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
Scale
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.
