Cheesy Baked Mexican Corn Dip – Immerse yourself in the heart of Mexican cuisine with our irresistible Cheesy Baked Mexican Corn Dip. This delicious dip brings together the richness of cheese and the satisfying crunch of corn perfectly seasoned with a hint of spice and tangy lime. It’s flawless, for get-togethers or an evening at home. It’s made using everyday pantry staples like corn, Mexican crema (or sour cream) mayonnaise and a blend of spices including chili powder and smoked paprika.

I still vividly remember the first time I made this Cheesy Baked Mexican Corn Dip. It was a chilly evening. I wanted something comforting to serve during our family movie night. As I combined all the ingredients my kitchen filled with an aroma of cheese and spices. The real magic happened when it came out of the oven—bubbling hot with a crust. The smell alone drew my husband and child into the kitchen even though they’re usually not eaters. Seeing their eyes light up with charm as they took their morsels is a remembering that warms my heart. This dip has now become a favorite in our family request for gatherings or quiet evenings, at home.

What makes this Cheesy Baked Mexican Corn Dip truly special?

The Cheesy Baked Mexican Corn Dip is known for its versatility, spiciness and year-round lure. ​Whether you’re using it as a dip, for tortilla chips spreading it on a sandwich or enjoying it as a veggie dip this recipe can be customized to suit your taste and the ingredients you have available. You can handle the heat level by picking between serrano or jalapeño peppers. It’s immaculate for summer barbecues or comfy winter crowds. With its combination of crunchy textures along, with tangy flavors this crowd-pleasing dish is sure to be enjoyed anytime throughout the year.

What You Need To Make This Cheesy Baked Mexican Corn Dip Recipe?

Corn: The star of the show! Whether you prefer it canned for convenience fresh, for its sweetness or frozen for access corn brings a satisfying crunch and a touch of irresistible sweetness to any dish.

Creamy Base: To achieve that velvety texture that defines our dip we combine Mexican crema for a kick or smooth sour cream with mayonnaise. This trio creates a creamy foundation that sets the stage for deliciousness.

Cheese: We rely on the melt-in-your-mouth goodness of cheddar to bring a sharpness to our dip. However feel free to experiment by adding your cheeses to achieve that gooey consistency.

Peppers: Whether you prefer a warmth with jalapeño or crave a bit of heat with serrano peppers you have the flexibility to tailor the spice level according to your taste. This way you can make your dip truly unique and suited to your preferences.

Lime Juice: A squeeze of lime juice goes a long way in refreshing and brightening up every bite of our dip. It adds the amount of acidity to balance out the richness and bring out all the flavors.

Spices: We enhance the complexity and flavor profile of our dip with a sprinkle of powder-smoked paprika and black pepper. These spices add depth and subtle smokiness that take this dip to another level.

Cilantro: As a touch we garnish our dip, with cilantro leaves – not only does it add an attractive visual element but also imparts bursts of fresh herbal notes that elevate every mouthful.

Steps To Make Cheesy Baked Mexican Corn Dip:

Step 1: Start by preheating your oven to 400°F. Take a 3-quart baking dish or a 9-inch pie plate. Generously spray it with cooking spray.

Step 2: In a mixing bowl combine the corn, crema (or sour cream) mayo, half of the cheese your chosen pepper, lime juice, chili powder, paprika and black pepper. Stir everything together until it is well mixed.

Step 3: Transfer this mixture into the greased dish ensuring that it is spread evenly. Then sprinkle the remaining cheese on top.

Step 4: Bake, for 20 to 25 minutes. If you prefer colored cheese start checking around 15 minutes. Keep an eye on it towards the end as the cheese can quickly go from golden to overdone. In my experience 22 minutes gives a golden result but remember that oven times may vary.

Step 5: Once done baking, garnish with cilantro. Serve warm alongside tortilla chips. While it’s best enjoyed after preparation you can store any leftovers in the refrigerator for, up to five days. Still enjoy their deliciousness.

Tip:

For a twist, on this Cheesy Baked Mexican Corn Dip you can enhance the flavor by roasting the corn first. Whether you’re using canned, fresh or frozen corn simply spread it out on a baking sheet. Let it roast in the oven until some of the kernels turn beautifully golden brown. This small step adds richness to the sweet corn bringing the overall flavor of the dip to new peaks. It’s an adequate strategy that brings an additional layer of tastiness, to this already wonderful dish making it even more difficult to resist.

Frequently Asked Questions:

Can I make this dip ahead of time?

Definitely! You can assemble the dip without baking cover it and refrigerate. When you’re ready to enjoy it simply bake as directed. Keep in mind that it might need a few minutes in the oven since it’ll be cold, from being, in the fridge.

Is it possible to freeze the Cheesy Baked Mexican Corn Dip?

I wouldn’t recommend freezing it because of the dairy ingredients. They can become grainy when thawed.

Can I use a different type of cheese?

Absolutely! Feel free to use any combination of cheeses that you prefer. Each type of cheese has its melting properties and flavors so don’t hesitate to experiment until you find your perfect blend.

Cheesy Baked Mexican Corn Dip

This incredible Cheesy Baked Mexican Corn Dip melds the sweetness of corn with a medley of mixed cheeses. Augmented by a minute kick, from finely chopped peppers. Each delectable morsel is a medley of flavors, where the tangy whiff of lime and the smoky undertones of paprika beautifully complement the velvety texture constructed by conjoining crema and mayonnaise. With a drizzle of cilantro, on top this dip goes past being a dish – it’s an adventure that heralds both consistency and taste. Whether you’re hosting an assemblage or simply feasting yourself to an evening this dip vows to be the star lure.

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: Cheesy Baked Mexican Corn Dip

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Ingredients

• Two 15-oz cans corn drained and rinsed (or equivalent fresh or thawed frozen corn)
• 1/2 c Mexican crema or sour cream
• 1/2 c mayonnaise
• 4 c shredded cheese divided (such as white cheddar or a Mexican cheese blend)
• 1 serrano chile or jalapeño pepper seeds removed and diced small
• 2-3 tbsp lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika or paprika
• 1/2 tsp freshly ground black pepper
• 2-3 tbsp fresh cilantro chopped, for garnish

Instructions

• Start by preheating your oven to 400°F (200°C). Prepare a baking dish by spraying it with cooking spray.
• In a bowl combine the corn, crema or sour cream, mayonnaise, half of the cheese diced pepper, lime juice, chili powder, paprika and black pepper. Stir everything together until well combined.
• Transfer the corn mixture into the dish. Spread it out evenly. Sprinkle the remaining cheese on top.
• Place the dish in the oven. Bake for 20 to 25 minutes. If you prefer less browning on your cheese check it around 15 minutes. Keep an eye on it towards the end to prevent browning.
• Once done baking garnish with a sprinkle of cilantro on top. Serve warm, with tortilla chips for dipping. Enjoy your Cheesy Baked Mexican Corn Dip!

Notes

If you want to savor this Baked Mexican Corn Dip without stressing about gluten you’re, in luck! The recipe itself is inherently gluten-free with a direction on corn, cheese and spices that’s free from gluten. However it’s essential to be wary when choosing each ingredient to guarantee your dip stays gluten-free. Take a moment to scan the tags on items such as mayonnaise, sour cream and especially the cheese because specific brands may hold gluten-based additives or fillers. When it comes to serving select gluten-free tortilla chips or a variety of veggies like bell pepper strips, carrot sticks and cucumber slices, for dipping pleasure.