Baked Hot Pepper Jack Corn Dip packs a punch of flavor. The sweet corn balances the heat in the pepper jack cheese and makes it the perfect starter for any occasion when festive appetizers are on the menu.

Ingredients to Make Hot Pepper Jack Corn Dip Recipe

Hot Mexican corn dip is one of my favorite dips to make especially during the summer when fresh corn is abundant. Roasting corn in the oven brings out the natural sweetness in the flavor. Hence the reason, I often roast corn on the cob slathered with butter and herbs. It literally makes it finger licking good with the bonus of being able to make a large batch at one time so everyone gets their fill. This elote dip is filled with spice and Mexican flavor. Ingredients you’ll need to make Hot Pepper Jack Corn Dip: (Scroll down for full printable recipe card.)

Fresh Corn Kernels: Use four cups of fresh corn or frozen corn that’s been thawed.
Serrano Pepper: One medium Serrano or jalapeno pepper for spice.
Red Bell Pepper: Lends a sweet flavor to balance the serrano pepper.
Green Onions: For color and a mild onion flavor.
Fresh Garlic: Minced garlic ads a bite to the sauce.
Butter: Salted or unsalted butter to saute the veggies.
Cream Cheese: Whipped cream cheese gives the dip a fluffy light texture.
Mayonnaise: For maximum creaminess.
Sour Cream: For the tangy taste.
Shredded Cheese: Two cups of pepper-jack cheese adds the ooey to the gooey.
Herbs: Fresh cilantro (optional).
Shortcut Seasoning: Taco seasoning plus ground chipotle pepper for added heat. (Use in place of homemade seasoning.)
Homemade Seasoning: (If using) Ground cumin, dark chili powder, Mexican oregano, seasoned salt, ground chipotle pepper and lemon pepper.

How to Make the BEST Hot Pepper Jack Corn Dip Recipe

Heat Oven and Prepare Skillet – Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive oil, set aside.
Sauté Peppers – Heat butter with the sliced green onion, serrano pepper and red bell pepper. Season lightly with seasoned salt and black pepper. Sauté until the peppers begin to soften, then add the minced garlic. Saute for 1 minute.
Cook Corn – Add the corn kernels to the pan cooking over medium-high until it begins to brown.
Combine – Remove from the stove and add the remaining ingredients, reserving 1/2 of the shredded pepper-jack cheese for the top. Stir until combined.
Transfer Corn Mixture to Pan – Pour the corn mixture into the cast iron skillet or baking dish. Sprinkle the remaining cheese on top.
Oven – Bake per the recipe until bubbly and golden brown.
Serve – Serve with corn chips, tortilla chips, celery sticks, carrots or crackers.

Tips for Making Corn Dip

Kitchen Tools You’ll Need: Large bowl, measuring cups and spoons, cheese grater, 10 inch cast iron skillet or similar size baking dish, sharp knife and chopping board.
Mayonnaise: Use your favorite brand of mayo in this Hot Mexicorn Dip.
You can bake this dip in a cast iron skillet or any oven safe stainless steel skillet. You can also make it in a baking dish that’s similar in size.
Use an Oven Safe Skillet: The prep for this dip beings on the stovetop and to avoid unnecessary clean-up start with the pan you intend to bake it in. I’ve used both an oven safe stainless steel skillet as well as my trusted cast iron skillet with amazing results. Copious amounts of pepper jack cheese doesn’t hurt the flavor, either.
Grate Your Own Cheese: Pre-shredded cheese is drier than freshly grated cheese. I highly recommend that you grate your own cheese for the most delicious texture and flavor.
How to Serve Corn Dip: Serve this dip with lots of tortilla chips, fresh veggies or fritos for dipping.

Recipe Variations

Hot Mexican Corn Dip Variations: Corn and crab pair beautifully in this Mexican corn dip. You can add one cup jumbo lump crab meat for a seafood twist. You could also cooked chorizo sausage or black beans for a vegetarian option. For more of a Mexican street corn taste and flavor, omit any protein.
Sour Cream: You can use plain greek yogurt in place of sour cream.
Herbs: If you don’t care for cilantro, you can omit it or replace it with flat leaf parsley.
Cheese: You could swap out the cheese using another variety. Monterey jack cheese, colby jack cheese or sharp cheddar cheese would all work well in this dip.
Peppers: You can omit the peppers and add a can of diced green chiles for spice.
Lemon Pepper: You can use black pepper and add a splash of fresh lemon juice or fresh lime juice to the sauce.
Garnish: You may also like to sprinkle the top it with cotija cheese.

Storage and Leftovers

Leftovers: Store baked Hot Pepper Jack Mexican Corn Dip in an airtight container chilled in the fridge for up to 3 days.
Reheating: Reheat leftovers in single servings in the microwave or in a 350°F oven just until heated through.

More Recipes Using Corn to Make

Southern Style Creamed Corn made on the stovetop.
Mexican Street Corn Salad is a delicious option for picnics and casual gatherings.
Four Cheese Hot Crab and Corn Dip a seafood extravaganza.
Oven Roasted Corn on the Cob.
Chipotle copycat Easy Corn Salsa.
Loaded Corn Cakes served with a dollop of sour cream and bacon.
Fresh Corn Salsa from Lemon Tree Dwelling.

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