Hot Jalapeño Corn Dip
Hot Jalapeño Corn Dip is a long-standing, 5-ingredient recipe that we make on game days and large gatherings with friends and family. It’s slightly spicy, creamy, and the perfect indulgence for special occasions!
Debby says “I made this dip for the Super Bowl and it was amazing! I thought there might be some left over but no, it was all gone!! Definitely a new favorite. I always love your recipes!”
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Jalapeño Corn Dip
Every now and then, we bring out all the cheesy, creamy things that pair well with salty, crispy chips. We put on our comfy pants, stretch out on the couch, and turn on our favorite Netflix show or the big game – and we indulge! It doesn’t happen often, but yes, we do eat things that aren’t kale or quinoa!
This dip has been around for a long time. I’ve made it for countless Reding and Ringsdorf gatherings, and for hangouts with friends. We all love it, because what’s NOT to love? It’s easy to make, creamy, cheesy, a little bit spicy, and it goes great with beer or margaritas (our faves).
Reasons to love this recipe:
- It’s the perfect mix of creamy, cheesy, and spicy – the trifecta of great party dips.
- A guaranteed crowd‑pleaser – people always hover around the bowl.
- It comes together fast, which makes it ideal for game days, potlucks, or last‑minute gatherings.
Ingredients needed for Hot Jalapeño Corn Dip:
Just FIVE ingredients (plus the chips). So easy, friends!
- Mexicorn – You’ll need two cans of Mexicorn – easy to find in most grocery stores.
- Jalapeños – Use jarred jalapeños, plus some fresh if you like it extra spicy.
- Mayo – For best results, use REAL mayo.
- Parmesan Cheese – Shred your own parmesan cheese for this recipe.
- Mexican Cheese – The Tillamook brand of cheese melts beautifully. If you can’t find it, you’ll need to buy a combo of cheese and freshly shred it.
- Chips – We like enjoying this dip with scoops! But any chips will work, even gluten-free Blue Chips.
How to make Corn Dip:
Step 1
Prep in advance. Shred the parmesan and chop the jalapeños. If you can’t find Mexican melting cheese, a mix of cheddar and another good melty cheese works just fine. And if you can swing it, freshly shredded cheese always melts better – with the exception of Tillamook, which holds its own in the pre‑shredded world.
Step 2
Combine ingredients. In a large mixing bowl, combine ingredients – Mexicorn, both cheeses, jalapeños, and mayo. Mix well and then transfer to an 8×8 baking dish.
Step 3
Bake. Bake corn dip in a preheated 350 degree oven for approximately 45 minutes, or until bubbly and slightly brown on top. Broil for a couple of minutes on the end if you want the top a little browner.
Step 4
Serve. Serve hot jalapeño corn dip with chips of your choosing!
Keep leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave until warm.
Drinks to pair with this jalapeño dip:
How about beer or margaritas?
- Craft beer, as mentioned above. 😀
- Sangria Margarita
- Watermelon Margaritas
- Fruity Margaritas
- Frozen Pineapple Margaritas
Recipe FAQs:
Jarred jalapeños work great and give a consistent mild heat. If you want more spice, add extra or mix in a few fresh jalapeños.
Use a mix of cheddar and Monterey Jack (or pepper jack if you want more heat). Any good melting cheese blend works well.
Yes – assemble it, cover, and refrigerate up to 24 hours. Bake right before serving so it stays hot and bubbly.
It’s usually mild to medium. Jarred jalapeños are milder than fresh, and you can adjust the heat by adding more or fewer.
You can swap part of the mayo for Greek yogurt or use a little less. It won’t be quite as rich, but it still works.
Other Delicious Dip Recipes:
Kitchen Tools Used: (affiliate links)
Hot Jalapeño Corn Dip
Ingredients
- 22 oz. Mexicorn – strained (two cans)
- 4 oz. jarred jalapeños – chopped (one cup)
- 16 oz. Real Mayo – 2 cups
- 6 oz. Mexican Cheese – about 2 cups
- 3.5 oz. parmesan cheese (freshly shredded) – about 1.5 cups
- chips to serve
Instructions
- Prep in advance. Shred the parmesan and chop the jalapeños. If you can’t find Mexican melting cheese, a mix of cheddar and another good melty cheese works just fine. And if you can swing it, freshly shredded cheese always melts better – with the exception of Tillamook, which holds its own in the pre‑shredded world.
- Combine ingredients. In a large mixing bowl, combine ingredients – Mexicorn, both cheeses, jalapeños, and mayo. Mix well and then transfer to an 8×8 baking dish.22 oz. Mexicorn, 4 oz. jarred jalapeños, 16 oz. Real Mayo, 6 oz. Mexican Cheese, 3.5 oz. parmesan cheese (freshly shredded)
- Bake. Bake corn dip in a preheated 350 degree oven for approximately 45 minutes, or until bubbly and slightly brown on top. Broil for a couple of minutes on the end if you want the top a little browner.
- Serve. Serve hot jalapeño corn dip with chips of your choosing!chips to serve
Video
Notes
- Keep leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave until warm.
- To make ahead, assemble dip, cover, and refrigerate up to 24 hours. Bake right before serving so it stays hot and bubbly.
- To lighten this recipe a bit, swap part of the mayo for Greek yogurt or use a little less. It won’t be quite as rich, but it still works.
I made this dip for the Super Bowl and it was amazing! I thought there might be some left over but no, it was all gone!! Definitely a new favorite. I always love your recipes!
Thanks so much for trying the dip, and for your feedback! I appreciate it, Debby! 🙂
A must! I love this recipe for parties!
It’s a winner, for sure!
Hi Sue – have you ever doubled recipe? What about crock pot? Would this work in crock pot to keep warm?
And betting this is something Jackie doesn’t eat :). I am a friend of Jackie’s and have worked with Craig for 15 years.
Thanks Julie
Hi Julie. Jackie USED TO partake in this dip. Not anymore! I recommend baking this in the oven and warming it in the microwave if needed. Using a crock pot causes it to separate, unfortunately. (And yes, I’ve doubled it.) Enjoy!
This stuff is seriously, seriously good!!! I can’t tell you how many times I have shared this recipe! Super easy to make!
My absolute favorite dip! Never any leftovers! ?
Very very true!
Hi Terry! I know you love this corn dip too. And yes, so easy!