Cheesy Baked Mexican Corn Dip

If you’re looking to add a spicy, cheesy, and zesty appetizer to your next gathering or game day menu, look no further than this Cheesy Baked Mexican Corn Dip. It combines classic flavors with creamy, cheesy goodness, making it an instant crowd-pleaser that’s perfect for sharing. Whether you dip tortilla chips, veggies, or crackers into this delight, the combination of sweet corn, rich cheese, and smoky spices is sure to have your guests coming back for more.

Ingredients You’ll Need:

• Two 15-ounce cans of canned corn, drained and rinsed (or use fresh/frozen if available)
• ½ cup Mexican crema or sour cream
• ½ cup mayonnaise
• 4 cups shredded cheese, divided (pick a Mexican cheese blend)
• 1 serrano or jalapeño pepper, seeds removed and diced (adjust heat level to taste)
• 2 to 3 tbsp lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika or regular paprika
• ½ tsp freshly ground black pepper (or to taste)
• 2 to 3 tbsp fresh cilantro (for garnishing)

Preparation Instructions:

1. Preheat & Prepare:
   Preheat your oven to 400°F (200°C). Spray a 3-quart baking dish, 9-inch pie plate, or any similarly-sized oven-safe baking or casserole dish with cooking spray.
2. Mix It Up:
   In a large mixing bowl, combine the drained corn, crema, mayo, 2 cups of shredded cheese, diced serrano or jalapeño, lime juice, chili powder, paprika, and black pepper. Stir everything together thoroughly.
3. Assemble & Bake:
   Pour this mixture into the prepared baking dish, and evenly top it with the remaining 2 cups of shredded cheese.
4. Watch Closely:
   Bake for 20 to 25 minutes. If you prefer a lightly browned and not overly toasty cheese top, start checking around the 15-minute mark. Keep a close eye on the dip in the last 5 minutes, as the cheese will quickly develop a golden-brown crust.
5. Garnish & Serve:
   Once the cheese is melted and bubbly, remove from the oven and garnish evenly with fresh cilantro. Serve it hot with your favorite tortilla chips and enjoy!

Preparation Time:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Calories per Serving: ~400 kcal
• Yields: 8 servings

Tips and Variations:

• Adjust the Heat: Feel free to leave seeds in the pepper if you prefer a spicier dip, or opt for mild peppers to keep things cooler.
• Cheese Variety: Use your preferred cheese blend. A mixture of sharp cheddar, Monterey Jack, and queso fresco can elevate the flavors.
• Vegetarian-Friendly: This dip is naturally vegetarian. To make it vegan-friendly, use plant-based crema, mayo, and cheese alternatives.

Pair this Cheesy Baked Mexican Corn Dip with some refreshing margaritas, cold cervezas, or homemade guacamole for a complete Mexican-themed spread that will delight all your guests!