4.6 from 273 votes
Cheesy Baked Mexican Corn Dip
Cheesy Baked Mexican Corn Dip blends corn with a creamy mixture of Mexican crema, mayonnaise, lime juice, and Mexican cheeses, enhanced by serrano chile, chili powder, and smoked paprika. Baked until the cheese melts and turns golden, this dish offers a balance of creamy texture with a mild kick and smoky undertones. The dip is topped with fresh cilantro and served warm, making it a flavorful accompaniment or appetizer.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
8
Calories:
295 kcal
Course:
Condiments
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 295
% 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.