Hi friends! I’m so excited to share this delicious Hot Mexican Corn Dip Recipe with you today. It’s my favorite time of year when May rolls around because not only does that mean the weather is warming up, but it also means Cinco de Mayo! My family loves eating Mexican food for dinner multiple times a week, so any extra excuse to indulge in some of our favorites, we take advantage of.

We’re going all out this year with some of our favorites. I will surely be making this Mexican Pasta Salad, these Mexican Strawberry Tequila Mojitos (for the grown-ups of course!), and for a dessert to nibble on this yummy Margarita Tequila Bark Candy. What recipes will you make to celebrate?

ALL MY FAVORITE MEXICAN RECIPES AT THE BOTTOM OF THIS PAGE…

I hope you enjoy this Mexican Corn Dip Recipe as much as I do! You can grab all the recipe details below:

Hot Mexican Corn Dip Recipe

Mexican Corn Dip Recipe | OHMY-CREATIVE.COM | Corn Dip Cream Cheese | Corn Dip | Hot Corn Dip | Jalapeno Corn Dip #appetizer #corndip #Mexican #spicy

Instructions:

Pre-heat oven to 350 degrees.

Chop the veggies.

Set aside.
Combine butter and cream cheese in a medium saucepan.
Cook over medium heat.

Stir until smooth and creamy.

Add corn, bell pepper, jalapeño pepper, and pickled jalapeños.

Stir.

Add paprika, cayenne, green chili salsa, salt, and pepper.

Stir.

Stir in 1 1/2 C cheddar cheese, continuing to stir until melted.

Scoop mixture into a casserole dish topping with rest of the cheddar cheese.

Bake at 350 degrees for 15-20 minutes. (until hot and bubbly)

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Hot Mexican Corn Dip Recipe

Ingredients

3 + 1/2 cans of corn drained/ rinsed
1 large green bell pepper diced
4 fresh jalapeno peppers seeds/veins removed then diced
1/2 C diced pickled jalapeno peppers
1/2 C green chili salsa spicy
5 TBSP unsalted butter
1 package cream cheese softened
1/2 tsp regular paprika
1/2 tsp. cayenne pepper
2 C grated sharp cheddar cheese
salt and pepper to taste
Toppings:
cilantro
hot sauce
grated sharp cheddar cheese
diced jalapeños

Instructions

Pre-heat oven to 350 degrees.
Chop the veggies.
Set aside.
Combine butter and cream cheese in a medium saucepan.
Cook over medium heat.
Stir until smooth and creamy.
Add corn, bell pepper, jalapeño pepper, and pickled jalapeños.
Stir.
Add paprika, cayenne, green chili salsa, salt, and pepper.
Stir.
Stir in 1 1/2 C cheddar cheese, continuing to stir until melted.
Scoop mixture into a casserole dish topping with rest of the cheddar cheese.
Bake at 350 degrees for 15-20 minutes. (until hot and bubbly)

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Susan B

Hi, I’m Susan! Thanks for stopping by Oh My! Creative. I like to have fun, make fun things…you know, create stuff! I love DIY, decorating and design and like any girl…shopping and lunch!

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Hot Mexican Corn Dip Recipe

Hot Mexican Corn Dip Recipe