Cheesy Baked Mexican Corn Dip
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
295 kcal
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Course
Condiments
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Cuisine
Mexican
Cheesy Baked Mexican Corn Dip
Description
This Cheesy Baked Mexican Corn Dip uses sweet corn combined with a creamy base of Mexican crema and mayonnaise, which provides richness and smoothness. The dip incorporates shredded white cheddar or a Mexican cheese blend, serrano chile for mild heat, lime juice for brightness, and spices like chili powder and smoked paprika to add complexity. Baking the mixture melts the cheese and creates a golden crust that contrasts nicely with the soft interior.
The dip is typically served warm and can complement tortilla chips, grilled meats, or be part of a larger spread. The subtle heat from serrano balances well with lime's acidity and the cheese's creaminess.
Though sour cream can substitute for Mexican crema, mayonnaise is essential for the texture and flavor balance in this recipe. The dip stores well refrigerated for up to 5 days and can be reheated gently. It can also be adapted to slow cooker warming if melted but not browned cheese is preferred.
Ingredients
- corn drained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay, two 15-ounce cans canned
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- 4 cups cheese divided (I used white cheddar; use your favorite Mexican shredded cheese blend, shredded
- 1 serrano chile seeds removed and diced very small; or to taste (serrano is hotter than jalapeno, or jalapeno pepper
- 2 to 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika or paprika
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 2 to 3 tablespoons cilantro or to taste, fresh, for garnishing
Instructions
- Preheat oven to 400F 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 (note that this dip is not hot nor spicy, rather the serrano or jalapeno just add a tiny touch of heat and flavor but use jalapeno if you're very heat sensitive or use half of one), lime juice, chili powder, paprika, salt, pepper, and stir to combine. Turn mixture out into 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. Mine was done and quite golden browned at 22 minutes. All cheeses melt and brown as different times and rates so watch your dip and not the clock.
- Evenly garnish with cilantro and serve immediately with tortilla chips.
Notes
- Mexican crema can be replaced with sour cream; mayonnaise is necessary for texture and is not strongly flavored.
- To avoid spicy heat, adjust or replace serrano chile with jalapeno or reduce quantity.
- The dip keeps airtight in the fridge up to 5 days; reheat gently before serving.
- For a slower cook or warmer serving, the dip can be made in a slow cooker without browning cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 59mg | 20% |
| Sodium | 449mg | 19% |
| Potassium | 87mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 703IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 302mg | 30% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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