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Cheesy Baked Mexican Corn Dip

Cheesy Baked Mexican Corn Dip
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A delicious and creamy Cheesy Baked Mexican Corn Dip that’s perfect for gatherings or as a snack.

Ingredients

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  • two 15-ounce cans canned corn, drained and rinsed
  • ½ cup Mexican crema or sour cream
  • ½ cup mayonnaise
  • 4 cups shredded cheese, divided (preferably white cheddar or a Mexican cheese blend)
  • 1 serrano chile or jalapeno pepper, seeds removed and diced very small
  • 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

Instructions

  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. In a large bowl, combine the corn, crema, mayo, 2 cups of cheese, diced serrano or jalapeno, lime juice, chili powder, paprika, salt, and pepper. Stir until well combined. Transfer the mixture to the prepared baking dish.
  3. Top the mixture evenly with the remaining 2 cups of cheese.
  4. Bake for about 20 to 25 minutes, checking after 15 minutes to avoid excessive browning. Monitor closely during the last 5 minutes of baking for desired color.
  5. Garnish with cilantro and serve immediately with tortilla chips.

Notes

  • Full-fat Mexican crema is preferred, but sour cream works well too.
  • No substitute for mayonnaise is recommended; it enhances the creaminess of the dip.
  • This dip can be made in a slow cooker if browning cheese is not a priority.
  • Best when served warm and fresh, but can be stored airtight in the fridge for up to 5 days.

Nutrition

Find it online: https://www.spiritsdrink.com/cheesy-baked-mexican-corn-dip-recipe/