Creamy Baked Mexican Street Corn Dip
A rich, cheesy dip capturing the classic flavors of Mexican street corn, prepared easily in the oven.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese, plus more for topping
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium oven-safe skillet or baking dish.
- In a medium bowl, combine the drained corn, sour cream, mayonnaise, Monterey Jack cheese, Cotija cheese, Parmesan cheese, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper if you are using it.
- Mix all ingredients until they are well combined. Season with salt and pepper.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the cheese on top is melted.
- Remove from the oven and sprinkle the top with extra crumbled Cotija cheese.
- Serve hot with tortilla chips or vegetable sticks.
Notes
- For a smoky flavor, roast the corn kernels in a dry skillet over medium-high heat for 5 minutes before mixing them into the dip.
- If you prefer a crockpot method, combine all ingredients, top with cheese, and cook on low for 2 hours or high for 1 hour, stirring halfway through.
- You can substitute Mexican crema for sour cream for a slightly tangier flavor.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 10
- Fiber: 1
- Protein: 9
- Cholesterol: 55
