Spicy Corn Dip

delicious dip recipes

We’ve featured this Spicy Corn Dip recipe on the site a while back (you can find the recipe here, Spicy Corn Dip), but we wanted to refamiliarize  you with it because we’re still obsessed. If you haven’t attempted to make it yet, now is your chance. I do warn you though, this will be the best dip you’ve ever tried. It’s simple to make and extremely delicious, and maybe a little bit addicting. Everyone here at The Chic Site is currently in a spicy corn dip induced coma. 

spicy dip recipes for parties

The first thing we need to do is cook some of the veggies for our dip. It develops the flavor. 

spicy corn dip

Then you just mix everything together in a large bowl. It’s that simple. 

how to make a spicy dip with corn

 

Pour the dip into an oven-safe baking dish. Bake for about 20 to 25 minutes, or until the top is golden brown and the edges are bubbling. 

easy to make dip recipes for the summer

Serve the dip, hot out of the oven, with tortilla chips or cut up veggies. This Spicy Corn Dip is perfect for any and all parties or gatherings. Make it for your next celebration (or any other day, just because you want something delicious) and let us know what you think! 

easy to make party dip recipes
Spicy Corn Dip
Serves 8
This Spicy Corn Dip is easy to make and super addicting. With just a few simple ingredients, you can have a tasty dip perfect for a party or gathering!
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 2 tablespoons butter
  2. 1 yellow onion, chopped
  3. 5 garlic cloves, minced
  4. 1 red bell pepper, chopped
  5. 3 cups corn (frozen or fresh)
  6. 2 cups cheddar cheese, shredded
  7. 2 cups pepper jack cheese, shredded
  8. 1 1/2 cups cream cheese, softened
  9. 1 1/2 cups mayo
  10. 1/2 cup cilantro, chopped
  11. 1 cup scallions, chopped
  12. 2 tablespoons chipotle in adobe puree
  13. 2 tablespoons hot sauce, or more if you like it super spicy
  14. 1/2 teaspoon salt
  15. 1/2 teaspoon black pepper
Instructions
  1. Preheat oven to 350° F.
  2. Heat a large skillet over medium heat. Add butter and sauté the onions, garlic, red bell pepper, and corn until soft and translucent, about 5 minutes. Remove from heat and stir in the cream cheese until combined.
  3. Mix the remaining ingredients in a large bowl with the veggies and cream cheese mixture. Taste and adjust seasonings accordingly. Pour the dip into an oven-safe baking dish. Bake for about 20 to 25 minutes, or until the top is golden brown and the edges are bubbling.
  4. Serve hot out of the oven with chips or chopped veggies. Enjoy!
The Chic Site http://thechicsite.com/

104 Responses to “Spicy Corn Dip”

  1. Nancy Babyak

    Sour Cream or Cream Cheese??? Love the opening picture…. had to find the ingredient list at the end to figure out why the steps said cream cheese.

    Reply
    • jonathanmelendez

      Thank you so much Nancy, for catching that! It’s definitely cream cheese! My mind was thinking sour cream for some reason. But I’ve gone ahead and fixed it! ~Jonathan

      Reply
    • jan

      I too didn’t notice to scroll on down until I needed to know what degrees to set the oven at. Looking forward to tasting this dip;)

      Reply
  2. Mary Ann walker

    Going to make this. Yummy. looks so delicious. Wish I had some right now.

    Reply
  3. Jame Jones

    I can’t wait to try this dish.wish I could get your recipes e-mailed to my phone.

    Reply
  4. Glenda Garret

    OK – usually I see and use ounces of cream cheese – do you “measure” the 1-1/2 cups in a cup???? Or use ounces equal to 1-1/2 cup. Long time cook but Ifeel a bit confused about this – maybe I just need more coffee – but would appreciate help. tks

    Reply
    • jonathanmelendez

      Hello Glenda, Thanks for the question! This one gets me every time as well. I just measure the 1-1/2 cups in a measuring cup. Typically 8 ounces is a cup, but it gets a little bit confusing depending on what you’re actually measuring. I think with cream cheese, it’s just easier to use a measuring cup! Hope this helps! ~Jonathan

      Reply
    • sheryl

      A cup is 8 oz. So you would use 12oz. Cream cheese comes in 8 oz. blocks, so you would use 1 1/2 blocks.

