Why Make This Recipe
Cheesy Baked Mexican Corn Dip is a fantastic dish that brings a burst of flavor and fun to any gathering. It’s creamy, cheesy, and packed with the delicious taste of corn and spices. This dip is not only easy to make but also perfect for parties, game days, or casual get-togethers. The best part? It pairs wonderfully with tortilla chips, making it a crowd-pleaser that everyone will love.
How to Make Cheesy Baked Mexican Corn Dip
Ingredients:
- 2 (15 oz) cans canned corn, drained and rinsed
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 4 cups shredded cheese, divided
- 1 serrano chile or jalapeno pepper, seeds removed and diced very small
- 2 to 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika or paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 to 3 tablespoons fresh cilantro for garnishing, or to taste
Directions:
- Preheat your oven to 400°F. Spray a baking dish with cooking spray to prevent sticking.
- In a large bowl, mix together the corn, Mexican crema or sour cream, mayonnaise, 2 cups of shredded cheese, diced jalapeno, lime juice, chili powder, paprika, salt, and black pepper. Stir well until combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top the dip with the remaining cheese.
- Bake in the oven for 20 to 25 minutes. Check after 15 minutes to avoid over-browning.
- Once the cheese is bubbling and golden brown, remove it from the oven and sprinkle fresh cilantro on top.
- Serve the dip immediately with tortilla chips.
How to Serve Cheesy Baked Mexican Corn Dip
Serve the dip hot right out of the oven for the best experience. Pair it with crispy tortilla chips, veggie sticks, or even as a topping for tacos. It can also be enjoyed as a topping for baked potatoes or mixed into scrambled eggs for an extra kick!
How to Store Cheesy Baked Mexican Corn Dip
If you have any leftovers, let the dip cool completely and then store it in an airtight container in the refrigerator. It should be good for up to 3 days. To reheat, simply place it in the oven at 350°F until warmed through, or heat it in the microwave in short intervals, stirring in between.
Tips to Make Cheesy Baked Mexican Corn Dip
- Use a mix of cheeses for different flavors—cheddar, Monterey Jack, or pepper jack work great!
- For a spicier dip, leave some seeds in the jalapeno.
- If you want a lighter dip, reduce the amount of mayo or replace it with more crema.
Variation
You can add additional ingredients to customize your dip. Black beans, diced tomatoes, or even crumbled chorizo are great add-ins. You can also make a vegetarian version by excluding any meat products.
FAQs
1. Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn! Just make sure to thaw and drain it before mixing it in.
2. What can I substitute for cilantro?
If you’re not a fan of cilantro, you can use green onions or parsley for garnish.
3. How spicy is this dip?
The spice level depends on the type and amount of pepper you use. For a milder dip, use less jalapeno or choose a milder pepper.
Cheesy Baked Mexican Corn Dip
Ingredients
Method
- Preheat your oven to 400°F. Spray a baking dish with cooking spray to prevent sticking.
- In a large bowl, mix together the corn, Mexican crema or sour cream, mayonnaise, 2 cups of shredded cheese, diced jalapeno, lime juice, chili powder, paprika, salt, and black pepper. Stir well until combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top the dip with the remaining cheese.
- Bake in the oven for 20 to 25 minutes. Check after 15 minutes to avoid over-browning.
- Once the cheese is bubbling and golden brown, remove it from the oven and sprinkle fresh cilantro on top.
- Serve the dip immediately with tortilla chips.