BJ's Hot Corn Dip

BJ's Hot Corn Dip

Brad J Hall 1

"This recipe is a hot version of a classic corn dip, both in spice and temperature, that is very tasty indeed. It is a culmination of several variations and is my version 7, thus lending itself well to your creativity. Experiment with different corn, peppers, cheeses, etc. Serve with yellow or white tortilla chips. I hope you like it."

Ingredients 1 h 25 m {{adjustedServings}} servings 274 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
  2. Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
  3. Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
  4. Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
  5. Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.
Tips & Tricks
Five-Star Buffalo Chicken Dip

See how to make a dip that tastes just like chicken wings only without the mess.

RITZ White Pizza Meatball Dip

See how to make the pizza meatball dip created by Lombardi's Pizza.


  • Cook's Notes:
  • Be careful of the cheeses you select, as some can turn a bit oily after prolonged cooking times. If this happens, spoon off the excess oil, or blot with a towel before mixing. It will not affect the flavor.
  • This will keep for several days in the refrigerator and reheats well in the microwave.
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Reviews 9

  1. 13 Ratings


When your co-workers are scraping the corn dip from the slow cooker has to be good! I usually do recipes as they are written 1st..however, I didn't want to buy the chile-garlic sauce for just 2 tablespoons, so I added more jalapeno because we tend to be a "spicy" bunch of people. Thank you for sharing & have already passed the recipe on 3 times. SLOW COOKER LINERS...use them!


Amazing, I threw it all in the crockpot and it turned out great


This is scrumptious! I forgot the lime and cilantro unfortunately. I used frozen corn, and I think that made it a bit too liquid. Next time, I will thaw out the corn first and let it drain.