Hot Jalapeño Corn Dip

Closeup on creamy corn dip with some chips inside.

5 from 5 votes

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!

Course Appetizer, Snack

Cuisine American, Mexican

Keyword corn dip, crack corn dip

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 576kcal

Author Sue Ringsdorf

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.

Nutrition