Easy Cheesy Corn Dip Recipe (Hot or Cold)

One of my all-time favorite party dips that’s sure to be a hit at your next get-together is our Easy Cheesy Corn Dip recipe. It can be served hot from the oven, warm from the slow cooker, or cold from the fridge, making it super versatile for any occasion!

This cheesy corn dip is a real crowd-pleaser! It’s creamy, loaded with corn and melty cheese, and has just the right amount of flavor from the peppers and onions. Best of all, you can make it ahead of time and pop it in the oven right before your guests arrive!

Not Your Typical Mexican Dip!

This dip might look like Mexican street corn dip, but it’s actually quite different! Real Mexican street corn dip (also called elote dip) usually has corn, mayo, lime juice, cotija cheese, and chili powder. Our corn dip with cream cheese uses different ingredients that give it a totally different taste. It’s more like a creamy party dip with its own special flavors that aren’t found in traditional Mexican cooking.

Key Corn Dip Ingredient Notes

Fresh veggies like red bell pepper and onions add color and crunch

Cream cheese and sour cream create the creamy base – make sure your cream cheese is nice and soft!

Canned corn works perfectly, but fresh corn cut off the cob is amazing in summer. We often use fire-roasted canned corn. It has a sweet flavor and just looks great in our cheesy corn dip.

Green chiles add a mild kick without being too spicy. Add jalapeno for more of a kick.

Two kinds of cheese (Monterey Jack and cheddar) make it extra gooey and flavorful.

How To Make Hot Cheesy Corn Dip

• Beat together the room temperature cream cheese, sour cream, with the paprika in your mixing bowl until fluffy and completely smooth. We find a hand mixer or an electric stand mixer works well for this task.
• Then add in the corn, chiles, chopped bell pepper, onion, garlic, and the green onions to the bowl and stir together.
• Add the Monterey Jack cheese and 1 cup of the cheddar cheese and stir again.

• Transfer to your cast iron skillet, or a baking dish, add the rest of the cheese evenly on top and bake. Lastly, broil for 2-3 until you have all of the golden/brown spots you desire.

Helpful Tips

• Make sure your cream cheese is really soft before mixing. Leave it out on the counter for about 30 minutes before you start.
• If you like spicy food, add a diced jalapeño or a dash of hot sauce!
• This dip tastes even better the next day, so feel free to make it ahead of time.
• Try using fresh corn cut off the cob in the summer for extra sweet flavor. Or use the fire-roasted variety of canned corn.
• Leftovers (if you have any!) can be stored in the fridge for up to 3 days.

What to Serve With Your Cheesy Corn Dip

• Fresh veggies like carrot sticks, celery, or bell pepper strips
• Tortilla chips (the scoops kind work great!)
• Pita chips
• Crackers

Common Questions

Can I make this dip ahead of time? Absolutely! You can mix everything together, put it in your baking dish, cover it, and keep it in the fridge for up to 24 hours. Just add the final cup of cheese on top right before baking.

What if I don’t have Monterey Jack cheese? No worries! You can use pepper jack for a spicy kick, or mozzarella for a milder flavor.

Slow Cooker Instructions

Want to make this dip even easier? Your slow cooker is perfect for this recipe, especially when you’re hosting a party and need to keep it warm!

For Hot Dip:

1. Mix the softened cream cheese, sour cream, and paprika in a bowl until smooth (this step helps prevent lumps in the slow cooker).
2. Add this mixture to your slow cooker along with all the other ingredients EXCEPT the final cup of cheddar cheese that goes on top.
3. Stir everything together in the slow cooker.
4. Cook on LOW for 2-3 hours, stirring every 30-45 minutes to prevent sticking.
5. About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese on top. Cover and let it melt.
6. Give it one final stir and sprinkle with fresh green onions before serving.

Keep-Warm Setting: Once your dip is hot and bubbly, you can switch your slow cooker to the “warm” or “keep warm” setting to maintain the perfect temperature throughout your party. Just give it a stir every hour or so.

Slow Cooker Tips:

• Use a 3-4 quart slow cooker for this recipe
• If your dip seems too thick, add a splash of milk or extra sour cream
• If it’s too thin, remove the lid for the last 30 minutes of cooking to let some moisture evaporate
• Line your slow cooker with a slow cooker liner for super easy cleanup!

This method is perfect for potlucks, game day parties, or any time you want a hands-off approach to making this delicious dip!

Storage and Reheating Tips

Storing Leftovers: Store any leftover dip in an airtight container in the refrigerator for up to 4 days. The flavors actually get even better after sitting overnight, so don’t worry if you have some left over!

Reheating Your Dip:

Oven Method (Best for Large Amounts):

• Preheat your oven to 350°F
• Transfer the cold dip to a baking dish and cover with foil
• Heat for 15-20 minutes, stirring halfway through
• Remove foil for the last 5 minutes if you want the top to get bubbly again

Microwave Method (Quick and Easy):

• Place dip in a microwave-safe bowl
• Heat in 30-second intervals, stirring between each interval
• Usually takes 1-2 minutes total depending on the amount

Slow Cooker Method (Great for Parties):

• Add the cold dip to your slow cooker
• Heat on LOW for 1-2 hours, stirring every 30 minutes
• Switch to “warm” setting once heated through

Stovetop Method:

• Heat in a saucepan over low heat, stirring frequently
• Add a splash of milk or sour cream if it seems too thick
• Heat until warmed through and creamy

Pro Storage Tips:

• Let the dip cool completely before refrigerating.
• If the dip separates slightly when cold, just give it a good stir when reheating.
• You can add a little extra cheese when reheating to freshen up the flavor.
• Don’t freeze this dip – the dairy ingredients don’t freeze well and will become grainy when thawed.

Make-Ahead Friendly: This dip is perfect for making ahead! You can prepare it completely, cover tightly, and refrigerate for up to 24 hours before your event. Just reheat using any of the methods above when you’re ready to serve.

You Might Also Love These Recipes

Once you’ve mastered this creamy corn dip, try these other party favorites that are just as easy and delicious! Our rich crab dip combines tender crab meat with cream cheese for an elegant appetizer that feels fancy but takes just minutes to make. For something with a savory kick, whip up our onion bacon dip where crispy bacon bits and caramelized onions create the perfect game day treat. If you’re feeling adventurous, our creamy gorgonzola dip offers a bold, tangy flavor that pairs beautifully with crackers or fresh vegetables. And don’t miss this classic queso dip – a smooth, melty cheese sauce that’s perfect for tortilla chips and always disappears fast at any gathering. Each recipe uses simple ingredients you probably already have at home!

Did You Make This Recipe?

Please leave a comment below and let me know what you thought! If you loved it as much as we do, I’d be so grateful if you could leave a 5-star rating. Your ratings and comments help other readers find my recipes and help my blog grow!

Did you add any special twists to the recipe? I’d love to hear how you made it your own! And don’t forget to snap a picture and tag me on social media so I can see your delicious creation!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!