Hot Jalapeno Corn Dip

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Hot Jalapeno 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!

We love a creamy party dip. Other delicious recipes on the blog include Baked Artichoke Dip, Jalapeño Popper Dip with Bacon, and the Best Healthy Hummus.

Overhead shot of two hands holding a square dish of crazy good corn dip, over a white background.

Spicy 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, quinoa, or sustainable fish. 😀

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 a Craft beer (or other beer of your choice).

Let’s have a party!! 😀

Side shot of a hand holding a Tostito scoop filled with crazy good corn dip, over the dish of corn dip.

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 or canned jalapeños, not the fresh.
  • Mayo – For best results, use REAL mayo.
  • Parmesan Cheese – Shred your own parmesan cheese for this recipe. Easy to do with this cheese shredder, and one wedge of cheese goes a very long way. Trust me.
  • Mexican Cheese – You can buy the pre-shredded or shred your own.
  • Chips – We like enjoying this dip with scoops! But any chips will work, even Blue Chips (gluten-free).
Side shot of a mound of freshly grated Parmesan cheese, with the remaining wedge beside it.
Overhead shot of a glass bowl filled with crazy good corn dip ingredients, separated by ingredient, on a white background.
Overhead shot of the corn dip in the square dish, before baking.

How to make Corn Dip:

  1. Prep in advance. Shred your parmesan cheese, and chop your jalapeños. You could also buy chopped (jarred) jalapeños.
  2. Mix all ingredients. In a large mixing bowl, add all ingredients and mix well. Scoop into an 8×8 baking dish.
  3. Bake. Bake the dip for approximately 45 minutes, or until brown on top and bubbly. I often times broil it during the last few minutes to get that nice brown top.
  4. EAT. Serve this crazy good corn dip with scoops, or other chips of your choosing!

What to DRINK with this crazy good dip?

Overhead shot of a square white dish with handles, filled with crazy good corn dip, with some chips next to it.

Make this dip next: Baked Artichoke Dip

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

Overhead shot of two hands holding a square dish of crazy good corn dip, over a white background.

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!
5 from 4 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: corn dip, crack corn dip
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 426kcal
Author: Sue Ringsdorf

Ingredients

  • 2 cans Mexicorn – strained
  • 1 cup jarred jalapeños – chopped
  • 2 cups Real Mayo
  • 2 cups Mexican Cheese
  • 1.5 cups Real Parmesan Cheese – shredded

Instructions

  • In a large mixing bowl, combine ingredients. Pour into an 8×8 (or similar size) baking dish.
  • Bake on 350 degrees for approximately 45 minutes, or until hot and bubbly.

Video

Nutrition

Calories: 426kcal | Carbohydrates: 15g | Protein: 11g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 760mg | Potassium: 167mg | Fiber: 1g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 1mg

10 Comments

  1. Debby West 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!

    1. Suebee Homemaker says:

      Thanks so much for trying the dip, and for your feedback! I appreciate it, Debby! 🙂

  2. A must! I love this recipe for parties!

    1. Suebee Homemaker says:

      It’s a winner, for sure!

  3. Julia Gatz says:

    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

    1. Suebee Homemaker says:

      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!

  4. Terry Fleitman says:

    This stuff is seriously, seriously good!!! I can’t tell you how many times I have shared this recipe! Super easy to make!

    1. Cathy Hanson says:

      My absolute favorite dip! Never any leftovers! ?

      1. Suebee Homemaker says:

        Very very true!

    2. Suebee Homemaker says:

      Hi Terry! I know you love this corn dip too. And yes, so easy!

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