Dinner

Baked Corn Dip Recipe

ByMaya Arden March 20, 2026March 20, 2026

Introduction

This baked corn dip is a flavorful crowd-pleaser perfect for any gathering. Combining smoky sautéed corn, creamy cheeses, and a hint of spice, it’s both comforting and irresistible. Serve it warm with your favorite chips or veggies for dipping.

A close-up of a woman's hand holding a round yellow corn chip with black specks, scooping creamy, thick dip from a white dish. The dip has a mixed texture with soft layers of melted cheese, creamy white sauce studded with chunks of corn, green and red peppers, and herbs. One side of the dish shows roasted golden corn kernels garnished with small green onion slices. The top layer of the dip is lightly browned and bubbly around the edges, giving a warm and inviting look. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ears corn, removed from the cob (or 2 cans 15 oz. canned corn)
1 medium yellow onion

1 red bell pepper, diced
1 green bell pepper, diced

5 garlic cloves, minced
4 oz can pickled jalapeños, chopped

4 oz can diced green chiles
4 green onions, diced (green and white parts)
3/4 cup mayonnaise

3/4 cup sour cream
8 oz block cream cheese
1 tsp chili powder

1/2 tsp salt
1/2 tsp cracked black pepper
8 oz block pepper jack cheese, shredded

2/3 cup parmesan cheese, grated or shredded
2 tablespoons olive oil
2 tablespoons butter (for coating the baking dish)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn and sauté without stirring until it browns on one side, about 3 minutes, then cook the other side for an additional 3 minutes. Remove corn from the skillet and set aside.
Step 3: Add the remaining 1 tablespoon olive oil to the same skillet. Sauté the onion, red bell pepper, green bell pepper, garlic, and half the green onions until they become soft and translucent, about 6 to 7 minutes.

Step 4: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or spatula to blend until creamy and smooth.
Step 5: Mix in the salt, black pepper, and chili powder. Then add the sautéed corn, pepper and onion mixture, pickled jalapeños, diced green chiles, parmesan cheese, and half of the shredded pepper jack cheese. Fold everything together until evenly combined.
Step 6: Butter a 9×13-inch baking dish and transfer the mixture into it. Spread evenly and top with the remaining pepper jack cheese.

Step 7: Bake in the preheated oven for 30 minutes until bubbly and golden on top. Garnish with the remaining diced green onions before serving.

Tips & Variations

For extra smoky flavor, try using grilled corn instead of sautéed corn.
Substitute pepper jack with cheddar for a milder taste.

Add a squeeze of fresh lime juice to brighten the flavors before baking.
Use a mix of fresh and canned corn to balance sweetness and convenience.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through or in the microwave for 1 to 2 minutes. Stir before serving to maintain creaminess.