This Hot Corn Dip recipe is sponsored by the Iowa Corn promotion board. All opinions, photos, and recipes are my own.
Hot Corn Dip is one of those modestly named dishes that’s impossible to resist. I adore it, and when I planned to indulge, I decided to make a version worth the calories. I turned the dip up a notch by adding cubed chicken, crispy bacon, diced hatch chiles, and a hit of ranch dressing mix.
That combination—sweet corn, tender chicken, smoky bacon, and spicy-sweet hatch chiles in a creamy ranch cheese sauce—made this the best hot corn dip I’ve eaten. It’s dangerously good; I nearly growled at my kid when he stuck his chip in the pan at the same time I did.
Could anyone resist a bubbling pan full of this dip? If you can, you have far more willpower than I do.
Can I use a crockpot to make hot corn dip?
Yes. You can make this dip in a slow cooker, which is great for parties if you want to keep it warm. I prefer baking it in cast iron or a baking dish because the oven produces those irresistible crispy cheese edges. If you want a completely creamy dip without the crisp, the crockpot is a fine option. Instructions for both methods are included in the recipe card below.
What can I serve with this hot corn dip recipe?
Short answer: a spoon. Long answer: serve it with tortilla chips, kettle-style potato chips, soft pretzels, or pretzel rods. You can also spread it on bread or a burger bun for a decadent twist.
What kind of cheese do I use for hot corn dip?
This recipe uses cream cheese, Cheddar, and Monterey Jack. Each cheese plays a role: cream cheese for body and creaminess, Cheddar for sharp flavor, and Monterey Jack (or white American) for smooth melting.
Hot Corn Dip Cook’s Notes
- I like homemade buttermilk ranch dressing mix, but a 1 oz. packet of store-bought dry ranch mix (about 3 tablespoons) will work as a substitute.
- Use any cooked chicken you have on hand—leftovers, rotisserie, or smoked turkey all work equally well. Cut into 1/2-inch cubes or shred.
- If baking, stir the ingredients and microwave briefly to melt the cheeses before transferring to the baking dish. This helps produce a smoother finished dip. If you prefer to avoid an extra bowl, mix everything in the baking dish and stir occasionally during the first 20 minutes of baking.
- For slow-cooker instructions, lightly spray or grease the crock to prevent sticking. You’ll get a creamy dip with less top browning than the oven version.
- The best pan to achieve crunchy cheesy edges is a cast-iron 8-inch square dish or skillet. If using a regular baking dish, place a trivet or hot pad under the pan when serving. Bake on a rimmed sheet pan to catch any drips and avoid a smoky oven and to collect extra crispy cheese bits.
- Leftovers keep in a tightly covered container in the refrigerator for up to 4–5 days. Reheat covered in a 350°F oven just until hot, or microwave in a vented container, stirring occasionally.
Use these to make Hot Corn Dip
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- 8-inch square cast iron baking dish or slow cooker
- sturdy spatula
- chef’s knife
- cutting board
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Hot Corn Dip
Rebecca Lindamood
Ingredients
- 2 bags frozen sweet corn 1 pound each, thawed
- 2 cups cooked, leftover chicken cut into 1/2-inch cubes or shredded
- 8 ounces cream cheese grated
- 8 ounces Cheddar cheese grated
- 8 ounces Monterey Jack cheese grated
- 3/4 cup sour cream
- 1 can hatch chiles 4 ounces
- 3 garlic cloves peeled and minced or pressed through a garlic press
- 3 tablespoons ranch dressing mix
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 strips crispy bacon
- 6 green onions (green parts only) thinly sliced, then minced
Instructions
To Make Hot Corn Dip in the Oven
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Preheat oven to 375°F. Grease an 8-inch square baking dish.
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In a microwave-safe bowl, stir together corn, cream cheese, Monterey Jack, sour cream, hatch chiles, garlic, ranch dressing mix, salt, and pepper. Cover and microwave for about 4 minutes, until the cheese has mostly melted.
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Reserve 1 tablespoon of chopped bacon and 1 teaspoon of minced green onion for garnish. Stir the remaining bacon and green onion into the corn mixture. Transfer to the prepared pan, place on a rimmed sheet pan to catch drips, and bake 35–40 minutes, until bubbly and golden around the edges.
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Garnish with the reserved bacon and green onion. Serve hot or warm.
To Make Hot Corn Dip in a Slow-Cooker
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Lightly spritz the crock with non-stick spray or grease it. Stir together corn, cream cheese, Monterey Jack, sour cream, hatch chiles, garlic, salt, and pepper. Cover and cook on LOW for 2–3 hours until hot and the cheese is melted.
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While the dip cooks, chop the crispy bacon and reserve 1 tablespoon plus 1 teaspoon of minced green onion for garnish. Stir the remaining bacon and green onion into the hot dip, transfer to a serving dish, and sprinkle the reserved bacon and onion on top. Serve with chips or as a side.
To Store and Reheat Leftovers
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Store leftovers in a tightly covered container in the refrigerator for up to 4–5 days. Reheat covered but vented in the microwave on HIGH or in a 350°F oven until heated through.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
