Cheesy, gooey and full of summer corn — this Hot Mexican Corn Dip is the ultimate party dip
After testing several versions, I settled on the best balance of creamy base and crunchy vegetables. If you’re a dip lover like me, this is the one you reach for at a party. It’s indulgent, cheesy, and bright with sweet corn and fresh flavors.
Why you’ll love this Mexican Corn Dip
This simple Mexican Corn Dip combines sweet corn, tomatoes, and chiles with a creamy, cheesy base. It’s easy to make, great for sharing, and can be prepared ahead of time.
- Full of flavor: Sweet corn, fire-roasted tomatoes and chiles, and melty cheese deliver layers of texture and taste.
- Balanced: Corn plays the starring role so the dip doesn’t feel overly heavy.
- Make-ahead friendly: Assemble in advance and bake just before serving.
Ingredients
- Cream cheese & sour cream: The creamy foundation for the dip.
- Chipotle chili powder: Adds a mild smoky heat.
- Garlic powder: Gives mellow garlic flavor without sharpness.
- Kosher salt & freshly ground black pepper: To season and enhance the flavors.
- Sweet corn: Fresh summer corn is best; canned or frozen will work in a pinch.
- Fire-roasted diced tomatoes: Drain before adding for best texture.
- Fire-roasted hatch chiles: Or use regular diced green chiles for milder heat.
- Mexican-blend cheese: A mix like Cheddar and Monterey Jack melts beautifully; use your preferred blend.
- Cilantro: Adds freshness and color at the end.
(Scroll to the recipe card below for exact measurements and full directions.)
How to make Mexican Corn Dip
This dip comes together in minutes and finishes in the oven:
- Combine cream cheese, sour cream, chipotle powder, garlic powder, salt, and pepper in a bowl.
- Fold in the corn, drained fire-roasted tomatoes, and diced chiles until evenly mixed.
- Spoon into a greased baking dish, bake until heated through, top with shredded cheese, and return to the oven until the cheese is melted and bubbly.
- Remove, sprinkle with chopped cilantro, and serve hot.
Ingredient substitutions and additions
Customize the dip to match your heat preference or add extra texture and flavor:
- Adobo: Stir in a few tablespoons of adobo sauce if you want more spice and smokiness.
- Jalapeños: Roasted diced jalapeños add bright heat if you prefer it spicier.
- Flame-roasted chiles: Offer smoky flavor without too much heat.
- Meat: Crispy bacon, cooked chorizo, shredded chicken, or browned beef can make the dip heartier.
- Cheese: Swap in Monterey Jack, Pepper Jack, Cheddar, Colby, or Mozzarella—any melty cheese works well.
Make ahead
This dip is ideal for preparing ahead: assemble, cover, and refrigerate for up to two days. When ready to serve, bake until heated and bubbly, then add the cheese and finish baking.
What to serve with Mexican Corn Dip
Serve with chips or use it as a spoonable topping for a casual snack or light meal:
- Corn tortilla chips or flour tortilla chips
- Corn chips or sturdy crackers
- Pita chips or crostini
- Sliced baguette rounds or crusty bread
- Raw vegetables suitable for scooping, such as bell pepper strips, endive leaves, or sturdy lettuce leaves
Hot Mexican Corn Dip
6
10 minutes
15 minutes
25 minutes
Mexican Corn Dip is easy to make and a crowd-pleasing appetizer for gatherings.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ¼ cup sour cream
- ½ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- a few turns of freshly ground black pepper
- 3 cups sweet corn (fresh, canned, or frozen) or kernels from 4 ears fresh corn
- 1 (15 ounce) can fire-roasted diced tomatoes, drained
- ¼ cup diced fire-roasted hatch chiles, or a can of diced green chiles
- ½ cup shredded Mexican-blend cheese or your favorite shredded cheese
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix softened cream cheese, sour cream, chipotle chili powder, garlic powder, salt, and pepper until smooth. Stir in corn, drained tomatoes, and diced chiles until evenly combined.
- Transfer the mixture to a greased 8×8-inch baking dish and bake for 15 minutes. Remove from oven, sprinkle with shredded cheese, and bake about 15 more minutes or until the cheese is melted and the dip is bubbling.
- Top with chopped cilantro and serve immediately with chips, crostini, or your preferred dippers. Enjoy!
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 282
Total Fat: 20g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 57mg
Sodium: 381mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 8g
Protein: 9g
This nutrition data was provided and calculated by Nutritionix.
If you like this dip you’ll love these other dip recipes:
- Dried Beef Dip
- Espinaca Dip
- Hot Crab and Artichoke Dip
- Queso Dip with Hatch Chiles
- Spinach Artichoke Dip