Creamy Cheesy Spicy Hot Corn Dip
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I made this Creamy Cheesy Spicy Hot Corn Dip on a rainy Sunday for movie night, and it disappeared faster than I could refill the chip bowl. It’s a one-bowl, oven-baked dip that balances sweet canned corn with melty cheese and a jalapeño kick — perfect when you want snack-level comfort without a long ingredient list. If you like fuss-free party food, this is a reliable go-to; for a close variation I often compare notes with my tested creamy corn dip to decide how spicy to go.
Why you’ll love this dish
This dip is the kind of recipe that wins on convenience and flavor. It’s ready in about 30 minutes, uses pantry staples, and serves a crowd. The cream cheese base gives a luxuriously smooth mouthfeel while sharp cheddar adds bite and mozzarella gives that irresistible stretchy melt. A touch of mayonnaise keeps the texture silky, and jalapeños provide fresh heat you can dial up or down.
“Creamy, a little spicy, and absolutely addictive — this was the first thing gone at our game night.” — a quick tasting note from friends
When to make it: tailgates, potlucks, game nights, casual get-togethers, or even a simple Friday night snack. It’s budget-friendly and kid-approving if you leave out or minimize the jalapeños.
How this recipe comes together
This is a straightforward bake: soften the cream cheese, fold in mayo and seasonings, stir in drained sweet corn and both cheeses, then bake until bubbling and golden. No pre-cooking of corn needed, and the whole process is done in one mixing bowl and a single baking dish. Expect about 10 minutes of prep and 20–25 minutes in the oven.
Gather these items
Ingredients (serves ~6–8 as an appetizer):
- 1 can (15 oz) sweet corn, drained
- 1 cup cream cheese, softened (room temperature for easiest mixing)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup mayonnaise
- 1–2 jalapeños, finely chopped (seed and remove ribs to reduce heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Notes and substitutions:
- Use low-fat cream cheese and light mayo if you want a lighter version; results will be slightly less rich.
- Swap smoked gouda or pepper jack for cheddar for a smoky or spicier twist.
- You can use frozen corn (thawed and drained) if you prefer fresh texture. For other creamy riffs, see a different take on another creamy corn dip.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 1–1.5 quart baking dish.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise. Add garlic powder, onion powder, chopped jalapeños, and a pinch of salt and pepper. Stir until smooth and evenly seasoned.
- Fold in the drained sweet corn, shredded cheddar, and shredded mozzarella. Mix until the corn and cheeses are distributed evenly.
- Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
- Bake for 20–25 minutes, until the center is hot and the top is bubbly and lightly golden. If you like a browner top, place under the broiler for 1–2 minutes—watch closely.
- Remove from the oven and let sit 5 minutes. Garnish with chopped green onions, then serve warm with tortilla chips, sliced baguette, or crisp veggies.
Best ways to enjoy it
Serve this dip warm so the cheeses stay melty and the flavors shine. Good pairings:
- Tortilla chips or kettle-style potato chips for crunch.
- Warm pita wedges or toasted baguette slices for a more filling nibble.
- Fresh veggie sticks (carrots, celery, bell peppers) to balance richness.
- A cold lager, crisp white wine, or sparkling water with lime to cut the creaminess.
For a casual potluck, set the baking dish on a trivet so guests can dip straight from it. You can also spoon the dip into endive leaves for easy, low-carb bites — and if you want to stretch the meal into a side, try serving alongside a warm cheesy corn casserole.
Storage and reheating tips
Refrigeration: Cool the leftover dip to room temperature, then store in an airtight container for up to 3–4 days.
Reheating: Reheat gently in a 350°F (175°C) oven for 10–12 minutes or in a microwave-safe dish in 30-second bursts, stirring between intervals until hot. For best texture, finish under the broiler for a minute to re-crisp the top.
Freezing: You can freeze baked dip in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as above. Note: texture can change slightly after freezing because of dairy separation; stirring while reheating helps recombine the cheeses. Always reheat to at least 165°F (74°C) for food safety.
Pro chef tips
- Let the cream cheese come to room temperature for effortless mixing; cold blocks leave lumps.
- Drain the canned corn well — excess liquid dilutes the dip and makes it runny. Press with a paper towel if needed.
- Use freshly shredded cheese rather than pre-shredded to avoid anti-caking agents that can prevent smooth melting.
- If you want more texture, reserve a tablespoon of cheddar to sprinkle on top before baking for a crisp finish.
- Control heat: remove seeds and white ribs from jalapeños to mellow the spice, or swap in poblano for a milder, smoky note.
Creative twists
- Taco-style: stir in 1/2 teaspoon ground cumin and top with crumbled cooked chorizo.
- Southwest vegetarian: add a small can of drained black beans and a squeeze of lime.
- Smoky bacon: fold in 4 slices crisp-cooked and chopped bacon before baking.
- Dairy-free: replace cream cheese with a silken tofu blended with lemon and nutritional yeast, use dairy-free shredded cheese (results vary).
- Stove-top version: if you prefer no-bake, try gently melting ingredients together over low heat until uniform (see a stovetop variation for inspiration).
FAQ
How long does this take to make?
About 30–35 minutes total: roughly 10 minutes prep and 20–25 minutes baking.
Can I make this ahead of time?
Yes. Assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to bake time from chilled. Avoid refrigerating assembled dip for much longer, as the texture can change.
Is canned corn okay or should I use fresh?
Canned sweet corn is perfectly fine and keeps this recipe fast and consistent. Fresh or thawed frozen corn work great too and add fresher texture; just make sure to remove excess moisture.
How can I reduce the spice for kids?
Use a single jalapeño with seeds removed, or omit jalapeños entirely and add a pinch of smoked paprika for flavor without heat.
Can I double the recipe for a crowd?
Yes—double ingredients and use a larger baking dish. Bake time will increase slightly; bake until the center is bubbling and the top is golden.
Conclusion
If you want a quick, crowd-pleasing appetizer that’s barely fussy and big on flavor, this Creamy Cheesy Spicy Hot Corn Dip is a reliable choice—one bowl, simple prep, and instantly shareable. For alternative takes on the same idea, check out this stove-top creamy and spicy hot corn dip for a no-oven version, or compare a jalapeño-forward spin at Spicy Southern Kitchen’s hot corn dip with jalapeños. If you’re collecting favorite crowd-pleasers, this Creamy Cheesy Hot Corn Dip roundup is a helpful companion.
Creamy Cheesy Spicy Hot Corn Dip
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 1-1.5 quart baking dish.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise. Add garlic powder, onion powder, chopped jalapeños, and a pinch of salt and pepper. Stir until smooth and evenly seasoned.
- Fold in the drained sweet corn, shredded cheddar, and shredded mozzarella. Mix until well combined.
- Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
- Bake for 20–25 minutes, until hot and the top is bubbly and lightly golden. Broil for 1-2 minutes if you prefer a browner top, watching closely.
- Remove from the oven and let sit for 5 minutes. Garnish with chopped green onions before serving.