      Reply
  5. Cyndi Swinea

    This sounds so good, love the pictures so I know what mine is supposed to look like.

    Reply
    • jonathanmelendez

      Hello Dena, I recommend using an 8 or 9-inch baking pan! ~Jonathan

      Reply
    • jonathanmelendez

      Hi Amanda, You can definitely mix it all up and throw it into the crock pot to get it warmed through, just keep in mind that you won’t get that melted crunchy texture on the top! ~Jonathan

      Reply
    • jonathanmelendez

      Hello Diane, you can definitely mix up all the ingredients in a crock pot and cook it until warmed through. It’ll be great, the only thing is you won’t get that crispy melted cheese crust on the top, like you would in an oven. ~Jonathan

      Reply
      • Pam

        Would love to know the nutrition info on this and calorie count. I’m sure it’s not good but from pic looks good!

        Reply
  6. felicia johnston

    Thanks for sharing sounds delicious! I cant wait to try this weekend.

    Reply
  7. Dolly

    where do you get chipotle in adobe puree…is that one product or a mixture of two?

    Reply
    • jonathanmelendez

      Hello Dolly, thanks for the question. It’s one product. In the canned food aisle or the “Mexican International” aisle. It’ll be a small canned Chipotle in Adobe Sauce. Hope you find it! ~Jonathan

      Reply
      • Dorislee

        I believe that’s Adobo Sauce. It has a distinctive flavor of roasted jalapenos.

        Reply
      • Misty

        Can you leave out the hot sauce or will that change the flavor of the dip? I don’t do very spicy things but this looks really yummy!

        Reply
        • Rachel Hollis

          Hi Misty,

          You can definitely leave out the hot sauce though I’d suggest you still try and get some chipotle in there because that smoky flavor really adds to the overall dish. ~Rachel

          Reply
  8. Repitwa21

    I made this dip last night and it was absolutely wonderful. I think the next time I will add Serrano peppers as well want just a little more kick..

    Great

    Reply
  9. Darlene Minear

    Can you use Miracle whip instead of Mayo

    Can you use Miracle whip instead of mayo

    Reply
    • jonathanmelendez

      Hello Darlene, thanks for your question. Yes, by all means feel free to swap out the mayo for Miracle Whip! ~Jonathan

      Reply
  10. Darlene Minear

    Can you freeze this?I would love to make this but would be too much at one time for my hubby and I.

    Reply
    • jonathanmelendez

      Hi Darlene, If you wrap it tightly in plastic wrap and place it in a freezer storage bag (just to prevent freezer burn) you can definitely freeze it. I’d recommend freezing it before you bake it and then just popping it into the oven when you’re ready to serve it! ~Jonathan

      Reply
  11. Darlene Minear

    Thank you so much for the recipe and for the help on this recipe Thank you

    Reply
    • Rachel Hollis

      Hi Patricia,

      Unfortunately we don’t know the answer to either of those things since most of our recipes are our inventions not something we find from a cookbook where those details are listed. I can tell you I’ve served this recipe to a party of 12-ish and it served as a great appetizer along with chips and veggies. As for calories, I have no idea but probably millions 😉 It’s pretty delicious though so sort of worth splurging for the day. ~Rachel

      Reply
      • MaKeisha Adams

        I’m sure you can use light mayo, low fat cheeses and low fat cream cheese.

        Reply
        • Patti

          I know y’all are calorie conscious but when using light anything the flavor diminishes. If I am serving this for a party I want to follow directions and not improvise

          Reply
  12. Judy

    Looking forward to trying this dip, it would be great with shredded chicken added.

    Reply
  13. Sherrie Duplessie Ackerman

    This spicy corn dip recipe looks so good! I will try it for a family party this week.

