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Hot-n-Spicy Corn Dip

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If you’re looking for a game day treat or need to throw something together quickly because more people showed up than you thought, here’s a really easy Hot and spicy corn dip recipe!


2 c. frozen corn, thawed, well drained
1(8oz) pkg Neufchatel Cheese or cream cheese softened
1 lg tomato, diced or 1 can Rotel, mostly drained
1/2 cup Shredded Four Cheese Blend
2 Tbsp. finely chopped pickled jalapeño peppers
1/4 tsp. chili powder

HEAT oven to 350°F.

MIX all ingredients except chili powder until blended & spread in a pie plate (misted with cooking spray first). Bake at 350F for 20 minutes until golden brown. Serve with veggie sticks, crackers, wheat thins, etc. You can use Cream cheese in place of the neufchatel cheese, but it’s higher in fat/calories.

If you don’t have a tomato or if you want to kick it up a bit just drain the juice from a can of Rotel Tomatoes (hot or mild) and then add that in Place of the diced tomato.

This looks really cool if you serve it with Blue tortilla chips.

Photo credit: Kraft

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1 thought on “Hot-n-Spicy Corn Dip”

  1. I made this last year for our Superbowl party and it was a hit! This year I will make a couple pans and have one ready to heat in the oven just in case. They’re right about the Blue Tortilla Chips too!


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