Description
Cheesy Baked Mexican Corn Dip is a delicious and cheesy dish that’s perfect for a flavorful snack or appetizer. This savory dip combines the sweet taste of corn with a cheesy and creamy filling, creating a delightful and irresistible dish.
Ingredients
Two 15-ounce cans canned corn, drained and rinsed (or fresh/frozen corn)
½ cup Mexican crema or sour cream
½ cup mayonnaise
4 cups shredded cheese, divided (use your favorite Mexican shredded cheese blend)
1 serrano chile or jalapeno pepper, seeds removed and diced very small (or to taste)
2 to 3 tbsp lime juice
1 tsp chili powder
1 tsp smoked paprika or paprika
½ tsp freshly ground black pepper (or to taste)
2 to 3 tbsp fresh cilantro (for garnishing)
Instructions
Preheat the oven to 400°F and spray a 3-quart baking dish, 9-inch pie plate, or similar-sized oven-safe baking or casserole dish with cooking spray; set aside.
To a large bowl, add the corn, crema, mayo, 2 cups of cheese, serrano or jalapeno, lime juice, chili powder, paprika, pepper, and stir to combine. Turn mixture out into the prepared baking dish.
Evenly top with the remaining 2 cups cheese.
Bake for about 20 to 25 minutes, noting that if you don’t like much color or browning on your cheese, start checking after 15 minutes. Keep a very close eye on it in the last 5 minutes of baking because the cheese will start browning at a very rapid rate.
Evenly garnish with cilantro and serve immediately with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400