    Reply
    • Rachel Hollis

      I haven’t tried it that way Anne but I imagine it would be just fine… I’d suggest you let it sit for a little while (out of the fridge) to come closer to room temp before you pop it in the oven. ~Rachel

      Reply
    • jonathanmelendez

      Hello Sandy, why not try swapping the mayo our for sour cream or plain yogurt! The taste will be slightly different, but still amazing all the same! Be sure to let us know what you and your husband think! ~Jonathan

      Reply
    • jonathanmelendez

      Thank you Lynn for your question! You can totally leave the mayo out, I recommend swapping it out for sour cream or plain yogurt, if you prefer either of those flavors, instead! Let us know what you think! ~Jonathan

      Reply
  14. Adrienne

    I know this might sound silly but I wanted to know if there is something besides corn I can use in this recipe. Corn allergy!

    Reply
    • Rachel Hollis

      That’s not silly Adirenne, lots of people have allergies and have to switch up recipes. The thing is, the dip’s base is so delicious I feel like many veggies (so long as they aren’t starch based) would be good. Maybe bell peppers since they hold up similarly to corn? ~Rachel

      Reply
  15. Shirley

    Sounds yummy…but I don’t care for mayo so I’d add sour cream, spicy sausage and jalapenos.

    Reply
  16. Autumn

    Thinking of adding Black Beans for a protein kick and so I can get away with calling it a “meal”!

    Reply
    • Kat

      I was also considering adding black beans. If anyone has done so, how did it turn out ? Thx in advance !

      Reply
  17. Karen

    The pan you have baked it in sure looks like a 9×13 pan, and not an eight or nine inch pan.

    Reply
  18. Karen

    In the picture, the pan for this corn dish sure looks like a 9×13 dish, and not the 8″ or 9″ square one you recommend above. Just wondering. Thanks so much.

    Reply
    • Rachel Hollis

      Hi Karen,

      The pan size doesn’t matter really… just use whatever will hold the dip and is oven safe. Yesterday I made it in a casserole dish but honestly, anything will work. ~Rachel

      Reply
  19. Cherry Rubio

    The dip sounds fabulous…..but I can’t eat cream cheese or sour cream because of lactose intolerance (even if I take a lactose pill). Would it work to substitute Greek yogurt in the recipe? Also is the corn fresh, frozen or canned?

    Reply
    • Rachel Hollis

      Hi Cherry,
      I haven’t tried it with greek yogurt but you should definitely try it out… there are two other cheeses in this as well (cheddar and pepperjack) so this might be a tough recipe to make if you have lactose issues. I’ve used all three kinds of corn… I usually just throw in whatever I have handy. ~Rachel

      Reply
  20. Rita

    Oh my goodness…I added the entire can of Chipotle in Adobe sauce (7 oz), a Serrano and jalepno pepper, additional hit sauce and cut the mayo to 1 cup. Yes, we like it hot! DELICIOUS!!!

    Reply
  21. stacey mitchell

    I made this today for our fourth of July gathering….it’s yummy! But I took the whole can of chipotle in adobo and threw it in the food processor, then used the whole thing….gave it great flavor, but still not too spicy 🙂

    Reply
  22. Adriana

    Hello, Rachel.
    I loved this dip so much that when I came back to Brazil I brought a piece of cheddar with me so I could prepare it for my friends.
    Now, I have a problem: It is impossible to find cheddar or Montrrey Jack in Brazil?
    Could you recommend another type of cheese I could use? Here I can find several types of cheese, most from Italy, France and other European countries, but unless it is processed, there is no american cheese.
    Love
    Adriana

    Reply
    • Rachel Hollis

      Adriana,
      I LOVE hearing that you’re smuggling cheese into other countries to make this dip! 😉 Most of the flavor is in the chipotle, hot sauce, bell pepper, etc so why don’t you try and make it with a mild cheese that MELTS easily? It won’t taste exactly the same but I think it’ll be pretty darn close. xo, Rachel

      Reply
  23. Olivia Thomas Jones

    I can not wait to try to cook the it look so good might be real soon.

