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Creamy Baked Jalapeño Corn Dip (The Ultimate Crowd Pleaser)

A close-up of a generous serving of baked corn dip, featuring creamy texture, whole corn kernels, and a bubbly, golden-brown cheese topping.
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Make this warm, cheesy corn dip for your next gathering. It combines sweet corn with cream cheese and a hint of spice for a simple, satisfying appetizer that disappears fast.

Ingredients

Scale
  • 1 (15 ounce) can sweet corn, drained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), drained
  • 1 (4 ounce) can diced green chilies, drained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled cotija cheese (optional, for topping)
  • 1/2 cup chopped fresh cilantro (optional, for garnish)
  • 1 large jalapeño, seeded and minced (adjust to your spice preference)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium baking dish (about 8×8 inches).
  2. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
  3. Stir in the drained sweet corn, drained Rotel, drained green chilies, minced jalapeño, garlic powder, salt, and pepper. Mix well to combine all ingredients.
  4. Fold in the Monterey Jack cheese and cheddar cheese until evenly distributed throughout the mixture.
  5. Spread the corn dip mixture into the prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
  7. Remove from the oven. Sprinkle the top with cotija cheese, if using.
  8. Return to the oven for 3 to 5 minutes, just until the topping is lightly melted.
  9. Let the dip cool for 5 minutes before serving warm with tortilla chips or crackers. Garnish with fresh cilantro if desired.

Notes

  • For a richer flavor, you can sauté the drained corn in a skillet with a tablespoon of butter until lightly browned before mixing it into the dip base.
  • If you prefer a Crockpot Corn Dip, combine all ingredients (except cotija and cilantro), place in a small slow cooker, and cook on low for 2 to 3 hours until hot.
  • This dip is excellent served with sturdy tortilla chips or sturdy crackers for dipping.

Nutrition

Find it online: https://mayaplate.com/best-creamy-corn-dip-recipe-party-food/