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Hot & Melty Corn Dip

Niky @ The House on Silverado
A delicious hot, cheesy dip that is a hit at any party!
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Course Appetizer
Servings 12


  • 1 package frozen corn I prefer the fire roasted kind
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 1 red peper seeded and diced
  • 1 green pepper seeded and diced
  • 1 fresh Jalapeno pepper seeded and finely diced
  • 2 tbsp butter
  • 8 oz cream cheese softened
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 1 lb Monterey Jack cheese, grated I like to use half Monterey & half Cheddar cheese
  • 2 whole green onions sliced
  • 1 can green chiles 4 oz
  • chili powder for sprinkling


  • Preheat the oven to 350 degrees.
  • In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeno. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
  • In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the cheese. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
  • Spread the mixture in a baking dish and top with the rest of the cheese. Sprinkle top lightly with chili powder.
    Bake for 20 to 25 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips. To save a few calories, cut up veggies are excellent for dipping instead of chips.
Keyword Hot Dip
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