Easy Hot Corn Dip
A warm, cheesy corn dip made with sour cream, Greek yogurt, canned corn, green chilies, cotija (or feta), and sharp cheddar, baked until bubbly and served warm.
Servings: 12 servings
Ingredients
Ingredients
- 1 cupsour cream
- 1/2 cupplain Greek yogurt
- 1 teaspoongarlic powder
- 1 teaspoonsmoked paprika
- 1/2 teaspooncumin
- 1/8 teaspoonkosher salt use 1/2 teaspoon if using fresh or frozen corn kernels (as it is unsalted)
- 2 15 oz canscorn, rinsed and drained
- 1 4 oz canmild diced green chilies
- 1/4 cupcotija cheese or feta cheese, crumbled
- 1 cupsharp cheddar cheese shredded
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease a 2-quart baking dish with cooking spray.
- In a large mixing bowl, combine 1 cup sour cream and ½ cup plain Greek yogurt. Add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon cumin, and 1/8 teaspoon kosher salt (use ½ teaspoon kosher salt instead if using fresh or frozen unsalted corn). Stir until smooth and evenly combined.
- Fold in 2 (15 oz) cans corn (rinsed and drained), 1 (4 oz) can mild diced green chilies, and ¼ cup cotija cheese (or crumbled feta). Mix gently until evenly distributed.
- Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle 1 cup sharp cheddar cheese, shredded, evenly over the top.
- Bake for 20–25 minutes, until the dip is heated through, bubbly, and the cheese on top is melted.
- Remove from the oven and let sit for about 5 minutes. Serve warm with corn chips.
Equipment
- Oven
- Mixing Bowl
- 2-quart baking dish
- Cooking spray
Notes
Notes
Corn:
Feel free to 3 (11 0z) cans of drained Mexicorn use, 3 cups of defrosted frozen corn kernels, or 3 cups of steamed fresh corn kernels (cut off from the cob), in place of the canned corn. Either yellow or white corn works in this corn dip.
Greek Yogurt:
Use plain Greek yogurt OR for a richer Hot Corn Dip, use Mayonnaise in place of Greek Yogurt. Just remember this dip will no longer be egg-free.
Cojita
Cheese
: Cojita or Feta Cheese can be used interchangeably. Additional shredded cheddar cheese can be used as well.
Leftovers
: Allow the corn dip to cool to room temperature and then store the leftover corn dip in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Instructions:
Prepare the dip as directed up to baking and then cover with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the dip from the refrigerator and let the dish come to room temperature while the oven preheats. You never want to place a cold dish into a hot oven, as the dish may crack due to the temperature change. Once the oven has preheated, remove the plastic wrap and bake the corn dip for 25-30 minutes, or until warmed through and the cheese has fully melted.
Slow Cooker Instructions:
Mix all the ingredients, including the shredded cheddar cheese, if using. Place into a greased liner in a slow cooker and cook on low for 30 minutes to 1 hour. Once warmed through, turn the temperature to warm and hold warm for up to 4 hours.
Corn:
Feel free to 3 (11 0z) cans of drained Mexicorn use, 3 cups of defrosted frozen corn kernels, or 3 cups of steamed fresh corn kernels (cut off from the cob), in place of the canned corn. Either yellow or white corn works in this corn dip.
Greek Yogurt:
Use plain Greek yogurt OR for a richer Hot Corn Dip, use Mayonnaise in place of Greek Yogurt. Just remember this dip will no longer be egg-free.
Cojita
Cheese
: Cojita or Feta Cheese can be used interchangeably. Additional shredded cheddar cheese can be used as well.
Leftovers
: Allow the corn dip to cool to room temperature and then store the leftover corn dip in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Instructions:
Prepare the dip as directed up to baking and then cover with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the dip from the refrigerator and let the dish come to room temperature while the oven preheats. You never want to place a cold dish into a hot oven, as the dish may crack due to the temperature change. Once the oven has preheated, remove the plastic wrap and bake the corn dip for 25-30 minutes, or until warmed through and the cheese has fully melted.
Slow Cooker Instructions:
Mix all the ingredients, including the shredded cheddar cheese, if using. Place into a greased liner in a slow cooker and cook on low for 30 minutes to 1 hour. Once warmed through, turn the temperature to warm and hold warm for up to 4 hours.