Appetizers and Snacks/ Gluten Free/ Mexican and Latin Recipes/ Vegetables/ Vegetarian

Green Chile Corn Dip

Green Chile Corn Dip has fresh grilled corn, fire roasted green chilies, and lots and lots of cheese for one intensely amazing dip.

Branded image of the baked corn dip topped with melted cheese and green onions

This post has been updated from its original posting date of June 9, 2014 with new content, updated photography, and clarified recipe card.

With summertime in full swing and corn coming off the husks in droves, what better way to enjoy some than in this dip.

Oven baked green chile corn dip topped with green onions on a green mat with a napkin and elephant salt and pepper shakers in the background.

Luckily enough was left for me to actually enjoy some. Part of the flavor comes from the grilling, that smoke permeates the corn and lent itself to the dish.  If you don’t want to grill the corn, or even use fresh corn, I suspect this dish will still be very tasty if frozen corn is used.  Also if you don’t want to go through the effort to puree your own corn into a cream corn, I believe one can of creamed corn will work, then using 4½ cups of frozen corn kernels.

Oven baked dip topped with cheese and green onions.

Green Chile Corn Dip

Course: Appetizer
Cuisine: Mexican Fusion
Keyword: Green Chile Corn Dip
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 222 kcal
Author: Michelle De La Cerda

Green Chile Corn Dip has fresh grilled corn, fire roasted green chilies, and lots and lots of cheese for one intensely amazing dip.



  • 6 cups grilled corn kernels (about 7 ears); divided
  • 2 tbsp half and half
  • 7 oz fire roasted diced green chilies
  • 7 oz Monterey Jack grated/divided
  • ¾ cup green onions finely diced-divided
  • 1 tsp granulated garlic
  • ½ tsp salt +/-; to taste
  • ½ tsp black pepper +/-; to taste
  • 14½ oz petite diced tomatoes with juice


  1. In a mixing bowl, add kernels from two ears of corn (about 1½ cups of corn) and the half and half.

  2. Puree until the kernels are blended; the mixture will still be slightly chunky.

Oven Baked/Skillet

  1. In a skillet or saucepan on medium heat, add the puree with the remaining corn, green chilies, 6 oz. of cheese, ½ cup of green onions, garlic, salt, and pepper.

  2. Mix well, stirring frequently; about 2 minutes

  3. As the cheese begins to melt, add the canned tomatoes with the juices.

  4. Taste for seasoning; add more if needed.

  5. Remove from heat.
  6. Add the mixture to a medium-sized casserole or baking dish if not using a cast iron skillet.

  7. Top with the remaining cheese and green onions.

  8. Cover with foil and bake for 20 minutes at 350°F.

  9. Remove the foil and allow the dip to continue to bake for an additional 5minutes.

  10. Remove from the oven and allow to rest for 5 minutes.

Slow Cooker

  1. Place the puree, and all the remaining ingredients, reserving an ounce of cheese and ¼ cup green onions to the slow cooker; mix well.

  2. Cook on low for 3 hours.

  3. After the cooking time, stir then top with the remaining cheese and green onions.

  4. Cook for an additional 30 minutes.

  5. Serve with your favorite chips and enjoy.

Nutrition Facts
Green Chile Corn Dip
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 23mg8%
Sodium 369mg16%
Potassium 564mg16%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 10g11%
Protein 11g22%
Vitamin A 653IU13%
Vitamin C 17mg21%
Calcium 223mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thank you for sharing!

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  • Reply
    June 9, 2014 at 11:17 am

    I love this recipe. We always have way too much corn left over as well. I can also see this as a perfect dip to bring to a tailgate party 🙂

    • Reply
      June 9, 2014 at 9:42 pm

      Thanks Sandi, I hope you enjoy it as much as I did.

  • Reply
    Sandra - The Foodie Affair
    June 10, 2014 at 12:11 pm

    This is a great recipe to use up leftover corn! Your dip looks so tasty! I might have to add this to our Father’ Day BBQ!

    • Reply
      June 10, 2014 at 5:57 pm

      Sandra, it really was tasty…and cheesy. Hope you and your family/friends enjoy it.

  • Reply
    Terri S
    June 17, 2014 at 1:38 pm

    This looks so good! Thank you so much for sharing the recipe.

    • Reply
      June 17, 2014 at 2:09 pm

      Thank you for coming by Terri. This dip is really hearty. It really could be a meal unto itself. 🙂

  • Reply
    June 18, 2014 at 1:31 am

    This looks so delicious. Thank you for sharing your recipes.

  • Reply
    Debi W
    September 25, 2014 at 11:02 am

    This looks yummy! I’m poking around on your site and was really excited to see a Mexican food tab. That’s my favorite. I haven’t been disappointed; everything looks great! Pinning this one!

    • Reply
      September 27, 2014 at 10:58 pm

      I am so happy you poked around. I love Mexican food too. Hope you enjoy this dip.

  • Reply
    January 12, 2015 at 12:01 pm

    Sooooo hungry now! This look comforting and amazing.

    • Reply
      January 12, 2015 at 5:48 pm

      It was such a treat.

  • Reply
    January 12, 2015 at 5:22 pm

    This would be perfect for the Super Bowl in a few weeks! Pinning now!

    • Reply
      January 12, 2015 at 6:25 pm

      Thank you Lisa! I hope you enjoy it.

  • Reply
    Healing Tomato
    January 12, 2015 at 8:54 pm

    5 stars
    Love this recipe! I love anything Mexican and this one is going in my Mexican Recipe section.

    • Reply
      January 13, 2015 at 11:45 am

      Thank you HT! Hope you enjoy it.

  • Reply
    January 13, 2015 at 12:03 pm

    This totally makes my mouth water! Yummy!!

    • Reply
      January 13, 2015 at 12:43 pm

      Thank you Kecia. It was so tasty.

  • Reply
    KC the Kitchen Chopper
    January 13, 2015 at 12:36 pm

    I could make a meal of this bowl of delish!

    • Reply
      January 13, 2015 at 12:44 pm

      You really could, it was that good.

  • Reply
    Evelyn @ My Turn for us
    January 13, 2015 at 12:49 pm

    This is a recipe that I could totally enjoy every day!! Love Green Chile!!

    • Reply
      January 13, 2015 at 4:08 pm

      Thank you Evelyn, I hope you do get to enjoy it.

  • Reply
    Dan from Platter Talkd
    January 13, 2015 at 7:49 pm

    Incredible plate of comfort and goodness!

  • Reply
    Debra @ Bowl Me Over
    January 14, 2015 at 9:12 am

    Mmmmm! I have some wonderful green chili’s in the freezer I roasted this summer – this would be perfect for them! Love a great – I will enjoy it this weekend watching the football playoffs!

    • Reply
      January 14, 2015 at 2:50 pm

      Wonderful Debra, hope you enjoy and your team wins! Unless it’s GreenBay. 🙂

  • Reply
    Kelly @ TastingPage
    March 18, 2016 at 9:04 am

    This looks like an even better use for grilled corn than grilled corn. Quite the crowd pleaser!

  • Reply
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