This Hot Corn Dip with chili cheese Fritos is a crowd-pleasing, easy dip recipe perfect for gameday parties, family gatherings, or as a delicious side dish that pairs nicely with beef, chicken, and pork. It’s a winning combination of flavors everyone will enjoy and request often.
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If you’ve never had corn dip, you’re missing out! Luckily for you, I have a delicious baked corn dip that’s loaded with jalapenos and Chili Cheese Fritos, for a nice spicy kick!
This is one amazing appetizer dip, you guys! I love to make a batch of this corn dip for the family when we get together, and it’s always a great addition to any potluck or party. Once you try it, you’ll understand why everyone loves it so much.
This delicious dip starts with whole kernel corn mixed into a creamy base of mayonnaise and sour cream that’s loaded with diced jalapenos, water chestnuts for crunch, seasonings, and Monterey Jack cheese. It’s baked until melted and finished off with Chili Cheese Fritos right before serving to add crunch and another zesty layer of flavor.
If you love party dip recipes you’ve got to try my creamy and zesty Sausage Queso Dip and this Spinach and Artichoke Dip.
Why You’ll Love This Corn Dip with Fritos
- Perfectly Balanced Flavors. The corn. mayo, sour cream, green onions, and water chestnuts provide a creamy base, while the jalapenos, garlic powder, black pepper adds a touch of heat and spice. The Monterey jack cheese gives it a ton of gooey, cheesy goodness and ties everything together. The Chili Cheese Fritos® add a bit of spice and a nice crunch to the dip.
- So Easy to Make. The ingredients are easily found at the local grocery store and it takes just minutes to mix up.
- Great for All Occasions. Whether you’re making it for the family or entertaining a large crowd, this corn dip with Fritos is always a hit!
Ingredients
You’ll only need a few simple ingredients to make this recipe, and most of them are kitchen staples. Anything you don’t have is a quick trip to the grocery store away.
- Whole kernel corn: The star of the show for a sweet and slightly crunchy base that pairs nicely with the other ingredients.
- Mayonnaise: Adds creaminess and richness to the dip, and also helps bind all the ingredients together.
- Sour cream: For tanginess that helps to balance out the sweetness of the corn. You can also use plain Greek yogurt if you prefer!
- Green onions: Adds a touch of freshness and oniony flavor to the dip.
- Jalapenos: For some heat and spice. It can be adjusted to your liking by adding less or more depending of taste.
- Water chestnuts: Give a crunchy texture to the dip and helps prevent the dip from becoming too runny.
- Seasoning: Garlic powder adds a savory garlicky flavor while black pepper brings a touch of spice.
- Monterey Jack cheese: For plenty of cheesiness and flavor! You can also use a Mexican or Taco blend of cheese or even sharp cheddar cheese.
- Chili cheese Fritos®: The final touch of heat and spice as well as a nice crunchy texture.
Be sure to check the recipe card at the end of the post for the full ingredient list with measurements.
Variations
- Mild Corn Dip: Swap the jalapenos for canned green chilies. This will add flavor but significantly reduce the spiciness. Instead of the chili cheese Fritos simply use the regular version.
- Rich Tangy Flavor: Use cream cheese in place of mayonnaise for a super rich dip with a bit more tang.
How to Make Hot Corn Dip with Fritos
Making this dip is a snap. It’s mostly just mixing and then baking. It couldn’t be simpler! To get started, preheat the oven to 350 degrees, and spray a 13×9 baking dish with nonstick cooking spray.
- Step 1: Make the Corn Dip. Add the drained corn, mayonnaise, sour cream, green onions, diced jalapenos, water chestnuts, garlic powder, and black pepper to a large bowl and stir to combine. Then mix in the shredded cheese/
- Step 2: Bake. Bake the dip uncovered for 40 to 45 minutes.
- Step 3: Add the Fritos. Coarsely crush the Fritos and pour them over the top of the corn dip. Just before serving, stir to incorporate the Fritos into the dip. Enjoy!
