Trisha Yearwood’s 5-Ingredient Hot Corn Dip Wins First Price at Any Potluck

I recently texted my sister the link to a pair of realistic-looking corn-on-the-cob cowboy boots, which, on the surface, might seem like a joke. Except, it aligned with our steadfast passion for the corn-core aesthetic—probably beginning with our farm-adjacent childhood in Pennsylvania.

This text was followed by many more: corn on the cob side tables, corn cob candles, corn holiday ornaments, vintage corn cob strippers, traditional Chinese popcorn cannons, and roughly 17 million corn-based recipes, including Trisha Yearwood's hot corn dip.

Your Honor, let the evidence show that I'm all about this hot corn dip featuring canned Mexican corn, spicy green chiles, and all of the cheese. Guilty as charged. Trisha Yearwood describes her five-ingredient corn dip as "just salty and great" which, as far as I'm concerned, is the snackiest praise any party dish could ever earn. (Five out of five kernels!)

Scooped up with salty tortilla chips, fresh veggies, or just your best corn dip-eatin' spoon, it's a mouthful of pure people-pleasing pleasure for game day, a holiday, Tuesday, or whenever. Got a potluck? You just won first prize on the buffet.

How I Make Trisha Yearwood's Winning Hot Corn Dip

This dip is a snap to assemble—but so good, it disappears even faster. Comforting, creamy, definitely corny, and just a little spicy, I could have eaten the entire casserole myself. Based on my neighbors' overwhelmingly positive response, I now declare "pints of corn dip with a bag of restaurant-style tortilla chips for friends" to be the holiday cookie exchange of the salt-loving set! 

To make the dip, preheat the oven to 350°F. Drain the canned corn and chiles, using a spoon or spatula to press as much water out as possible. (I'm not concerned about preserving perfect kernels—this is dip, y'all.)

While the veggies drain, grease a 9x13-inch baking dish with cooking spray or butter. Then, add the corn, green chiles, mayo, parmesan, and Monterey Jack to a medium bowl, and mix until incorporated. Spread the mixture into the baking dish, and bake for 30 to 40 minutes until brown and bubbly. 

A quick molten lava warning: Let the dip rest for a few minutes after it comes out of the oven. My boyfriend and I nearly melted our faces by taste-testing too quickly. The serving temperature should be warm with a chance of ooey-gooey. 

Tip for Making This Delicious Dip

I had never cooked with canned Mexican corn, and only had a vague idea of what it should be. At my local supermarket, I found Del Monte Mexican Style Street Corn, which is slightly smokier and spicier than standard canned corn. The kernels also look a little "fire roasted," so, vibes. 

Trisha admits that she would have liked a little more spice if it weren't for family members (Hi, Garth Brooks) who don't like as much heat. If you like it hot, she suggests mixing in chopped jalapeños or topping the dip with a little hot sauce.

Heads up for anyone who has, or aspires to own, one of those individual-square brownie pans, or a kitchen torch that's strictly for crème brûlée: yes, the best part of this dip is that chewy caramelized edge. IYKYK. You may now load up those chips like this corn dip's going out of business.