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Cheesy Baked Mexican Corn Dip

🧀🎉🌽 A hot corn dip reminiscent of Mexican street corn!! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat! SO EASY and ready in 20 minutes!! Perfect for parties, potlucks, tailgating, or your next FIESTA!! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8
Calories: 295 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • two 15-ounce cans canned 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)
  • ½ cup Mexican crema or sour cream
  • ½ cup mayonnaise
  • 4 cups shredded cheese divided (I used white cheddar; use your favorite Mexican shredded cheese blend)
  • 1 serrano chile or jalapeno pepper seeds removed and diced very small; or to taste (serrano is hotter than jalapeno)
  • 2 to 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika or paprika
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 to 3 tablespoons fresh cilantro for garnishing or to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Evenly top with the remaining 2 cups cheese.
  4. 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.
  5. Evenly garnish with cilantro and serve immediately with tortilla chips.

Notes

  • I have not made this recipe with any other options other than full-fat Mexican crema, although sour cream will be fine. I don't know about Greek yogurt and how it will taste.
  • I know some people are not fans of mayo, however in this recipe there is no substitute for it. The recipe does not taste strongly of mayo at all. Most good creamy/cheesy dips do have some mayo in them because it just works so well.
  • I haven't made this dip in a slow cooker but if not having golden browned cheese is not an issue and just having melted cheese is fine, you could combine all ingredients in your slow cooker, cook it, and keep it on the lowest setting to keep the dip warm for a potluck or tailgating situation.
  • Storage: Dip is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave or as desired.
  • Dip is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave or as desired.

Nutrition Information

Serving 1serving Calories 295kcal (15%) Carbohydrates 3g (1%) Protein 13g (26%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Monounsaturated Fat 7g Trans Fat 0.03g 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: 8Serving

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.