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Spicy Cheesy Corn Dip (Easy Party Appetizer Everyone Loves)

This Spicy Cheesy Corn Dip is creamy, cheesy, and packed with sweet corn and jalapeños. An easy appetizer that's perfect for game day, BBQs, and parties
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Ingredients

  • 3 cups corn kernels fresh, frozen, canned, or fire-roasted
  • 4 ounces cream cheese softened
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 cup shredded Monterey Jack cheese or mozzarella
  • ½ cup grated Parmesan cheese
  • 2 to 3 jalapeños finely diced (remove seeds for a milder dip)
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup panko breadcrumbs

Garnish

  • 1 Roma tomato diced
  • 2 green onions thinly sliced
  • Chopped cilantro optional
  • Tajín seasoning optional

Instructions

  • Preheat the oven to **375°F (190°C).**
  • In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and mayonnaise until smooth.
  • Stir in the corn, Monterey Jack cheese, jalapeños, garlic powder, chili powder, smoked paprika, oregano, salt, and black pepper until everything is evenly combined.
  • Transfer the mixture to a lightly greased 8x8-inch baking dish.
  • Sprinkle the Parmesan cheese evenly over the top, followed by the panko breadcrumbs.
  • Bake for **20 to 25 minutes**, or until the dip is hot and bubbly around the edges.
  • For an extra crispy topping, broil for **1 to 2 minutes** at the end of baking, watching carefully so the breadcrumbs don't burn.
  • Remove from the oven and let cool for about **5 minutes**.
  • Garnish with diced tomatoes, sliced green onions, chopped cilantro, and a sprinkle of Tajín, if desired.
  • Serve warm with tortilla chips, crackers, toasted baguette slices, celery sticks, or sliced bell peppers.

Notes

Fresh, Frozen, or Canned Corn
Fresh corn offers the sweetest flavor, but frozen or canned corn work just as well. If using frozen corn, thaw and drain it first. If using canned corn, drain well before mixing.
 
Adjust the Heat
For a milder dip, remove the seeds from the jalapeños. For extra spice, leave the seeds in or add a pinch of cayenne pepper.
 
Make Ahead
Assemble the dip up to 24 hours ahead, cover, and refrigerate. Bake just before serving.
 
Storage
Store leftovers in an airtight container in the refrigerator for up to **4 days**.
Reheat in the microwave, oven, or air fryer until warmed through.