Print Recipe Add to Collection
5 from 1 vote

Spicy Cheesy Corn and Tomato Dip

Spicy Cheesy Corn and Tomato Dip - you've got perfection here with this spicy, creamy and cheesy corn dip. Time to start the party!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: corn and tomato dip, dip recipe
Servings: 6
Calories: 211kcal
Author: Joanna Cismaru


  • 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


  • 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.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 211kcal | Carbohydrates: 14g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 285mg | Potassium: 247mg | Fiber: 1g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 13.4mg | Calcium: 225mg | Iron: 0.8mg