Hot Corn Dip Recipe

Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or an 8x8-inch baking dish with nonstick spray or a little olive oil.

If using frozen corn

Place 3 cups frozen corn in a colander and run under warm water to thaw quickly, then drain well. Pat with paper towels to remove excess moisture. If using canned corn, simply drain thoroughly.

Mix base

In a large bowl, combine 8 oz softened cream cheese, 1 cup sour cream, and 1 tablespoon mayonnaise. Whisk or beat with a hand mixer until smooth and creamy.

Add cheeses and flavorings

Stir in 1.5 cups shredded cheddar and 0.5 cup shredded Monterey Jack until evenly distributed. Add 4 oz diced green chiles, 1 tsp minced jalapeño (or to taste), 3 tbsp chopped green onions, 1 tsp minced garlic, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp fresh lime juice if using. Mix until all ingredients are combined.

Fold in corn

Fold the drained corn into the cheese mixture, making sure the kernels are evenly coated and distributed.

Transfer and top

Spoon the mixture into the prepared baking dish and smooth the top. Sprinkle a little extra shredded cheddar (about 1/4 cup) on top for a golden finish. Brush the top lightly with 1 tsp olive oil or melted butter if you want a more browned crust.

Bake

Bake in the preheated oven for 20–25 minutes, until the dip is hot and bubbling and the top is lightly golden. If you want extra browning, broil on high for 1–2 minutes while watching closely.

Finish

Remove from oven and let rest 5 minutes. Sprinkle with chopped cilantro and the remaining chopped green onions (if any) for garnish.

Serve the hot corn dip warm with tortilla chips alongside lime wedges for squeezing. Keeps warm in a small slow cooker set to low if serving at a party.