    Reply
    • jonathanmelendez

      Thanks Olivia for your comment! We can’t wait to hear what you think! Be sure to let us know when you do make it! ~Jonathan

      Reply
  24. Barb

    Oh, my, I am baking this right now, and I couldn’t resist sampling a taste before putting it in the oven, and it was already scrumptious! My only correction to the recipe would be prep time. It took me quite a while to prep all the veggies, get everything chopped, etc., so the five minute prep time is more like 45 minutes, at least for this slow chick! Haha. But, it will totally be worth the time. Can’t wait til that timer dings!

    Reply
  25. Anna

    So glad I found this recipe – can’t wait to make it! My husband always requests the corn dip I make with cream cheese, butter, and jalapeños. This one looks even better and I wish I had a party coming up soon that I could make it for! Might just have to be a random dish for a Sunday evening or something.

    Reply
  26. BARRY CHEWNING

    YES, MADE. THE CORN DIP. LAST NITE. 7-24-2014. WAS PERFECT. IN EVER WAY.!!! IS A LITTLE SPICY. BUT , I . FOLLOWED , RECIPE. WAS GREAT.!!!! THANK YOU .!!!!!!

    Reply
  27. Paul

    Listen folks, if you are counting calories, this recipe is not for you. It’s great tasting and if it tastes good it is fattening.
    I bake mine until there is lots of crunch on top from the cheeses. Good Luck to All

    Reply
  28. Agho

    I want to take this to an out of town party. Will it be as good two hours after it is out of the oven and another hour or so before it is consumed?

    Reply
    • Rachel Hollis

      Hi Agho,
      I would bring the dip cold and then cook it once you get to the party so it can be served hot. Because of the cheese element, it really is better warm! ~Rachel

      Reply
  29. Kara

    This sounds wonderful! Do you think it could be modified to be vegan with good results?
    Thank you!

    Reply
    • Rachel Hollis

      Hi Kara,
      I haven’t ever cooked anything vegan before but if you’re familiar with which ingredients to sub out I’m sure it would be just as tasty. ~Rachel

      Reply
  30. Barb Griffith

    I posted on here a while back that I was going to give this a try. Well, I did, and it was everything and more than I imagined it would be! My husband kept repeating himself, “This is the best dip I have ever eaten…” as he kept scooping up more. Can’t wait to make this for a get-together and see how others react. Because, I KNOW there will be a reaction! I may as well print out copies of the recipe now!

    Reply
    • Rachel Hollis

      Hi Barb,
      Thanks for coming back and letting us know how it turned out!! So happy you (and your hubby) enjoyed it!! You should give our Jalapeño Popper Dip a try too, it’s just as delicious! 😉 Rachel

      Reply
      • Barb Griffith

        Oooo, I will look that up right now! I love jalapeno poppers! No one else in my family does, but I may be able to get the hubby to at least try it! Thanks!

        Reply
  31. Koneta Westbrook

    Can’t wait to make this for my family. Thinking of turning it into a meal by using a few suggestions from above. Black beans and cooked shredded chicken. We love spicy, so maybe a little more hot sauce or hot peppers. Thanks.

    Reply
  32. Smitty

    A great recipe! So simple and delicious. You’re so right about it being addictive. Wouldn’t add or change a thing. It’s so good because it’s so simple. The BOMB!

    Reply
  33. Nancy

    I can’t stand cilantro — tastes like soap to me. Can parsley be substituted or something else?

    Reply
  34. Kesha

    This sounds sooooo yummy!!! I wanted to make it this weekend for a big family party, but confused on the baking dish. I see this recipe calls for an 8×8 baking dish? But to me, all those ingredients seem like they would overflow that small a dish. If the 8×8 is true, I wanted to make a double batch and put it in a regular 9×12 cake pan, but 6 cups of corn, 8 cups of cheese and 3 blocks of cream cheese for a 9×12 pan seems to be way to much??? Help! Want to make it but need to know ASAP for this weekend. Thanks in advance!! 🙂

    Reply
    • Rachel Hollis

      Hi Kesha,
      8×8 is the size we use… I play around with (using an oval dish or a circle, etc) but they’re all roughly that size. If you want more I’d double the ingredients and go for the bigger size. ~Rachel

      Reply
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