Easy Hot Corn Dip Recipe with Cream Cheese and Rotel

Name: Easy Hot Corn Dip Recipe with Cream Cheese and Rotel
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 15.25 ounce can of yellow sweet corn, (drained); 10 ounce can Rotel, (tomatoes and green chilies, drained); 8 ounces cream cheese, (softened); ¼ cup sour cream; 1 cup shredded Monterey Jack cheese, (divided); 1 finely chopped jalapeno pepper, (ribs and seeds removed); 1 teaspoon chili powder; 1 teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon kosher salt; 1 tablespoon chopped parsley for garnish, (optional)

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Sensational Easy Hot Corn Dip with Cream Cheese and Rotel is a culinary recipe marvel that’s easy to whip up and impossible to resist! This hot, spicy, and utterly delightful cheesy corn dip is a true crowd pleaser that’ll have your taste buds dancing in delight.

With a recipe title as enticing as this, you might think it’s a symphony of flavors, blending the sweetness of corn, the creamy indulgence of cheese, and the zesty kick of jalapenos. Well, you’re absolutely right!

Add a can of Rotel, sour cream, chili powder, and shredded cheese, and it transforms into a Southwestern-inspired Rotel corn dip.

A blue baking dish containing hot corn dip with cream cheese on a cutting board.

Creamy corn dip with cream cheese and Rotel is the best corn dip and a great appetizer for summer parties, a backyard BBQ, serving a crowd at a lively Cinco de Mayo Party, a game day snack, or hosting a holiday gathering of friends.

Served hot with tortilla chips or corn chips, this yummy dip is a delectable party favorite, sometimes known as Jalapeño Corn Dip, Mexican Cream Cheese Dip, Fiesta Corn Dip, Cream Cheese Corn Dip, Crack Corn Dip, or simply Corn Dip.

Reader comment from Tara: “I recently made this dip to take to a friend’s party. It was a major hit and so delicious. Thank you for sharing.”

Why this will be your new favorite dip recipe:

With simple step-by-step instructions, this hot cream cheese corn dip is a stress-free, easy appetizer that can be whipped up in five minutes and then baked in the oven—no mixer or special equipment needed.
Like in my recipe for spicy corn casserole, the combination of cream cheese, with its tangy and creamy texture, complements the corn’s sweetness and the jalapeños’ spiciness to create a mouthwatering medley of flavors.
It can be made ahead and travels well, so it’s perfect for potlucks and tailgating, and it reheats beautifully. You might want to make a double batch.

Ingredient notes and substitutions:

Ingredients to make corn dip including canned corn, cream cheese, and sour cream.

Sweet corn – canned, frozen, or fresh all works in this easy corn dip recipe. Canned Mexican, Southwest, fire-roasted, and shoepeg corn can all be substituted. Creamed or cream-style corn is not suitable for this recipe.
Cream cheese and sour cream– are essential ingredients that contribute to the success of this corn dip recipe. They act as a creamy base and also help mellow the jalapeños’ spiciness, creating a harmonious blend of tastes. You can substitute plain Greek yogurt for sour cream.
Jalapeños – are known for their heat, and adding them to the corn dip brings a delightful spiciness. The heat from fresh jalapeños adds a kick that balances the dip’s creaminess and the corn’s sweetness.
Rotel – which is a common brand name, is a combination of canned chopped tomatoes and green chilies. It adds color, extra flavor, and a hint of spiciness that will be a huge hit and have your guests reaching for seconds.
Chili powder, garlic powder, cumin, and salt – together, these spices work harmoniously to elevate this hot corn dip recipe, turning it from a simple and creamy dip into a flavor-packed delight.
Monterey Jack cheese – shredded Monterey Jack cheese enhances the dip’s creaminess, flavor, and appearance, making it a key ingredient contributing to its overall deliciousness and appeal. You can also use pre-shredded Mexican types of cheeses or your favorite easy-melting cheese.
Parsley – optional garnish. Cilantro can also be used.

Specific measurements are listed in the full recipe below.

🌽 How to make hot corn dip with cream cheese and Rotel:

Gather your ingredients and preheat the oven to 350°F.
Add the drained corn, Rotel, chopped jalapeños, sour cream, and three-quarters cup of Monterey Jack cheese to a large size bowl.

A can of corn, Roten, cheese and chopped jalapenos in a bowl.

Add the softened cream cheese, chili powder, garlic powder, cumin, and salt, and stir to combine.

A clear glass bowl containing corn dip ready to be put in a baking dish.

Pour the corn mixture into a nine-inch cast iron skillet, pie plate, or 5.5 x 8-inch baking or casserole dish sprayed with non-stick cooking spray. Sprinkle the rest of the cheese evenly over the top and bake for 30 minutes or until the dip is hot and bubbly.

A rectangle baking dish full of corn dip topped with shredded cheese ready for the oven.

