Hot Corn Dip

Let’s all be honest. I feel just a tad healthier when I’m eating a dip built mainly on veggies- even if that veggie is corn and then dotted with crunchy bacon bits and held together with rich cream cheese and sour cream. This creamy hot corn dip encompasses it all.

blue corn chip dipping into mexican corn dip recipe


Texas Caviar used to be the dish that nearly every hostess asked me to bring, but lately the tides have turned and hot corn dip with cream cheese took first place. If we are being honest, this big hit requires much less chopping so I am totally satisfied with the shift. Almost like zesty creamed corn for a dip!

Hot Corn Dip Recipe

This hot corn dip, sometimes called Fiesta Dip or Mexican Corn Dip, is a surefire appetizer because it is easy to make, it is rich, creamy, sweet, salty, and has just a touch of heat. It is also ready to go in 30 minutes or less.

If you choose to go that route, be sure to remember that the bacon is not only adding meaty flavor but also crunch and more importantly salt. The salt amount will need to be adjusted to taste.

spoon holding hot mexican corn dip recipe

Why You’ll Love This Mexican Corn Dip

A creamy dip that’s easy to make and full of flavor- what’s not to love!

  • It’s served HOT – Not only does this dip have a little spice, but contrary to other dips, it’s served temperature hot too.
  • Bacon – Bacon makes everything better, right? You can easily omit if you want to keep it vegetarian.
  • Perfect texture – With creamy cheese, crisp vegetables and crunchy bacon, there are different textures in all bites.
spoon digging out creamy hot corn dip with cream cheese


Really any of the ingredients can easily be omitted, doubled or swapped. Except for the corn and the cream cheese of course, because that would defeat the purpose of this creamy appetizer recipe.

  • Bacon- Use whatever bacon or thickness you prefer. I usually just grab a center cut piece for maximum bacon and the least fat.
  • Sweet Corn– Corn can be frozen corn (thawed and drained), canned corn (drained well) or even fresh corn cut off the cob.
  • Red Onion– Red gives a nice onion flavor and gorgeous color, but feel free to use a different type.
  • Fresh Green Chile– Look for a chile pepper that is milder on the Scoville scale. We liked poblano, or if it happens to be Hatch chile season, one of those. If sweat beads are your objective, chop of a fresh jalapeno pepper in addition to or instead of green chiles.
  • Bell Peppers- Red and orange give this dish a fiesta of colors with sweet flavor, but green and yellow are fantastic too.
  • Cream Cheese– Any fat content will work. Cut into cubes to help it melt faster and smoother.
  • Sour Cream– Loosens the sauce a bit to make it more dip-able. Greek yogurt or Mexicana Cream are other options.
  • Cheeses- Freshly shredded cheese will always melt better than pre-shredded. Use a blend or just one type. Cheddar cheese, monterey jack cheese, pepper jack cheese or other Mexican cheeses like cotija cheese, or queso fresco make for a delicious dip.
  • Sugar– Balances the acids and tartness.
  • Coarse Salt- Salt enhances natural flavors and balances the heat. Use a coarse salt for best results. If using fine salt, reduce the amount to 1/4-1/2 teaspoon. Remember the bacon will also add saltiness.
  • Hot Sauce– This dish isn’t naturally spicy unless you use a hotter chile pepper, so if you want heat, add add sauce or crushed red pepper flakes.
  • Lime- I used lime slices for garnish, but a spritz of fresh lime juice is divine for quickly brightening the whole dish.
  • Tortilla Chips, Carrots, Potato Chips, Fritos or Celery Sticks– Use whatever you like for serving!
spoon of hot corn dip

How to Make Mexican Corn Dip

This hot corn dip can be assembled ahead of time and then heated in the oven when you are ready to serve. Just pop it into the oven at 350°F for 10 minutes, or until it is back to being soft and creamy.

