Spicy Cheesy Corn and Tomato Dip – you’ve got perfection here with this spicy, creamy and cheesy corn dip. Time to start the party!
I have a special corn dip for you that’s spiiiiicy and totally delicious. Did I mention how spicy this corn dip is? And it’s all from that beautiful serrano pepper.
Now if you can’t handle the heat, then by all means leave it out and you’ll still have a yummy and cheesy corn dip but if you’re brave, add that serrano pepper in there and dig in.
Now I love corn so to me the idea of turning a favorite ingredient into a dip is common sense. So that’s what I put into this dip, my favorite things; corn, tomatoes, serrano peppers, and loads of cheese. You may wonder why the tomatoes but trust me when I tell you that you will welcome the coolness of the tomato as you eat this dip.
But tomatoes and cheese are again, common sense to me. They go together like peanut butter and jelly.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Butter – Unsalted so as to control the sodium content of our dip.
- Onion – 1 medium onion chopped up fine.
- Corn – I used canned corn today, 2 whole cans completely drained. If you’d prefer to use frozen or even fresh I sure won’t stop you!
- Heat – We’re using serrano peppers today to give this dish some spice. Don’t fear the heat – embrace it!
- Cheese – You can use whatever melty cheese you prefer! I recommend either cheddar, Tex Mex, or Monterey Jack. Whichever you go with try to ensure you grate it fresh.
- Tomatoes – We’re chopping up cherry tomatoes today for that bright burst of color and flavor.
- Sour cream – This is the creamy, tangy element of our dish. You can always substitute this out for Greek yogurt if you’d prefer.
- Parsley – Chopped up fresh to be sprinkled lovingly over top.
- Seasoning – Salt and pepper.
How To Make Spicy Cheesy Corn and Tomato Dip
- Preheat oven to 350 F degrees.
- Saute the sauteables: Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
- Combine the dip: In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
- Bake for about 15 minutes or until cheese is bubbling and the top is golden
How To Make This Dip Your Own
Another beautiful thing about this dip is that it’s so versatile. Want to crank up the heat? Add some more Serrano! Feeling extra brave? Add jalapeno or even swap them out for a spicier pepper like a habanero. You can even leave the peppers out entirely if you don’t want any heat!
Top it with some crumbly queso fresco after it comes out of the oven, a drizzle of sour cream, or anything you can think of! If you can dream it you can drizzle it!
What Can I Serve My Dip With?
- Crackers
- Pita chips
- Celery sticks or carrots (if you’re feeling healthy)
- A nice loaf of crunchy french bread
Storing Leftovers
If you make this dip ahead of time, leave the baking until right before serving. Cover it well and store it in the fridge. Bake for 45 minutes out of the fridge, or until nice and bubbling hot.
If you manage to have some leftovers, transfer them to a sealable container and store in the fridge for 3-4 days. You can reheat it in the microwave, but I would suggest putting it back in the oven so that you don’t lose that nice, brown, crisp exterior.
Looking For More Delicious Dips? Try These Recipes:
- Mexican Street Corn Salad
- Spicy Cheesy Corn and Tomato Dip
- Crockpot Bacon Queso Blanco Dip
- Chile Con Queso
- Spinach Artichoke Dip
- Baja Spinach Dip
- Skillet Pizza Dip
- Bacon Corn Dip
- Skillet Pull Apart Bread with Spinach and Artichoke Dip
- Easy Hummus
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Spicy Cheesy Corn and Tomato Dip
Ingredients
- 1 tbsp butter unsalted
- 1 medium onion chopped
- 2 cups corn I used canned and drained
- 1/2 red serrano pepper chopped
- 1 1/2 cup Tex Mex cheese or cheddar cheese or Monterey jack cheese
- 1/4 cup parsley chopped
- 1/4 cup sour cream
- 1/4 tsp salt or to taste
- 1/2 tsp pepper
- 1 cup cherry tomatoes chopped
Instructions
- Preheat oven to 350 F degrees.
- Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
- In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese if preferred.
- Bake for about 15 minutes or until cheese is bubbling and the top is golden.
Recipe Notes
- If you make this dip ahead of time, leave the baking until right before serving. Cover it well and store it in the fridge. Bake for 45 minutes out of the fridge, or until nice and bubbling hot.
- If you manage to have some leftovers, transfer them to a sealable container and store in the fridge for 3-4 days. You can reheat it in the microwave, but I would suggest putting it back in the oven so that you don’t lose that nice, brown, crisp exterior.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Can I make this a few hours ahead of time (3-4 hours) and then pop it in the oven when guests arrive?
Yes, absolutely you can do that.
I HAVE YET TO FIND A RECIPE SO MOUTHWATERING THAT I CAN”T WAIT TO MAKE ALOT OF THEM, THANK YOU SO MUCH FOR SUCH GREAT SOUNDING RECIPES!!!!!!!!!!!!!!!
Oh you’re welcome, so glad you’re enjoying them. 🙂
I love the cheese and tomato combination as well! One of my favorite summer snacks is fresh mozzarella, tomatoes, basil, and balsamic vinegar. This dip looks great! Pinned to my savory dip board.
Thanks so much Darlene 🙂