made this today for a football party and I should have doubled the recipe! Amazing!!!
Amanda, I love this. That’s what I think everytime I make it. Glad you tried it, and what a game!!!
This was delicious. A couple of my tweaks: I cooked the corn until some of it was a little caramelized. I used all of the cream cheese and no Cheddar (would have used a little pepper Jack cheese if I had some available). I also squeezed a little fresh lime juice over the whole thing. Wonderful. Thank you for the recipe!
Lori (All That Splatters)
Lori, thanks for making it. I will definitely try your tweaks next time! Trader Joe’s and Whole Foods has frozen roasted corn that I might try but caramelizing sounds amazing. Love the lime squeeze, too.
My mouth is watering! I can’t wait to make this!!!!
Thanks Melanie, Let me know what you think after you try it. This will be a weekly addition to my summer menu.