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Mexican Corn Dip

Cheesy and bubbly is all you need to entice any guest to sit down and dive into this crowd-pleasing appetizer with a kiss of chili heat!

  • Yields: 10 to 12 servings
  • Preparation: 30 minutes



  1. Preheat oven to broil. Heat butter in 10-inch (25 cm) cast iron skillet; sauté corn, onions, jalapeño peppers and red pepper for 7 to 10 minutes or until tender. Transfer vegetables to paper towel–lined plate. Wipe out skillet. Return vegetables to skillet; stir in cheese sauce.
  2. Top mixture with shredded cheese and place under broiler. Cook for 7 to 10 minutes or until bubbling and golden brown on top.
  • Serve hot dip with tortilla chips.
  • If cast-iron pan isn’t available, cook mixture in a large non-stick skillet and transfer to oven-safe baking dish, then top with shredded cheese before baking.
Photo of - Mexican Corn Dip