Serve this hot cream cheese corn dip with Fritos Scoops, Tostitos Scoops, or other sturdy chips or crackers. Optional: garnish with chopped fresh cilantro or parsley before serving.

Using a blue corn chip to scoop a serving of corn dip.

Top tip:

Ensure your cream cheese is softened or at room temperature before combining it with the other ingredients. Here are two ways to accomplish this:

Place the unwrapped block on a plate or a small bowl to let it come to room temperature naturally. Leave it at room temperature for about an hour. You can test it by pressing a finger gently on the block; it should yield slightly without being too mushy.

Or, if you are in a hurry, you can use your microwave. Unwrap it and place it on a microwave-safe plate. Microwave on a low power setting for 10-15 seconds at a time. Check it after each interval to prevent overheating. You want it softened, not melted.

Recipe variations:

Bacon and Jalapeño Corn Dip: Add crispy cooked bacon pieces and additional diced jalapeños to the classic recipe. The combination of smoky bacon and spicy jalapenos adds a savory and flavorful twist to the dip.
Mexican Street Corn Dip: Leave out the cream cheese, substitute canned Mexican-style corn for the sweet corn kernels, increase the sour cream to one cup, and Incorporate black beans, diced red bell peppers, and a squeeze of lime juice to give the dip a Southwestern flair. Combine, chill and serve cole.
Fiesta Dip: Leave out the cream cheese, increase the sour cream to 16 ounces, substitute canned Mexicorn for the sweet corn, and add chopped green onions and a package of dry Ranch dressing for the spices. Combine and serve cold for a spicy Fiesta party dip.

Hot corn dip in a baking dish on a wooden cutting board.

Best dippers:

This is a thick dip, and you need sturdy chips or crackers. These are my favorites:

Frito Scoops or regular Fritos
Tostito Scoops, or regular Tostitos
Doritos
Triscuits
Ritz crackers
Crostini

How to adjust the level of spiciness:

This cream cheese corn dip is about a six on a scale of one to ten in spiciness.

If you prefer to bring down the heat level, remove the ribs and seeds from the jalapeño before chopping it up. Or you could reduce the amount you add or even leave it out completely.

Rotel is also a bit spicy. I usually use “original,” but a “mild” option is also available, as is “hot.”

Finally, the chili powder brings a mild heat level. You can cut down on it if you prefer. I wouldn’t leave it out completely because it adds great flavor.

Appetizers that pair well with this easy dip:

If you are having a party and want to serve a variety of appetizers, here are some of my favorite menu ideas: fried oysters, fried crab claws, redneck caviar, hanky pankies, chicken egg rolls, buffalo shrimp, blackened shrimp, lemon pepper chicken wings, or shrimp toast.

For a Cinco de Mayo party, you might like to add macho nachos, cheese quesadillas, shrimp quesadillas, smoked queso dip, bacon ranch jalapeno poppers, or crunchy taco cups. Throw in frozen margaritas, and you will have a celebration.

If you need more ideas, check out all of my appetizer recipes or Cinco de Mayo recipes.

How to make it ahead:

Follow the directions to make it, but do not bake it. Store it covered in the refrigerator for up to 24 hours. When ready to serve it, remove it from the fridge and bake as directed.

It can also be made ahead and stored tightly covered in your freezer for up to three months. Before baking it, allow it to thaw overnight in the fridge.

Leftovers, storage, and reheating:

If you have them, leftovers should be stored in an airtight container in the fridge for 3-4 days. This delicious dip can be reheated in a 350°F oven for about 15 minutes (or until heated through) or in the microwave for 30-45 seconds.

Recipe FAQs:

Can this dip be served cold?

Most corn dips that are served cold do not contain cream cheese, or if they do, it’s just a bit. This corn dip is best served hot, but I actually also like it cold or at room temperature. You decide.

Can this dip be made in a crock pot or slow cooker?

To make it in a crock pot or slow cooker, add the corn mixture and cook it on low for two to three hours or until it is hot and bubbling around the edges. Stir well before serving.

How long can you let dips made with cream cheese sit out at room temperature?

They should not sit out for more than two hours.

Expert tips and tricks:

You can substitute one and a half cups of fresh sweet corn or frozen corn for canned corn. If you use fresh corn, you do not need to cook it first; you will need at least two ears. If you use frozen corn, allow it to thaw completely, and drain any accumulated liquid.
To remove the ribs and seeds from your jalapeño, cut them in half lengthwise, and use a serrated grapefruit spoon to scrape them out before cutting them up.
When working with jalapenos, you might consider wearing gloves. If not, wash your hands thoroughly and avoid touching your face or eyes, as the oils from the peppers can cause irritation.
I like to use Monterey Jack cheese in this recipe because it melts beautifully. You can also use Mexican cheese blends, cotija cheese, or pepper jack. Purchased pre-shredded cheese works fine in this recipe.