Fiesta Corn Dip Recipe
Full of gooey cheese, corn, and a bit of heat, this Fiesta Corn Dip with some tortilla chips is one of our favorite appetizers! It’s a terrific addition to any party, especially on Cinco de Mayo!
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.
Why You Must Make
- It’s an out-of-the-ordinary dip!
- It’s perfect for any gathering— girls’ night out, game day, picnics, and more.
- This is a super easy recipe!
I was introduced to this magnificent Hot Corn Dip at a friend’s house. A group of us who started volunteering together in 2005 sipped on glasses of wine at her house before heading out to dinner.
Kathy served this warm, spicy corn dip, which drew glowing reviews from the crowd. She generously passed on the recipe and I made it for a gathering last Sunday.
It’s pretty much a dump, stir and bake recipe, as easy as can be. Perfect for any sort of party or game day and especially for Cinco de Mayo! Cheesy Nachos are another sure-fire hit when it comes to game day!
- Monterey Jack Cheese – Shredded
- Frozen Corn – Defrosted
- Hellman’s Mayonnaise – May use light mayo, but full-fat tastes best. Duke’s is another great brand.
- Chopped Green Chilies- Small can, drained
- Roasted Red Bell Peppers – Minced
- Parmesan Cheese – Grated
I took this corn dip to a summer picnic. Towards the end of the evening, a gal I didn’t know was working the crowd, looking for the maker of the “corn casserole.” Apparently, the chips got moved to another table and my fiesta corn dip became a side dish. You know a dip is delicious if it’s being eaten with a spoon or fork!!
- This recipe has a little kick from the green chiles, but if you want more heat, add a bit of minced fresh jalapeno to the mix.
- My friend’s easy corn dip recipe used 2 cans of drained fiesta corn. To make this recipe even simpler, add this canned corn instead of corn kernels and roasted bell peppers.
- Serve with tortilla chips, crackers or even fresh vegetables for a healthier option.
- Use a sharp or medium cheddar instead of Monterey Jack if desired.
- This is a great appetizer for Cinco de Mayo, summer picnics, or a gathering of friends.
Yes, just make sure it’s cooked to remove the raw taste and cut off the cob.
If there is electricity, you can serve it in a small crockpot
Or use a chafing dish with a candle or chafing dish canned fuel.
Keep it in a cooler with a hot brick or two or hot water bottles.
Zap it in the microwave to get it hot then wrap it with foil to help retain the heat, removing just before serving.
Wrap the dish in towels, then foil to insulate.
You May Also Like
- Beer Margaritas
- Mini Margarita Cheesecakes
- Mexican Corn Salad
- Fresh Corn Casserole
- Mexican Chopped Salad
- Homemade Taco Seasoning
- Spicy Shrimp Fajitas
- Enchiladas Suizas
- Plus More Appetizer Recipes
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card. Note: As an Amazon Associate, I earn from qualifying purchases. Visit my Amazon Store for my favorite products.
- 8 ounces Monterey Jack cheese, shredded
- 3 cups frozen corn, defrosted
- 2 cups Hellman's mayonnaise (may use light)
- 1/4 cup chopped green chilies (small can), drained
- 1/2 cup roasted red bell peppers, minced
- 1 cup grated Parmesan cheese
- Preheat oven to 375º.
- Mix all ingredients together. Spread evenly in casserole dish and bake 45-60 minutes till top is golden. Serve with tortilla chips.
Amount Per Serving: Calories: 400Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 39mgSodium: 499mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 9g