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Baked Hot Cheesy Corn Dip | Best Mexican-Style Appetizer

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This Hot Cheesy Corn Dip is baked with a creamy yogurt base folded with cheese, sweet corn, green chilis, and then topped with fresh vegetables! Easy and delicious appetizer for Super Bowl festivities!

Corn Dip in a casserole dish topped with diced tomatoes

Cheesy Corn Dip

Fair warning – you are going to devour this delicious Hot Cheesy Corn Dip! Sooo…I recommend that you double up on the recipe AND scoop yourself up a portion like I did to have a personal serving! Let your family or guests battle for the rest. Yep! It’s that GOOD!

Earlier in the week I shared an easy Asian Popcorn Snack Mix that is perfect for munching on during the Super Bowl game, and today I have this cheesy dip recipe that I picked from the blogger I was assigned to for the Freaky Friday blog hop that I participate in regularly!

Hot Cheesy Corn Dip Blog Hop

Freaky Friday Blog Hop

Every 3 months or so a group of bloggers secretly poke around another blogger’s site and choose a recipe to highlight. It’s always so hard to pick just one recipe, but I’ve been on target with what I think you’ll like. There were high reviews for this Bacon Cheeseburger Stuffed French Bread that I made for the last reveal, and I know you’ll love this flavorful dip just as much!

Before I introduce you to the blogger and site I found this dip on I have to take a moment to tell you that the lady behind this recipe has brought back some fond memories for me!

Over 20 years ago Alan and I began our married life and Navy career in Hawaii! A place where we experienced our first 6 month deployment, where we trained for our first marathon and where our daughter Ashley was born! We ended up with three job assignments in Hawaii. It’s a wonderful place to raise young children (keikis), especially if you love the outdoors! Both Ashley and Sam have fun memories of boogie boarding, hiking and lazy days on the beach!

Small side dish of corn dip with tortilla chips

Corn Dip From Belle Of The Kitchen

I’m excited to introduce you to Ashlyn! She is the talent behind Belle Of The Kitchen and where I first drooled over this  baked Hot Cheese Corn Dip! Ashlyn is a Southern gal at heart, but right now her family is living in PARADISE! Her husband is serving in the Army and with her two kiddos she is soaking up Oahu’s warm sunshine! How cool is that?! Check out her Instagram to capture the aloha spirit she’s enjoying!

Ashlyn is taking a leave from her teaching career to be home with her little ones, which is lucky for us since she decided to take this opportunity to showcase her talents in the kitchen!

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We have similar cooking styles. Both of us gravitate towards healthy recipes that are delicious! We also have a sweet tooth and don’t deny ourselves, so you’ll see a variety of recipes over at Bell Of The Kitchen. I have my eye on this Creamy Tortellini Fagioli Soup and these Mini Nutella Swirl Oreo Cheesecakes!

A blue rimmed bowl with corn dip and a side of tortilla chips

Healthier Ingredient Swaps

For this Cheesy Hot Corn Dip I mostly used Greek yogurt instead of mayonnaise for the creamy base. It’s a habit to swap the two to lower the fat a tad in most recipes.

I also used frozen corn instead of canned, which required an additional 5 minutes of heating.

This Hot Cheesy Corn Dip is so flavorful! The green chilis and chipotle pepper does a wonderful job of enhancing the flavors with the cheeses, but it’s not spicy so this is safe for kids to enjoy too!

The fresh ingredients added to the top of the dip is the finishing touch for each bite! Serve with tortilla chips, pretzels or fresh veggies!

Yield: 6-8 Servings

Baked Hot Cheesy Corn Dip

Corn dip in a casserole dish topped with diced tomatoes and onions

This cheese corn dip is lightened up with Greek yogurt. Lot's of flavor that can practically be a meal.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 11 ounces of corn, drained if you use canned (I used frozen)
  • 7 ounce Greek yogurt, plain
  • 1 (4.5 ounce) can chopped green chiles, mild
  • 1 whole chipotle pepper in adobo sauce, seeds removed and chopped
  • 1 teaspoon adobo sauce
  • 1 cup monterey jack cheese, shredded
  • 2 cups cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • ground black pepper, to taste
  • 1 small tomato, chopped
  • 2 green onions, sliced
  • 2 Tablespoons cilantro, chopped

Instructions

  • Preheat oven to 350 degrees. Lightly grease a baking dish with non-stick cooking spray.
  • In a large bowl combine yogurt, chiles, chipotle pepper, adobo sauce, cheeses, garlic powder and pepper. Mix well and fold in corn. Pour into prepared baking dish and spread evenly.
  • Bake for 20-25 minutes or until hot and bubbly.
  • Top with tomatoes, green onions, and cilantro.
  • Serve immediately.

    • Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 228Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 287mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 14g

    Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

    Did you make this recipe?

    If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

    © Sandra Shaffer
    Category: Appetizer

    Thank you Ashlyn for this wonderful recipe and for taking me back a few years 😉

    Be sure to visit each participant of this Freaky Friday event! I know you’ll discover some bloggers that you’ll want to visit often!

    blue rimmed platter of corn dip with chopped vegetables on top
    tortilla chips and a scoop of corn dip in a blue rimmed serving plate
    This Hot Cheesy Corn Dip is baked with a creamy yogurt base folded with cheese, sweet corn, green chilis, and then topped with fresh vegetables! Easy and delicious! The Foodie Affair

    Hugs Sandra Signature

     

    Reader Interactions

    Comments

    7. Ashlyn @ Belle of the Kitchen

      I am so excited that we had each other, Sandra, and that we share SO much in common! I loved your recipe that I made, and you chose one of my absolute favorites as well! I love that you made it with Greek yogurt, I’m going to have to try that for sure! I so enjoyed reading your post. Thank you for all of your sweet words! 🙂

      Reply

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