No matter what time of year, corn is an ingredient that works well in dips, appetizers, and side dishes. Whether it’s a summer cookout or a holiday meal in need of appetizers, this baked hot corn dip recipe is one of my favorites.
This warm corn dip is also known as hot Mexican corn dip because it includes Mexicorn (or fiesta corn) and jalapeno peppers! The great thing about this corn dip recipe is that you can tweak the amount of jalapeno you use to keep it on the mild side or amp up the spice!
Scroll down for the printable recipe or read on for my tips and tricks for making this hot corn dip!
HOT CORN DIP
Since living in Texas, I’ve heard this dip called Texas Crack Dip, but I’ve been eating it for longer than I’ve lived here! I can remember my mom making serving this baked corn dip with Fritos when I was a kid.
She didn’t use the jalapenos because she isn’t a big fan of spicy. It worked great for us all to enjoy as a family.
Trust me, if you make this hot corn dip and take it to your next family get together, you’re going to be popular. It will be a hit! (You can also try making Crack Corn Salad and really be the talk of your family and friends!)
HOW TO MAKE MEXICAN CORN DIP
To make this baked cheesy corn dip you’ll need some very familiar ingredients. It’s an easy corn and cream cheese dip to make and the combination of the two ingredients is what will have you hooked. There’s a reason why it’s called crack corn dip! Once you dip your first corn chip in, you’ll be hooked!
To make this Mexican crack dip recipe you’ll need:
- Softened cream cheese
- Sour cream
- Fiesta corn
- Jalapeno pepper
- Shredded cheese
- Garlic powder
- Green onion for garnish, if desired
- Corn chips
If you want your corn dip with cream cheese to be milder, leave out the chopped jalapeno, or use a smaller amount. You can also use a mild cheese like Colby jack or Monterey jack.
You can even make this hot corn dip with regular corn instead of fiesta corn. It won’t have the Mexican vibe, but it’s still addictive! We serve both versions with Fritos corn chips but you could serve the dip with your favorite kind of chip!
To get started put the softened cream cheese and sour cream in a mixing bowl and mix together.
Then add the corn, jalapeno, and seasonings to the bowl and mix.
Fold the shredded cheese into the mixture.
Pour the mixture into a 9×13 baking dish that has been sprayed with nonstick cooking spray.
Bake for 25 to 30 minutes or until the dip is heated through and bubbly.
Top with green onions and serve with corn chips.
This corn dip is best served warm. If you’re making it to take with you to a get-together, I recommend using something like a Casserole Crockpot Slow Cooker that can travel and be used to keep your dip warm.
CAN THIS RECIPE BE USED FOR SLOW COOKER CORN DIP?
Since it is best served warm, you can adapt this recipe to make the corn dip in your slow cooker.
To use the Crockpot, put the corn, sour cream, jalapeno, pepper, garlic powder, paprika, and shredded cheese into the slow cooker. Stir to combine. Then place cubes of sour cream on top of the mixture.
Cook on LOW for 1.5 – 2 hours. Uncover and stir the cream cheese into the corn dip. Then place the cover back on the slow cooker and cook on HIGH for 15-20 minutes.
Garnish and serve warm with chips!
WHAT CAN I USE INSTEAD OF MEXICORN?
If you can’t find Mexicorn or fiesta corn, you can substitute regular canned sweet corn. If you want to have the Mexican vibe, you can use the sweet corn and a can of drained Rotel tomatoes.
I would recommend using only about half a can of drained Rotel so your corn dip doesn’t get too watery.
CAN I MAKE HOT CORN DIP AHEAD OF TIME?
Yes! You can make this corn dip ahead of time. Simply mix all of the ingredients together and store, covered, in the refrigerator until you’re ready to bake it.
I recommend making it no more than 24 hours in advance.
Hot Corn Dip
- 8 oz package cream cheese (softened)
- 1 cup sour cream
- 2 11 oz cans fiesta corn (drained)
- 1 jalapeno (deseeded and diced)
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1 8- oz package Mexican blend cheese
- Chopped green onion ( for garnish)
- Corn chips (for dipping)
- Preheat oven to 350°F. Spray 9x13 baking dish with nonstick cooking spray.
- In a large bowl, combine the cream cheese and sour cream.
- Add fiesta corn, jalapeno, pepper, garlic powder, and paprika. Stir to combine.
- Fold in shredded cheese.
- Pour the mixture into the baking dish. Bake in the preheated oven for 25 to 30 minutes, until dip is warm and bubbly.
- Top with chopped green onion, if desired, and serve immediately with corn chips for dipping.