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    Grits and Pinecones » Recipes » Appetizers » Easy Cheesy Hot Corn Dip with Rotel and Jalapeños

    Easy Cheesy Hot Corn Dip with Rotel and Jalapeños

    April 23, 2017 by Sharon Rigsby, Updated May 17, 2020 4 Comments

    Jump to Recipe Print Recipe
    Easy Cheesy Hot Corn Dip

    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! 

    Easy Cheesy Hot Corn Dip in a white baking dish with tortilla chips.

    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 dip only takes about 5 minutes to throw together. And, this dip may very well be one of the best and most delicious appetizers 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.

    Dip ingredients including corn, a can of Rotel, sour cream and cream cheese.

    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. 

    A clear glass bowl with corn, sour cream, cream cheese and seasonings to make hot corn dip.

    Combine everything. 

    Easy Cheesy Hot Corn Dip mixture in a bowl before baking.

    Pour the corn mixture into a small baking dish that 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.

    Easy Cheese Hot Corn Dip in a white baking dish with a scoop of it on a chip.

    Sharon’s Expert Tips:

    You can substitute fresh or frozen corn for the canned corn. 

    To make this dip ahead, assemble the dish, cover, and refrigerate for up to 24 hours. Bake as directed.  

    This 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 Monterey Jack cheese because it melts beautifully. You can also use any Mexican blend of cheeses.

    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: Redneck Caviar Dip, 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. 

    ★ 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 for Game Day
    Print Pin
    4.5 from 14 votes

    Easy Cheesy Hot Corn Dip with Rotel and Jalapeños

    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!
    Course Appetizer
    Cuisine American, Mexican/Southwestern
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 8 servings
    Calories 271kcal
    Author Sharon Rigsby

    Ingredients

    • 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

    Instructions

    • 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 that 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.

    Notes

    You can substitute fresh or frozen corn for the canned corn. 
    To make this dip ahead, assemble the dish, cover, and refrigerate for up to 24 hours. Bake as directed.  
    This 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 Monterey Jack cheese because it melts beautifully. You can also use any Mexican blend of cheeses.

    Nutrition

    Calories: 271kcal | Carbohydrates: 14g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 725mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 9.9mg | Calcium: 260mg | Iron: 0.9mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Post updated September 18, 2019, to add some helpful tips. No changes to the recipe. 

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    Reader Interactions

    Comments

    1. Tara

      June 26, 2021 at 8:49 am

      I recently made this to take to a friends. It was a major hit and so delicious. Thank you for sharing.

      Reply
    2. Melissa Winter

      February 07, 2021 at 4:29 pm

      5 stars
      It was unusual, but it was good.

      Reply
    3. Kelly

      April 29, 2017 at 10:58 am

      This looks so yummy and simple to make! I’m into spice and cannot wait to try. Thanks for sharing 🙂

      Reply
      • Gritsandpinecones

        April 29, 2017 at 11:52 am

        Thanks so much Kelly! If you like spice, you might want to ramp up the chili powder a bit!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

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