If you have been searching for that irresistible party appetizer or a comforting snack that bursts with flavor, look no further than this Cheesy Baked Mexican Corn Dip Recipe. It’s a luscious, cheesy, and slightly spicy dip that combines the sweetness of corn with smoky spices and creamy textures, all baked to bubbly, golden perfection. This dish is so easy to whip up yet delivers a mouthwatering punch that will have everyone reaching for more at your next get-together. Trust me, once you try this Cheesy Baked Mexican Corn Dip Recipe, it will become your go-to favorite for gatherings and cozy nights alike.
Ingredients You’ll Need
The beauty of this dip lies in its simplicity, using ingredients that you likely already have in your pantry or fridge. Each ingredient plays its part in creating the perfect balance of creamy, spicy, and cheesy flavors that make this dish so memorable.
- 30 ounces canned corn: Provides sweet, juicy kernels that form the flavorful base of the dip.
- ½ cup Mexican crema or sour cream: Adds a tangy creaminess that smooths out the spices.
- ½ cup mayonnaise: Contributes richness and helps bind all the ingredients together.
- 4 cups shredded cheese (such as white cheddar): Gives the dip its signature gooey, melty texture and sharp flavor.
- 1 serrano chile or jalapeno pepper (diced): Infuses the dip with just the right amount of heat and freshness.
- 2 tablespoons lime juice: Offers a zesty brightness that balances the richness.
- Spices: chili powder, smoked paprika, salt, black pepper: Bring depth and smoky warmth to every bite.
- Fresh cilantro (for garnish): Adds a fresh herbal note to top off the dip with color and flavor.
How to Make Cheesy Baked Mexican Corn Dip Recipe
Step 1: Prepare Your Oven and Baking Dish
First things first, preheat your oven to 400°F (200°C). Lightly spray a baking dish with cooking spray to ensure the dip doesn’t stick and develops a beautiful golden crust as it bakes.
Step 2: Combine the Base Ingredients
Grab a large bowl and mix the canned corn with Mexican crema or sour cream, mayonnaise, two cups of shredded cheese, diced serrano or jalapeno pepper, lime juice, and your spices—chili powder, smoked paprika, salt, and black pepper. Stir everything until it’s fully combined, creating a creamy and flavorful dip mixture.
Step 3: Assemble the Dip
Transfer the mixture to your prepared baking dish, spreading it evenly. Then sprinkle the remaining shredded cheese over the top to create that irresistible cheesy layer that will bubble and brown to perfection during baking.
Step 4: Bake to Golden Perfection
Pop the dish into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the cheese turns a gorgeous golden brown and the dip is bubbling along the edges, signaling it’s time to dig in.
Step 5: Garnish and Serve Warm
Once baked, garnish the dip with freshly chopped cilantro. This final touch not only adds a pop of color but also a fresh, lively flavor that complements the richness of the dip beautifully. Serve the Cheesy Baked Mexican Corn Dip Recipe warm for the best experience.
How to Serve Cheesy Baked Mexican Corn Dip Recipe
Garnishes
Fresh cilantro is the perfect garnish to brighten this creamy dip, but you can also sprinkle some finely chopped green onions or a squeeze of extra lime juice to add more zest. These simple accents enhance the dish’s flavor and make it visually inviting.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips, warm pita wedges, or even crisp vegetable sticks like bell peppers and celery. It also makes a fantastic accompaniment to Mexican-inspired mains, such as tacos or grilled meats, bringing a cheesy, spicy contrast to your meal.
Creative Ways to Present
For a fun twist, serve the dip in individual ramekins for a personal touch, or scoop it into mini bell peppers for a colorful bite-sized appetizer. You can also turn it into a layered dip by adding refried beans or guacamole underneath for a dazzling fiesta spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the dip to an airtight container and store it in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy this delicious treat again without sacrificing flavor or texture.
Freezing
Freezing this dip is possible, but for best results, freeze before baking. Place the combined dip mixture in a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the refrigerator, then bake as instructed.
Reheating
To reheat, warm the dip in an oven-safe dish at 350°F (175°C) until heated through and bubbly—usually about 15 minutes. Avoid microwaving if you want to preserve the dip’s wonderful cheesy crust and texture.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn adds a slightly sweeter crunch, just be sure to cook it briefly before mixing to soften the kernels and enhance their flavor in the dip.
What type of cheese works best?
White cheddar is a classic choice for this Cheesy Baked Mexican Corn Dip Recipe because of its sharp and creamy qualities. However, you can mix cheeses like Monterey Jack or a Mexican cheese blend for varied flavor.
How spicy is this dip?
The heat comes from the serrano or jalapeno pepper, which provides a mild to moderate kick. You can adjust the amount or omit the pepper entirely to suit your heat preference.
Can I make this dip vegetarian or vegan?
For a vegetarian version, this recipe is already good to go! For vegan, swap out dairy ingredients with plant-based alternatives such as vegan sour cream and cheese, and you’re set.
What’s the best way to serve this dip at a party?
Serve it warm with plenty of tortilla chips and colorful garnishes. Position it centrally so guests can easily dive in, and watch it disappear fast thanks to its irresistible flavor.
Final Thoughts
This Cheesy Baked Mexican Corn Dip Recipe is truly a winner—simple ingredients come together to create a creamy, cheesy, and flavorful dish everyone will adore. Whether you’re hosting friends or craving a cozy snack, give this recipe a try. I promise it’ll quickly become one of your favorite indulgent treats to share and savor.
Print
Cheesy Baked Mexican Corn Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
A creamy, cheesy baked Mexican corn dip that’s perfect for parties and gatherings. Made with canned corn, Mexican crema, a blend of cheeses, and flavorful spices, then baked until golden and bubbly.
Ingredients
Main Ingredients
- 30 ounces canned corn
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- 4 cups shredded cheese (such as white cheddar), divided
- 1 serrano chile or jalapeno pepper, diced
- 2 tablespoons lime juice
Spices
- Chili powder, to taste
- Smoked paprika, to taste
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh cilantro
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and spray a baking dish with cooking spray to prevent sticking.
- Mix the ingredients: In a large bowl, combine the canned corn, Mexican crema or sour cream, mayonnaise, half of the shredded cheese (2 cups), diced serrano or jalapeno pepper, lime juice, chili powder, smoked paprika, salt, and black pepper. Stir well until all ingredients are evenly incorporated.
- Prepare for baking: Transfer the corn mixture into the prepared baking dish. Evenly sprinkle the remaining 2 cups of shredded cheese on top of the mixture.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and bubbly.
- Garnish and serve: Remove from the oven, garnish with fresh cilantro, and serve the dip warm for the best flavor and texture.
Notes
- You can use your favorite cheeses such as Monterey Jack, mozzarella, or pepper jack for different flavors.
- Adjust the heat by using more or less serrano or jalapeno peppers according to your preference.
- Serve with tortilla chips, crackers, or fresh vegetables for dipping.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Leftovers can be refrigerated and reheated in the oven or microwave.
