What kind of chips are best for serving with hot corn dip?

Tortilla chips, Fritos Scoops, or even toasted baguette slices work great with hot corn dip. The sturdier the chip, the better for scooping!

Can I make hot corn dip ahead of time?

Yes! You can prepare the hot corn dip up to 24 hours in advance. Store it covered in the refrigerator and then bake or warm it through on the stovetop before serving.

What are some variations I can add to my hot corn dip?

Get creative! Try adding diced jalapeños for extra spice, crumbled bacon for a smoky flavor, or shredded cheddar cheese for a cheesier dip. You can also add green onions, red peppers or rotel diced tomatoes.

How long does hot corn dip last in the refrigerator?

Properly stored in an airtight container, hot corn dip will typically last for 3-4 days in the refrigerator.

Can I use frozen corn instead of canned corn?

Absolutely! Just make sure to thaw the frozen corn and drain any excess liquid before adding it to the dip.

What temperature should I bake hot corn dip at?

Bake hot corn dip at 350°F (175°C) for about 20-25 minutes, or until it's bubbly and heated through. You can also broil it for a minute or two to brown the top, but watch it closely to prevent burning.

Addictive Hot Corn Dip Perfect for Football Sundays with Corn and Cream Cheese 2026

Addictive Hot Corn Dip perfect for Football Sundays, made with corn and cream cheese

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This warm, creamy dip is the ultimate game day crowd-pleaser. Sweet corn and rich cream cheese combine with melty cheeses and a hint of spice for an irresistible appetizer. It’s simple to make and disappears fast.

Author: Harmony
Prep Time: 15min
Cook Time: 30min
Total Time: 45min
Yield: 1 large skillet or 9x13 dish 1x
Category: snack
Method: baking
Cuisine: American

Ingredients

Scale

2 (8-ounce) blocks cream cheese, softened
1 cup sour cream
1 cup mayonnaise
2 cups shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can cream-style corn
1 (4-ounce) can diced green chiles, mild
1 small red bell pepper, finely diced
4 green onions, thinly sliced (white and green parts separated)
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste

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Instructions

Preheat oven to 375°F (190°C).
In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth.
Add 1 1/2 cups Monterey Jack, 3/4 cup cheddar, garlic, smoked paprika, garlic powder, onion powder, and cayenne. Season with salt and pepper. Mix well.
Gently fold in both corns, green chiles, diced red pepper, and the white parts of the green onions.
Transfer mixture to a greased 9-inch skillet or 9×13 baking dish. Spread evenly.
Sprinkle remaining cheeses over the top.
Bake for 25-30 minutes until hot, bubbly, and golden on top.
Let rest 5 minutes. Garnish with green onion greens and serve warm.

Notes

For a smoother dip, ensure cream cheese is fully softened. Dip can be assembled a day ahead and refrigerated before baking. Serve with tortilla chips, crackers, or vegetable sticks.

Nutrition

Serving Size: 12
Calories: 180
Sugar: 3
Sodium: 300
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 5
Cholesterol: 30

Find it online: https://harmonymeal.com/addictive-hot-corn-dip-football-sundays-corn-cream-cheese/