Mexican Corn Dip is a decadent and festively colorful easy appetizer recipe! The perfect mix of corn, spices, bell peppers, jalapeños, and onion, will bring a fiesta to your table!
I rationalize that this dip is more nutritious than the average dip because it contains so many veggies. I made this for an impromptu football gathering at my home based on a cheese and corn dip I had eaten a few months back. It was the first time I had ever seen corn in a dip. Bread, yes. Mashed potatoes, yes. Salads, yes, Dip, no.
I added veggies, expanded the cheese combination and intensified the creaminess factor. The entire batch was demolished within 30 minutes by 5 men. Needless to say it received wonderful reviews. Since this was last minute I served it with bagged tortilla chips rather than making my own.
Making your own homemade tortilla chips will probably make this recipe taste even better! This Mexican corn dip is so appetizing with the creamy cheese, crunchy vegetables, and a little kick from the jalapeños. Trust me, it’ll be a winning appetizer every time. Perfect for a party or the big game!
If you love dip recipes as much as I do then you’ll know how great and easy they are to make for a get together. What could be better than minimal prepping and throwing everything in a baking dish and popping it in the oven to bake? Not very many things!
If you liked this Hot Corn Dip Recipe, be sure to check out these other easy dip recipes:
Tools for making Mexican Corn Dip:
- 2 tablespoons butter divided
- 2 cups frozen sweet corn kernels or 2 fresh ears of corn
- 1/2 cup yellow onion chopped
- 1/4 cup red bell pepper chopped
- 1/4 cup green bell pepper chopped
- 1 jalapeno minced
- 4 garlic cloves crushed
- 1/2 cup mayonnaise
- 1/4 teaspoon cayenne
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 2 tablespoons Half &Half
- 8 ounces monterey jack cheese grated
- 4 ounces sharp cheddar cheese grated
- Tortilla chips
- Cooking Spray
Preheat oven to 350 degrees. Spray a 8x8 baking dish, similar sized rectangular dish or deep 9 inch pie plate with cooking spray. Set aside.
Melt 1 tablespoon butter in a medium skillet. Add corn. Fry until corn starts to pop (pop corn!) and is lightly browned. The natural sugars will melt resulting in a sticky texture.
Pour corn mixture into a medium mixing bowl. Add remaining tablespoon of butter to the same frying pan and melt.
Add onion through jalapeno. Saute until onions turn opaque and bell peppers are soft. Combine to mixing bowl with corn.
Add all remaining ingredients, including garlic, mayonnaise, monterey jack cheese, cayenne, white pepper, salt and half & half to the mixing bowl, mixing well. Spread into baking dish. Top with sharp cheddar cheese.
Bake for 10 minutes or until cheese topping is melted and bubbly. Any longer and the cheese and mayonnaise will start to separate.
Allow to sit for 5 minutes before serving with tortilla chips. Careful... dip will be piping hot! Enjoy!