To make hot Mexican corn dip with meat, brown 1 lb ground beef or chorizo with onion and garlic in an oven-safe cast iron skillet and drain the fat. Stir in 4 cups corn, ½ cup each mayonnaise, sour cream and cotija, plus cilantro, jalapeño, green onions, chili powder, cumin, cayenne and lime juice. Bake at 375°F for 20 to 25 minutes until hot and bubbly, and serve with tortilla chips. It serves 8.
Hot and cheesy Mexican corn dip is loaded with meat, veggies, and flavorful seasonings. It comes together quickly and bakes up perfectly golden and bubbly in no time. This dip is sure to be a hit at any get-together!
As a busy mom and teacher who is now off for the summer, I’m always looking for delicious, easy-to-make dishes that are a hit at summer get-togethers. One recipe that never fails to impress is our super delicious hot Mexican corn dip, loaded with all the goodness! It’s a crowd-pleaser that will have your guests coming back for more!
After a hectic school year, one of my favorite things to do is spending time in the kitchen, experimenting with new recipes and flavors. This hot mexican corn dip is a family favorite–it’s seriously so good! Plus, it’s so simple to make, which is a big win for us busy moms who want to spend time enjoying summer fun and less time stressing over meal planning.
To whip up this tasty dip, all you need is some ground meat, corn, veggies, and a few flavorful seasonings. It comes together quickly and bakes up perfectly golden and bubbly in no time. I love serving it with crispy tortilla chips or fresh veggies for dipping.
why your whole family will love this mexican hot corn dip
- Flavorful and Zesty
- Perfect for Sharing
- Loaded with Goodness
- Easy to Make
- Versatile and Customizable
Whether you’re hosting a backyard barbecue, pool party, or just a casual get-together with friends, this easy hot mexican dip is sure to be a hit. It’s a comforting, flavorful dish that brings everyone together around the table.
This hot corn dip is my go-to recipe for impressing guests without spending hours in the kitchen. Get ready to add this to your new favorite entertaining dish!
ingredients
To make this easy hot mexican corn dip with meat and veggies recipe, you’ll need a few ingredients that you can get at almost any grocery store or even online.
Here’s what we are working with:
- ground beef or chorizo
- corn kernels (fresh or canned)
- mayonnaise
- sour cream
- crumbled cotija cheese – can also substitute with feta cheese
- chopped cilantro
- jalapeno pepper
- green onions
- chili powder
- ground cumin
- cayenne pepper
- fresh lime juice
how to make mexican hot corn dip with meat and veggies
1. Preheat the oven. Preheat your oven to 375 degrees F.
2. Brown the meat. In an oven safe, cast iron skillet cook the diced onion and garlic until translucent. Add the ground beef and cook until browned; drain any excess fat.
3. Stir in the corn and dip ingredients. Add the corn kernels to the skillet and cook for a few minutes until heated through. To the skillet mix together the mayonnaise, sour cream, cotija cheese, cilantro, diced jalapeño pepper, green onions, chili powder, cumin, cayenne pepper, lime juice, salt and pepper to taste.
4. Bake. Bake for about 20-25 minutes until the dip is heated through and slightly bubbly.
5. Serve. Serve hot with tortilla chips, fresh veggies for dipping, or sliced baguette.
hot Mexican corn dip for game day
We make this dip all summer, but it’s just as much of a hit on game day. It’s hearty enough that the meat and corn make it a snack and a meal in one, and it bakes right in the skillet you serve it in.
- Make it ahead: brown the meat and stir everything together, then cover and refrigerate. Bake right before kickoff, adding a few extra minutes since it starts cold, until hot and bubbly in the center.
- Keep it warm: set the skillet on a trivet, or spoon the baked dip into a small slow cooker on the warm setting.
- Dippers: sturdy tortilla chips or scoops, bell pepper strips, celery, or sliced baguette.
how to store leftover corn dip
Refrigerate leftovers in an airtight container within 2 hours and enjoy within 3 to 4 days. Reheat in the oven or microwave until hot all the way through.
We sure hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having a family loved dish on the table–and one that saves you time behind the scenes!
Please leave us a star review and comment if you make this family loved recipe.
If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
hot Mexican corn dip FAQs
Yes. Drain canned corn well. Thaw frozen corn and pat it dry so the dip doesn’t get watery.
Yes. Chorizo or any ground meat works. Brown it the same way and drain the fat.
Crumbled feta is the easiest swap.
Yes. Assemble it in the skillet, cover and refrigerate, then bake until hot and bubbly when you’re ready to serve.
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Hot Mexican Corn Dip (Loaded with Meat and Veggies!)
- GFGluten-Free
- SFSugar Free
Ingredients
- 1 lb ground beef or chorizo, any kind of ground meat
- ½ onion, diced
- 1 clove garlic
- 4 cups corn kernels, fresh or canned
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup crumbled cotija cheese, can substitute with feta cheese
- ¼ cup cilantro, chopped
- ¼ cup green onions, chopped
- 1 jalapeno pepper, seeded, ribs removed and chopped
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- juice of 1 lime
- salt and pepper , to taste
Instructions
- Preheat your oven to 375 degrees F.
- In an oven safe, cast iron skillet cook the diced onion and garlic until translucent. Add the ground beef and cook until browned; drain any excess fat.
- Add the corn kernels to the skillet and cook for a few minutes until heated through. To the skillet mix together the mayonnaise, sour cream, cotija cheese, cilantro, diced jalapeño pepper, green onions, chili powder, cumin, cayenne pepper, lime juice, salt and pepper to taste.
- Bake for about 20-25 minutes until the dip is heated through and slightly bubbly.
- Serve hot with tortilla chips, fresh veggies for dipping, or sliced baguette.
Equipment
- 1 skillet
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this easy hot mexican loaded corn dip recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
Donna Cabiness
I took this to a party, and we all enjoyed it a lot. Several people asked me for the recipe, which I shared with them. Just wanted to let you know that you left off the onion from the ingredients list.
Sarah Troester
Thank you so much for the awesome feedback! We are so happy that everyone enjoyed this recipe!