This hot corn dip with smoky Hatch chiles is a total crowd-pleaser—creamy, cheesy, and perfect for passing around at your next party. Just be warned: It’s dangerously hard to share!
I love appetizers. I think I enjoy them more than the main dish. There’s something fun about eating bites from a smorgasbord as far as the eye can see. Dips are especially irresistible for me.
Salty chips with heaps of salsa, guacamole, artichoke dip and the likes… yum! Nothing says “Game Day” more than a hot cheesy dip and a massive bowl of chips.
I seriously can’t stop myself if I’m sitting next to a bowl of delicious dip! Maybe that’s why I have so many on my blog???
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Recipe highlights
- Family favorite: This hot corn dip is one of my go-to party dip recipes for almost 15 years! It is one of my most requested recipes when I host a party. There is nothing ordinary about it and it is a real crowd-friendly dip for any occasion!
- Simple: This is a super easy dish to make. You can throw it all together in the baking dish ahead of time, then pop it in the oven so it comes out of the oven hot and bubbling and oh so cheesy when the guests arrive!
- Flavor: The sweet corn is bathed in a cheesy dip that is as mild or as spicy as you want, thanks to the Hatch chiles. Since they come in hot, medium and mild varieties, you can make this dip as spicy as you want. Smokey chiles, sweet corn and cheesy goodness – scooped up with a salty, crispy tortilla chip. This is what I call heaven!
Ingredients you need
- Butter: Something magical happens when you sauté corn in butter – swoon! But if you don’t have butter, you can also use margarine or olive oil.
- Onion: Use yellow or white onions.
- Red bell pepper: Red bell peppers are slightly sweet and my favorite variety. You can also use orange, yellow or green bell peppers.
- Corn kernels: I typically use frozen corn, but you can also cut kernels from fresh ears of corn.
- Hatch Chile: If you are using fresh chiles, they will need to be roasted, peeled, seeded and chopped. You can also use canned green chiles, Anaheim chiles or jalapeños.
- Garlic: Fresh garlic adds the best flavor, but you can substitute with garlic powder.
- Green onions: You can also use chives or regular onions.
- Mayonnaise: The base of the dip is made with mayonnaise. You can use regular, low fat or olive oil based mayo – it’s up to you!
- Pepper jack cheese: I like to add more kick by using pepper jack, but you can also use plain Monterey Jack or Mozzarella cheese.
- Kitchen staples: Salt and pepper.
Step-by-step directions
- Prep the chiles. If you are using fresh Hatch chiles, you will need to roast them first. You can cook them over your gas stove directly over the flame, in the oven or over a grill. You can to cook until the chiles are soft and the skin charred.
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- Then transfer to a paper bag to cool. Once cooled, the peels should come off easily. They will need to be seeded and chopped. If using spicy chiles, wear latex gloves!!!
- Sauté the onions. Melt butter in a large skillet and sauté the onions. Once softened, stir in the bell peppers.
- Sauté the corn. Add more butter then cook the corn kernels until they turn deep golden brown, about 5 minutes.
- Add the chiles. Add Hatch chile and garlic and continue to cook for another 2 minutes. Remove from heat and season with black pepper and green onions.
- Finish the dip. Let mixture cool a few minutes, then stir in mayonnaise and half the pepper jack cheese. Pour mixture into an 8-inch square baking dish and sprinkle remaining cheese on top. Bake in the oven at 350F until bubbly and golden brown, 20-30 minutes.
Expert tips and recipe FAQs
If you get a box of Hatch chiles, you can roast them at home, peel them and then bag them up. Freeze them and you have roasted Hatch chiles all year long! And if you can’t find fresh chiles, you can always find the canned varieties.
Want to try more Hatch chile recipes? Try my chicken chile verde, Hatch chile dip, Hatch chile chocolate chip cookies, instant pot pulled pork chile verde
and my pulled pork chili.
Storing/Freezing Instructions
TO STORE: Store any leftover dip in an airtight container and refrigerate for up to 4 days. The dip reheats well in the oven, toaster oven or microwave.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
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Hot Corn Dip
Ingredients
- 2 tablespoon butter unsalted, divided
- 1 cup chopped onion
- ½ cup chopped red bell pepper
- 4 cup corn kernels frozen and thawed, or cut from 4 ears of fresh corn
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 Hatch Chile roasted, peeled, seeded and chopped
- 3 garlic cloves minced
- ¼ cup chopped green onions
- 1 cup mayonnaise
- 16 oz shredded pepper jack cheese divided
Instructions
- Preheat oven to 350ºF.
- In a large non-stick skillet, over medium-high heat melt 1 TBS butter. When the butter melts add the onion.
- Sauté onions until they start to soften, about 3-5 minutes.
- Stir in bell pepper and cook an additional 5 minutes.
- Add remaining butter to the pan. When the butter is melted, stir in corn kernels. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
- Add Hatch Chile and garlic and continue to cook for another 2 minutes.
- Remove from heat and season with black pepper and green onions.
- Let mixture cool a few minutes, then stir in mayonnaise and half the pepper jack cheese (8 oz).
- Pour mixture into an 8-inch square baking dish and sprinkle remaining cheese on top. Bake in the oven until bubbly and golden brown, 20-30 minutes.
- Serve hot.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Now I know from first hand experience how delicious this is!! Glad I have the receipt now.
Super Bowl party appetizer? Check! Thanks for sharing this – my family can’t wait to try it!
Ooooooh this looks fantastic!
Dip with a twist…I love hatch chiles! This will be on my game day menu. Thanks!
Thanks, Candace. I’ve also made it with Cabot cheddar and it’s delicious!