Cheesy Jalapeño Corn Dip
This Cheesy Jalapeño Corn Dip recipe is easy to make and so good scooped up with some Fritos! I love making this dip on the smoker, but it can also be made in the oven or in a crockpot.
This is the perfect easy side or appetizer. It’s made with canned corn, Rotel, diced jalapeños, seasonings, cream cheese, Colby Jack cheese, Queso Fresco, and chopped green onions.
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Ingredients
- 2 cans corn, drained
- 1 can Rotel (diced tomatoes and green Chiles)
- 1/4 cup chopped jalapeños
- 8 oz cream cheese
- 1 cup shredded Colby Jack cheese
- 1/2 tsp each salt and pepper
- 1 tsp each smoked paprika and cumin
- 2 tsp chili powder
- 1 tbsp minced garlic
- Queso Fresco
- 3 chopped green onions
- Frito Scoops or tortilla chips
Make Cheesy Corn Dip
To make this super easy and delicious corn dip, start by spraying a 9×13 smoker safe dish with cooking spray. I like using Aluminum pans for this, but you can use any you like.
Next, add 2 cans of drained corn, 1 can of Rotel (NOT drained), 1/4 cup chopped jalapeños, 8 oz cream cheese, shredded Colby Jack cheese, and minced garlic to the pan.
Season with salt, pepper, smoked paprika, cumin, and chili powder. Stir everything together as best you can.
Smoke at 300 degrees for about 1 hour. Stir a couple of times while it smokes.
Once all cheese is melted top with some crumbled queso fresco and the chopped green onions.
Other Cooking Methods
Oven
This Cheesy Corn Dip can also be made in the oven. If cooking in the oven, bake it at 350 degrees F for about 30 minutes, or until all the cheese is melted. It helps to stir 1-2 times while it cooks.
Crockpot
To make this recipe in the crockpot add all ingredients (except for the Queso Fresco and chopped green onions) and cook on low for about 2 hours or until all of the cheese is melted. Again stir at least 1-2 times while it cooks.
Stove
This recipe could even be made in a skillet on the stove! I would add the ingredients to a skillet over medium heat until the cheese melts. Once everything is well incorporated top with the crumbled Queso Fresco and chopped green onions and serve!
Serve Cheesy Corn Dip
My favorite chip to serve with this cheesy corn dip recipe is the Fritos Scoops! It’s also good with tortilla chips.
I served this dip with some smoked baby back ribs and an Asian Coleslaw.
Tips and Frequently Asked Questions
- This recipe can be made on the smoker, in the oven, in a crockpot, or even in a skillet on the stove. See recipe card for details.
- This dip does have a little kick of heat (my kids can still eat it though), but to omit some of the spice you can leave out the chopped jalapeños.
- Drain the corn when making this recipe, but do not drain the Rotel.
- I used the regular diced tomatoes and green Chilies Rotel, but any variation would be good.
- Fritos Scoops are my favorite chip for this dip.
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Ingredients
- 2 cans corn drained
- 1 can Rotel diced tomatoes and green Chiles
- 1/4 cup chopped jalapeños
- 8 oz cream cheese
- 1 cup shredded Colby Jack cheese
- 1/2 tsp each salt and pepper
- 1 tsp each smoked paprika and cumin
- 2 tsp chili powder
- 1 tbsp minced garlic
- Queso Fresco crumbled
- 3 chopped green onions
- Frito Scoops or tortilla chips
Instructions
- Spray a 9×13 smoker safe dish with cooking spray. Add 2 cans of drained corn, 1 can of Rotel (NOT drained), 1/4 cup chopped jalapeños, 8 oz cream cheese, shredded Colby Jack cheese, all seasonings, and minced garlic to the pan.
Smoker
- If making this on a smoker, smoke at 300 degrees for about 1 hour. Stir a couple of times while it smokes. Once all cheese is melted top with some crumbled queso fresco and the chopped green onions.
Oven
- If baking this in the oven, bake at 350 degrees for about 30 minutes or until the cheese is melted. Top with crumbled queso fresco and the chopped green onions.
Crockpot
- If making this dip in the Crockpot, add all ingredients (except for the Queso Fresco and chopped green onions) to the crockpot. Cook on low for about 2 hours or until the cheese is melted. Top with Queso Fresco and chopped green onions.