Hot Cheesy Corn Dip with Fresh Pico de Gallo
This irresistible hot corn dip combines sweet corn with a rich, creamy blend of cream cheese, cheddar, and Monterey jack cheese, baked until golden and bubbly. Fresh pico de gallo made with tomatoes, onion, cilantro, and jalapeño adds a bright contrast to the indulgent cheese base. Perfect for parties, game day, or any gathering where you want a crowd-pleasing appetizer that disappears fast. The combination of textures from tender corn kernels, melted cheese, and crisp fresh vegetables makes every bite satisfying.
Ingredients
- 3 medium tomatoes, diced
- ½ medium sweet white onion, finely diced
- ½ cup cilantro, chopped
- 2 cloves garlic, minced
- salt and pepper, to taste(optional)
- 1 jalapeño pepper, finely dicedserrano pepper1:1spicy
for more heat
- 1 tablespoon lime juice, freshly squeezed
- 8 ounces cream cheese, softened
- ⅓ cup Mexican crema or sour creamsour cream1:1adds dairy
interchangeable options
- 1 large egg
- 1 teaspoon chili powder
- 8 ounces cheddar cheese, freshly grated
- 8 ounces Monterey jack cheese, freshly grated
- 4 cups white sweet corn, canned drained, frozen, or fresh cooked
Instructions
- 1
Preheat oven to 350°F
- 2
Combine diced tomatoes, onion, cilantro, garlic, salt, pepper, and jalapeño in a small bowl
- 3
Squeeze lime juice over the mixture and toss to combine, then set aside
- 4
Mix cream cheese, crema, egg, and chili powder in a medium bowl until smooth and creamy
- 5
Combine cheddar and Monterey jack cheeses, then reserve 1 cup for topping
- 6
Stir remaining cheese mixture into the cream cheese mixture
- 7
Drain excess liquid from pico de gallo, then stir corn and all but 1/4 cup pico into cheese mixture
- 8
Spread corn dip into a 9x13 inch casserole dish
- 9
Sprinkle reserved cheese over the top
- 10
Bake uncovered for 30-40 minutes until hot, bubbly, and cheese on top is bubbling
- 11
Top with reserved pico de gallo and serve hot with tortilla chips
Tips
Drain excess liquid from pico de gallo thoroughly before mixing into cheese to prevent a watery dip
Use freshly grated cheese rather than pre-shredded for better melting and creamier texture
Let cream cheese come to room temperature for easier mixing and smoother consistency
Good to Know
refrigerate leftovers up to 3 days in covered container
assemble dip up to 1 day ahead, cover and refrigerate, then bake when ready to serve
serve hot immediately after baking with tortilla chips, crackers, or cut vegetables
Common Mistakes
avoid adding pico de gallo with excess liquid to prevent watery dip
don't skip softening cream cheese to avoid lumpy texture
Substitutions
Dairy-Free Swaps
General Alternatives
for more heat
FAQ
Can I make this dip ahead of time?
Yes, assemble the dip completely and refrigerate covered for up to 24 hours. Bake when ready to serve, adding 5-10 extra minutes if baking from cold.
What if I don't have Mexican crema?
Substitute with sour cream, Greek yogurt, or even mayonnaise in equal amounts. The flavor will be slightly different but still delicious.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in microwave or low oven until warmed through before serving.