Stove-top creamy and spicy hot corn dip makes a great appetizer for parties or game day. 6 ingredients and ready in 15 minutes. Addicting and delicious!
Years ago at a beach weekend, someone made a hot corn dip in a slow cooker.
It seemed weird to me at the time to be eating a hot appetizer while sitting on the beach – but then I tried it.
SO. GOOD.
I never used to be a big fan of corn, but I’m pretty sure I can credit this dip for changing that.
All I knew about that recipe was there was green chiles and cream cheese involved.
Then corn (obviously), a jalapeno for a kick, and sharp cheddar cheese.
Beyond that, you can get as creative as you want with additions or toppings.
I like to add a little fresh ground pepper to finish it off, but you could also add fresh herbs (like parsley), paprika, or hot sauce if you really like it spicy.
You can totally make this in a slow cooker too (just throw all the ingredients and stir every once in a while until melted) but I chose a quick stove-top version.
An 8 inch skillet pan will be JUST big enough to fit the listed ingredients, but if you’re a messy stirrer or want to double it, you’ll need to go for a bigger pan.
This recipe makes about 4 cups – which I SAY is 8 servings at 1/2 cup each.
Though I can almost guarantee you’re going to want more than 1/2 cup.
So. freakin’. addicting.
You’ve been warned.
Spicy Hot Corn Dip (Stove-top)
Stove-Top Creamy Spicy Hot Corn Dip makes a great appetizer for parties or game day. Addicting and delicious!
Ingredients
- 2 tablespoons butter
- 4 oz. cream cheese
- 3 cups corn, fresh (about 4 cobs) (or 2 cans, drained)
- 4 oz. can of fire roasted diced green chiles
- 1 jalapeno, diced
- 1 cup shredded sharp cheddar cheese
- black pepper
Instructions
- In a cast iron skillet (at least 8 inches) melt butter and cream cheese over medium heat and stir until smooth.
- Add in corn, green chiles and jalapeno and stir to combine.
- Add cheddar cheese and stir until fully melted.
- Season with a sprinkle of black pepper and serve hot with tortilla chips!
Notes
Other optional topping ideas: paprika, fresh parsley, hot sauce.
*An 8" cast iron skillet fits this recipe perfectly if you're careful stirring in the cheese. Use 10" or larger for extra room or serving more people.
**To make in a slow cooker: Add all ingredients and cook on low for 3-4 hours, stirring occasionally, or until everything is melted and bubbly.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving: Calories: 248Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 251mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 10g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also get email updates with new recipes (you can opt-out any time).
Katy
Monday 14th of October 2019
Do you drain the corn?
Kelly
Monday 14th of October 2019
Yes!
Heidi
Sunday 6th of January 2019
Do you drain the the cans of corn?
Khürt L. Williams
Sunday 19th of November 2017
Interesting, You called this a dip ....
Corn cheese is a popular dish consumed with alcohol in the Korean culture.
https://pupswithchopsticks.com/korean-corn-cheese-elote-style/
I found the whole idea of Korean corn amusing considering that corn is a new world plant. Korean corn must be a recent invention.
Carol
Sunday 22nd of October 2017
I need to bring a dish to a neighborhood get together in November and since I usually bring a dessert to outings, I signed up to bring something different,....an appetizer. Looks like I found it! Thanks for the unusual recipe. (Will bring small plastic cups for individual servings.) Thanks Kelly, CL
Kelly
Sunday 22nd of October 2017
I hope it's a hit!