Hot & Cheesy Corn Dip

10 servings
Active Time
Cook Time
Total Time
This Hot & Cheesy Corn Dip is perfect for summer picnics, BBQs, and backyard get-togethers. It's creamy, rich, and so cheesy with the addition of our sweet Canela (or sub spicy Jalapeño Havarti).


  • 1 tablespoon butter, plus additional to grease baking dish
  • 2 (12-oz) bags frozen corn,* thawed
  • 1/2 cup chopped green bell pepper
  • 1 medium red onion, chopped
  • 1-2 jalapeños, seeded, veins removed and finely chopped
  • Salt and freshly-ground black pepper
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cups (8 ounces) Roth Canela or Jalapeño Havarti cheese, divided
  • 1 (4-oz) can chopped green chiles
  • 3 scallions, thinly sliced
  • 1 teaspoon chili powder
  • 2 tablespoons finely chopped cilantro
  • Scallions and cilantro, chopped, for garnish (optional)
  • Tortilla chips, for serving


  1. Preheat oven to 400 degrees F.
  2. Grease pie plate or similar-sized baking dish with a coat of butter. Set aside.
  3. In a large skillet over medium-high heat, melt butter. When foaming subsides, add corn, bell pepper, onion, jalapeños, and 1 teaspoon salt. Cook until onions soften, about 10 minutes.
  4. Stir in garlic and cook 30 seconds until fragrant. Remove skillet from heat.
  5. Meanwhile, in a large bowl combine cream cheese, mayonnaise, and sour cream. Stir in half the cheese, green chiles, scallions, chili powder, and cilantro. Carefully fold in corn mixture; season to taste with salt and pepper.
  6. Spread into prepared baking dish. Top with remaining cheese. Bake uncovered until hot and bubbly, about 20 to 25 minutes.
  7. Remove from oven. Garnish with additional scallions and cilantro, if desired. Serve immediately with tortilla chips.

*Alternatively, use the equivalent weight of fresh corn kernels.