If you’re looking for that one appetizer everyone crowds around, these Cheesy Corn Dip Bites are it. Imagine all the creamy, melty goodness of classic corn dip, tucked neatly inside crunchy tortilla scoops and baked until golden and bubbly.
They’re bite-sized, perfectly salty-sweet, and outrageously addictive. Set a tray down at a party, and I promise you’ll blink and they’ll be gone. They’re also incredibly simple to make — which is good, because once people taste them, you’ll be asked to bring them everywhere.
How to Make Them (Simple Step-by-Step)
1. Prep your baking sheets.
Line two large pans with parchment or lightly grease them so cleanup is a breeze. Arrange the tortilla scoops cup-side up, packed close together so they support one another.
2. Make the creamy filling.
Mix softened cream cheese with shredded cheese, corn, green chiles, beaten egg, and a little seasoning. Blend everything until smooth, the key is making sure the cream cheese is fully softened so there are no lumps.
3. Fill each scoop.
Spoon a small amount of the filling into every tortilla chip. Don’t overpack them just enough so each one is generously filled without spilling over.
4. Add a golden finish.
Sprinkle a touch of extra cheese over the tops for that irresistible brown, crisp layer.
5. Bake until bubbling.
Pop them in a hot oven and let them bake just long enough to melt, soften, and lightly brown. Remove, let them cool slightly, and transfer to a platter.
Serve them warm…and watch how fast they vanish.
Notes & Tips
- Room-temperature cream cheese is everything.
Cold cream cheese will fight you and result in a lumpy mixture. Let it soften fully. - Make-ahead tip:
Mix your filling the day before, cover it, and refrigerate. Fill and bake right before serving to keep the chips crisp. - Add a kick:
Diced jalapeño or spicier chiles give these a little heat for anyone who loves a bold bite. - Fun extras:
Bacon, smoked paprika, or a shredded Mexican cheese blend make delicious variations. - Serve with dips:
Salsa, sour cream, or guacamole make perfect side partners on the platter.
FAQs
1. Can I assemble them ahead of time?
It’s best to wait until just before baking to fill the tortilla scoops, otherwise they’ll soften. The filling, however, can be made a day ahead.
2. Help! My filling seems thick. Is that normal?
Yes! The mixture should be thick and scoopable so it doesn’t run. If it’s overly stiff, let it sit at room temp for a few minutes before filling.
3. What if I can’t find scoop-style chips?
Any sturdy mini tortilla chip with a slight cup shape will work. Avoid thin chips — they’ll crack when baked.
4. Can I make these spicier?
Absolutely. Use hotter chiles, add jalapeño, or sprinkle with crushed red pepper before baking.
5. How long do leftovers last?
They’re best eaten fresh, but if you do have extras, store them in the fridge and reheat in the oven or air fryer to crisp them back up.
