Cheesy corn dip is a super easy and really tasty appetizer or game day snack. The sweetness of the corn mixes well with the mild mozzarella and then gets a little kick from the jalapeno and sharp cheddar. The mayo ties it all together. I serve this with tortilla chips but veggies and crackers work too.
Start by gathering all your ingredients together and mixing everything in a large bowl. Save 1/4 cup of the mozzarella to top the dip. Mix well to combine everything.
A couple of notes about the ingredients. In the summer, I’ll use fresh corn right off the cob. In the winter or when I’m in a rush (which is a lot of the time), thawed frozen corn works just fine. Just stay away from canned corn. It tends to be soft and water logged and doesn’t have that fresh, pop I love in the fresh corn. BTW: frozen corn has that pop too, so go with that in the winter months. I used sugar substitute but feel free to use regular sugar or leave it out completely. Your call.
I’ve used fresh jalapenos for some heat, but if you like spicy, you may want to add a teaspoon or more of hot sauce to the mix. If I’m serving a crowd and I’m not sure how hot they like their dip, I’ll serve a bottle of hot sauce on the side. Your “spicy” friends will thank you.
Once you have everything well combined, I spoon it into a casserole dish sprayed with cooking spray. Just evenly distribute the mix in the dish. You can also make this in individual ceramic cocottes or oven-safe cups and serve them as individual starters. Bake the dish for 10-12 minutes until piping hot.
Now it is time to top the casserole dish with the remaining mozzarella cheese. Feel free to use more if the mood strikes you. This is just packed with cheese and more is just more…and darn delish! You could also substitute other melting cheeses on top but I find mozzarella works best. Cheddar or a Mexican blend would be great.
Put the dish under the broiler for about two minutes to get the top nice and golden brown and the cheese is completely melted.
Remove from under the broiler. You can sprinkle with chives (optional) and serve with a pile of warm tortilla chips. Let your guests dig in or serve them a big section of the dip with their own chips to stop the dreaded “double-dipping”.
If you like this dip, try my Herbs and Lavender Fontina Dip, Classic Hummus or my trio of Kiwano Salsa, Guacamole & Kiwano Yogurt Dips. Looking for other Mexican inspired appetizers? Try my Black Bean and Veggie Quesadillas, My Healthier Black Bean Nachos or my 7 Layer Mexican Dip cups
Did you like this recipe? If so, leave a rating below and let me know if you changed anything. I love to hear how you made it your own.
Cheesy Corn Dip
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 Cups Corn kernels, fresh from 2 ears sweet corn OR frozen and thawed
- 1/2 Cup Mayonnaise
- 2 Oz. Mozzarella cheese, shredded
- 2 Oz. Sharp cheddar cheese, shredded
- 1 Tsp. Sugar substitute, Lakanto or Spenda works well
- 3 Green onions, thinly sliced
- 1 Tbsp. Jalapeno, finely diced
- Kosher salt and fresh ground black pepper to taste
- 1/4 Cup Mozzarella cheese, shredded
- Cooking spray
- Tortilla chips to serve
Instructions
- Preheat the oven to 400˚F. Spray a baking dish or casserole dish with cooking spray.
- Combine all the ingredients, except for 1/4 cup mozzarella, in a large mixing bowl and mix.
- Pour mixture into the prepared baking dish.
- Bake for 10-12 minutes until the cheese melts and the dish is piping hot. Sprinkle the top of the dish with the remaining 1/4 cup of mozzarella cheese and place the dish under the broiler for two minutes until lightly brown in spots.
- Serve with tortilla chips and enjoy.
