Cheesy Corn Dip 2

Its football season! I am of two minds of this season… one, I love it because I really do love college football and I love getting to spend time with my boys watching the games, but two, I hate pro football and my husband is from the East coast and that is all they watch and that season lasts FOREVER and the games are filled with truck, insurance and phone commercials, ugh! But, I live in a house full of boys so we watch football and I make a lot of snacks to watch all those games.

One dip I make that they all like is Cheesy Corn Dip.  It is so easy and is perfect to take with you to a football watching party or to a tailgate. This is recipe is spicy, but you can cut that down easily! Omit the diced jalapenos or only use half the can.

Hope you enjoy and Go Team!

Cheesy Corn Dip

Perfect dip for a tailgate or to take to a football watching party!

Servings 8


  • 1 15oz can corn, drained
  • 1 10oz can of Rotel tomatoes and green chilies
  • 1 4oz can diced jalapeños
  • 1 8oz package cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon Kosher salt


  1. Preheat oven to 350 degrees. Spray a small baking dish with cooking spray and set aside. 

  2. In a large bowl, combine corn, Rotel tomatoes/chilies, jalapenos, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, chili powder, garlic powder, cumin, salt.  Mix well. 

  3. Pour mixture into baking dish. Top with remaining cheese.  Bake for 30 minutes or until bubbly. Serve with chips.

Recipe Notes

If you do not want it spicy just omit the jalapenos or only put in half the can (2oz). 

Needed Items