Hot and Cheesy Corn Dip

Name: Hot and Cheesy Corn Dip with Jalapeños
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 (15 oz) cans whole kernel corn, drained; 1 (4 oz) can diced green chiles; 1 jalapeño, finely chopped; salt, to taste; black pepper, to taste; 1 tsp onion powder; 1 tsp garlic powder; 8 oz cream cheese; 2 tbsp fresh cilantro, chopped; tortilla chips, for serving

This Hot and Cheesy Corn Dip combines drained canned corn, cream cheese, and fresh jalapeños with canned green chiles for a spicy, creamy appetizer that's grilled until golden and bubbly. It's a crowd-pleasing party dip that comes together in minutes.

🌍American 🏷️Corn dip 🏷️Cheesy corn dip 🏷️Spicy 🏷️Appetizer Dip

🏷️

🏷️Cream cheese

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TikTok

Total

1h 5m

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 (15 oz) cans whole kernel corn, drained
1 (4 oz) can diced green chiles
1 jalapeño, finely chopped
salt, to taste
black pepper, to taste
1 tsp onion powder
1 tsp garlic powder
8 oz cream cheese
2 tbsp fresh cilantro, choppedoptional
tortilla chips, for servingoptional

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Instructions

1
In a large bowl, combine the drained corn, diced green chiles, and finely chopped jalapeño.
2
Season the corn mixture with salt, pepper, onion powder, and garlic powder. Stir to combine.
3
Place the block of cream cheese in the bottom of a baking dish.
4
Pour the seasoned corn mixture over the cream cheese and mix everything together directly in the baking dish until well combined.
5
Place the baking dish on a grill preheated to 350°F.
6
Cook for about 1 hour. Halfway through cooking (around the 30-minute mark), give the dip a good stir.
7
Once the dip is bubbly and golden brown on top, remove it from the grill.
8
Garnish with fresh chopped cilantro.
9
Let the dip cool for a few minutes before serving with tortilla chips.

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Tips & Notes

Pro tips

Drain the canned corn thoroughly to prevent excess moisture in the dip, which can make it watery on the grill.
Finely chop the jalapeño and remove seeds if you prefer less heat; leave seeds in for more spice.
Use a grill-safe baking dish or cast-iron skillet to keep the dip contained and make it easier to move on and off the grill.
Watch the dip closely in the final minutes—cream cheese can brown quickly once it starts bubbling.

Substitutions

Cream cheese → mascarpone or softened goat cheese (lighter, tangier result)
Fresh cilantro → fresh parsley or chives (milder herb flavor)
Canned green chiles → roasted poblano peppers or diced bell peppers (earthier, less spicy)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven or on the stovetop with a splash of cream.

Equipment

grill-safe baking dish or cast-iron skillet

Common Questions

Can I make this corn dip ahead of time?

Yes. Mix all ingredients except the tortilla chips up to 24 hours ahead, refrigerate in a covered dish, and grill just before serving for best results.

What can I use instead of green chiles?

Roasted red peppers, diced bell peppers, or additional fresh jalapeños work well as substitutes.

How do I know when the dip is done grilling?

The dip is ready when the cheese is fully melted, the edges are bubbling, and the top is light golden, usually 8–12 minutes depending on grill temperature.

Can I make this in the oven instead of on the grill?

Yes. Bake in a 350°F oven for 15–20 minutes until bubbly and golden.

How spicy is this dip?

The heat level is mild to medium; one finely chopped jalapeño plus canned green chiles provide moderate spice. Adjust by removing jalapeño seeds or adding more for extra heat.