With a name like Easy Cheesy Hot Corn Dip, you would think that this delicious dip would be full of yummy corn and cheesy goodness, and you would be right! But it doesn’t stop there. Add in everyone’s favorite, a can of Rotel and some jalapeños, and you have a crowd-pleasing hot and spicy corn dip!
With a name like Easy Cheesy Hot Corn Dip, you would think that this southwestern inspired dip would be easy to prepare and perfect to serve at a Cinco de Mayo party. And you would be right about that too! Plus it’s perfect for your game day parties and holiday entertaining needs as well!
And, when I tell you that Easy Cheesy Hot Corn Dip only takes about 5 minutes to throw together. And, this spicy corn dip may very well be one of the best and most delicious dips you have ever tasted, well, you will have to trust me on this one!
Easy Cheesy Hot Corn Dip with Rotel and Jalapeños’ Ingredients:
You will need a can of corn, a can of diced tomatoes and green chilies (Rotel), cream cheese and sour cream. Also, you will also need shredded Monterey Jack cheese, chili powder, ground cumin, garlic powder, and Kosher salt.
More great appetizer recipes:
If you are looking for other great Cinco de Mayo recipes, you might also want to check out my post 31 Cinco de Mayo Recipes That You Will Love! From tacos to margaritas and everything in between, these 31 super-easy 5-star rated Mexican recipes are perfect for your Cinco de Mayo celebration!
Other appetizer recipes that you also might like include: Game-Day Relish Trays, Bruschetta with Citrus Roasted Olives and Burrata, Easy Loaded Crispy Potato Skins, and Quick and Easy Hanky Pankies. If you need more menu ideas or recipes, check out my roundup post 41 Quick and Easy Game Day Snacks and Appetizers, or all of my appetizer recipes here.
When you are ready to prepare this delicious dip, gather your ingredients and preheat oven to 350 degrees F.
Add corn, diced tomatoes and green chilies, and three-fourths of a cup Monterey Jack cheese, to a medium-sized bowl. Stir to combine. Then add cream cheese, sour cream, chili powder, garlic powder, cumin, and salt and mix well.
Pour the corn mixture into a small baking dish which has been sprayed with non-stick cooking spray. Bake for 30 minutes or until it is hot and bubbly.
Garnish with chopped cilantro and serve hot with chips or veggies.
Sharon’s Expert Tips:
You can substitute fresh or frozen corn for the canned corn.
To make this spicy corn dip ahead, assemble the dish, cover and refrigerate for up to 24 hours. Bake as directed.
This corn dip is delicious with sturdy corn chips or tortilla chips.
Rotel is the brand name for canned diced tomatoes and green chilies. You can use any brand you like.
I like Monterrey Jack cheese because it melts beautifully. You can also use any Mexican blend of cheeses.
★ If you make this recipe, please give it a star rating below and let me know how you liked it.
Easy Cheesy Hot Corn Dip with Rotel and Jalapeños
- 15.25 oz can of yellow corn drained
- 10 oz can of tomatoes and green chilies Rotel
- 8 oz pkg cream cheese softened
- 1/4 cup sour cream
- 4 oz Monterey Jack cheese grated, divided
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- Optional cilantro for garnish
- Preheat oven to 350 degrees F.
- Add, corn, diced tomatoes and green chilies, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, chili powder, garlic powder, cumin and salt to a medium-size bowl and mix well.
- Pour the corn mixture into a small baking dish which has been sprayed with non-stick cooking spray. Top with the remaining cheese and bake for 30 minutes or until the dip is hot and bubbly.
- Garnish with chopped cilantro and serve hot with chips or veggies.
Post updated September 18, 2019, to add some helpful tips. No changes to the recipe.