  1. Cook bacon. Heat a large skillet over medium heat. Add the bacon, cooking until browned, turning once. Remove to a paper towel lined plate to drain excess and chop when cooled.
  2. Sauté veggies. Drain the bacon fat, reserving some in the skillet which will be used as the oil to sauté veggies. Reheat (if you turned off the heat) the skillet to medium and add the chopped vegetables. Cook just long enough to cook slightly, but keep the snap.
  3. Add corn. Add the corn kernels.
  4. Stir in cream cheese and seasoning. Stir in the cream cheese and seasonings until smooth. Cubing the cream cheese or having it be room temperature will speed up the process and prevent the other veggies from overcooking.
  5. Add bacon and cheese. Stir in the cooked bacon and cheese.
  6. Add toppings. Transfer to a serving dish or baking dish, top with the fresh lime, optional, and serve with tortilla chips or other desired dipping options. Green onions (scallions), fresh cilantro, a dusting of taco seasoning or chile powder are also good toppers.

How to Serve Hot Corn Dip

We like to serve this dip just as is with some crispy tortilla chips. But there are plenty of other watts for you to enjoy this dip.

Try serving it alongside or even inside other mexican foods such as baked chicken burritos, fish tacos, enchilada casserole, birria tacos or chicken sheet pan quesadillas. Or simple eat it with a spoon right out of the bowl!


There are plenty of ways for you to make this hot corn dip your own. Here are a few suggestions.

  • Serve it cold – While I like this served as a hot corn dip with cream cheese, you can also serve it cold at a picnic or cookout.
  • Nachos – Add it on top or some yellow or blue corn chips with all the normal fixings for the ultimate game day nachos.
  • Burritos – Maybe you are making burritos for dinner and this can be used as part of the stuffing.
  • Flavor – To make this more of a hot Mexican corn dip, try adding spices like chili powder, garlic powder, cumin and cayenne pepper.
  • Spicy – If you’d like to take the spice level up a notch, try adding some freshly chopped jalapeño.

Storage and Freezing

This dish can be assembled up to a day ahead of time and then heated when ready to serve.

How to Store Hot Corn Dip

Leftovers can be stored in an airtight container in the refrigerator for up to a week, but I doubt it will last that long. Enjoy it cold, at room temperature or reheated.

Can I Freeze Mexican Corn Dip?

I do not recommend freezing this dip. Due to the creamy nature, it doesn’t tend to thaw very well.

close up of hot corn dip in a cooking vessel with lime slices

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close up of hot corn dip with lime slices

Creamy Hot Corn Dip

4.37 from 11 votes
Creamy Corn Dip is a hot corn dip recipe with green chile, bell pepper, cream cheese, onion and BACON! The perfect party dip! 
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6



  • Heat a large skillet over medium heat. Add the bacon, cooking for 6-7 minutes or until browned, turning once. Remove to a paper towel lined plate and chop when cooled.
  • Drain the bacon fat, reserving 1 tablespoon in the skillet. Reheat (if you turned it off) to medium heat and add the corn, red onion, green chile and both bell peppers. Cook for 4 minutes until slightly soft, but still crisp.
  • Stir in the cream cheese, sour cream, sugar, salt and hot sauce, if desired. Stir until it has melted and smooth. Stir in the bacon and shredded cheeses.
  • Transfer to a serving dish, top with fresh lime, if desired, and serve with desired chips. Serve warm.
  • If you have tried this recipe, come back and let us know how it was in the comments or star ratings.


Calories: 331 kcal, Carbohydrates: 26 g, Protein: 8 g, Fat: 23 g, Saturated Fat: 10 g, Cholesterol: 57 mg, Sodium: 744 mg, Potassium: 441 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 1765 IU, Vitamin C: 59.8 mg, Calcium: 48 mg, Iron: 1 mg
Author: Jessica Formicola
Calories: 331
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: creamy corn dip, hot corn dip
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
hot corn dip recipe for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

  1. 5 stars
    My gosh, it is boiling hot outside and what i would not give to have your corn dip on some lovely pita bread and iced tea.