Expert Tips
- Crushing the Fritos. The easiest way to crush the Fritos is to just squish the bag they come in, or place them in a resealable bag and use a mallet or rolling pin to crush them.
- Drain Well. Make sure to drain your corn thoroughly to avoid a watery dip.
- Use Caution. Always wear gloves and NEVER touch your face when working with jalapenos.
- Store: Refrigerate leftover Mexican corn dip for up to 4 days in an airtight container. To reheat it, place it in a baking dish and bake at 350 for 20 minutes until heated through.
Serving Suggestions
This delicious hot jalapeno corn dip makes a tasty, unexpected topping for tacos or fajitas. Try them with our air fryer tacos, Tex Mex breakfast tacos, or skirt steak fajitas to see how well they pair.
You can make Tex-Mex burgers by adding some to your hamburgers, too. We love it with these frozen turkey patties and homemade burger buns!
Mexican hot corn dip is perfect for dipping! Try it with potato chips, homemade tortilla chips, pita chips, or veggies. It’s also great with other dips like this simple habanero salsa!
Recipe FAQ
Absolutely. Corn dip is an easy recipe to make in the Crock Pot. Simply combine the ingredients and cook on low for 2 hours, stir, and cook for another 2 hours on low.
Absolutely! Both fresh and frozen corn will work well in this dip. Be sure to defrost your corn, drain it, and pat it dry before adding it to the recipe to avoid excess water in the dip.
The flavors in this corn dip are even better the next day. You can make this dip up to a day ahead of time with one caveat. Don’t add the Fritos until you’ve reheated the dip, and you’re ready to serve it.
No. When mayonnaise-based dips are defrosted, they break. No amount of stirring will ever get the texture right again.
Try This Delicious Fritos Corn Dip Today
This hot corn dip recipe is loaded with all your favorite Mexican street corn flavors and an extra kick of flavor and crunch thanks to Chili Cheese Fritos. It’s also super easy to make, and it’s ready in just about an hour from start to finish. You have to love that combo! Make this dip for Taco Tuesdays, parties, potlucks, or even family game or movie nights. Just make it! You’re doing to love it, I promise.
More Delicious Appetizer Dips You’ll Enjoy
Easy Homemade Guacamole is made with fresh ingredients, is super flavorful and easy to make, and is a family favorite guacamole recipe the whole family will enjoy.
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Baked Corn Dip with Fritos
Ingredients
- (4) 15-ounce cans whole kernel corn, drained well
- 1 ½ cups mayonnaise
- 1 ½ cups sour cream
- ¾ cup sliced green onions
- 2 jalapenos, stem, seeds removed, diced
- 8-ounce can diced water chestnuts, drained
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 6 cups Monterey jack cheese, shredded
- 9.75 ounce chili cheese Fritos®
Instructions
- Preheat oven to 350° and spray a 13 x 9 baking dish with non-stick cooking spray.
- In a large bowl, add drained corn, mayonnaise, sour cream, green onions, diced jalapenos, water chestnuts, garlic powder and black pepper. Stir.
- Add shredded cheese, stir to combine.
- Pour corn mixture into the prepared baking dish.
- Bake for 40-45 minutes, uncovered.
- Carefully remove from the oven.
- Coarsely crush Fritos and pour over the top of the corn dip.
- Before serving, stir to incorporate the Fritos into the dip.
Notes
- Crushing the Fritos. The easiest way to crush the Fritos is to just squish the bag they come in, or place them in a resealable bag and use a mallet or rolling pin to crush them.
- Drain Well. Make sure to drain your corn thoroughly to avoid a watery dip.
- Use Caution. Always wear gloves and NEVER touch your face when working with jalapenos.
- Store: Refrigerate leftover Mexican corn dip for up to 4 days in an airtight container. To reheat it, place it in a baking dish and bake at 350 for 20 minutes until heated through.
