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Cheesy Baked Mexican Corn Dip

A creamy and cheesy dip loaded with corn and spices, perfect for parties and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 oz) canned corn, drained and rinsed
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 4 cups shredded cheese, divided
  • 1 piece 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

Method
 

Preparation
  1. Preheat your oven to 400°F. Spray a baking dish with cooking spray to prevent sticking.
  2. 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.
  3. Transfer the mixture to the prepared baking dish and spread it evenly.
  4. Top the dip with the remaining cheese.
Baking
  1. Bake in the oven for 20 to 25 minutes. Check after 15 minutes to avoid over-browning.
  2. Once the cheese is bubbling and golden brown, remove it from the oven and sprinkle fresh cilantro on top.
Serving
  1. Serve the dip immediately with tortilla chips.

Notes

Serve hot for the best experience. Pairs well with tortilla chips, veggie sticks, or as a topping for tacos or baked potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.