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Spicy Hot Corn Dip

My family and friends love this dip and request it quite often. Make this for your next party and have a new hit on your hands. This recipe has a milder heat to it so if you want to kick it up notch top with additional jalapeno peppers and hot sauce.

Yield: 10 -15 Servings


  • 2 cans of corn (canned, 15.25 oz cans))

  • 1 large red bell pepper, diced

  • 1 large orange bell pepper, diced

  • 4 fresh jalapeno peppers, diced (seeds/veins removed)

  • 4 oz Green Chiles

  • 1 1/2 Stick of butter

  • 1/2 T Cajun Seasoning

  • 16 oz cream cheese

  • 1 3/4 cup grated sharp cheddar cheese

  • Couple dashes of your favorite hot sauce

  • Olive oil


  1. Pre-heat oven to 350 degrees F.

  2. Chop all your veggies and sauté using a dash of Olive oil for 5 minutes under medium heat.

  3. Add the butter and cream cheese. Stir often

  4. Season with Cajun seasoning and hot sauce

  5. Stir in 1 cup of cheddar cheese.

  6. Pour into a greased casserole dish and top with remaining cheese

  7. Bake for 10-15 or until cheese is melted.

  8. Serve with tortilla chips and toasted sliced baguette bread. (I brushed with melted butter and garlic powder.)

  9. Enjoy!

Happy Planning :),



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