Hot Mexican Street Corn Dip (Cheesy & Baked)
A hot corn dip reminiscent of Mexican street corn — creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeño for a touch of heat! So easy and ready in 25 minutes.
Ingredients
- 2 15-ounce cans canned corn, drained and rinsed (thawed and drained frozen corn is okay, or fresh corn that you first cook and cut off the ears)
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- 4 cups shredded cheese divided (white cheddar, or your favorite Mexican shredded cheese blend)
- 1 serrano chile or jalapeño pepper seeds removed and diced very small, or to taste (serrano is hotter)
- 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, or to taste
Instructions
- Preheat the oven to 400°F 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. To a large bowl, add the corn, crema, mayo, 2 cups of the cheese, the serrano or jalapeño, lime juice, chili powder, paprika, salt, and pepper, and stir to combine. (Note this dip is not spicy; the chile just adds a tiny touch of heat — use jalapeño, or half of one, if you're heat-sensitive.) Turn the mixture out into the prepared baking dish. Evenly top with the remaining 2 cups of cheese. Bake for about 20 to 25 minutes; if you don't like much browning, start checking after 15 minutes, and watch closely in the last 5 minutes as the cheese browns rapidly. All cheeses melt and brown at different rates, so watch the dip, not the clock. Garnish evenly with cilantro and serve immediately with tortilla chips.
Notes
White cheddar or pepper jack both work well; add cotija as a garnish if you have it. There's no good substitute for the mayo, but the dip doesn't taste of it. For corn: canned (drained/rinsed) is used here; thawed/drained frozen works; cook fresh corn first as raw may be too tough; grilled Mexican corn would be delicious. Garlic lovers can add a pinch of garlic powder. Slow cooker: combine and cook on low to keep warm for potlucks, though you won't get golden-browned cheese (it can separate if held too long). Best pan: a 3-quart rectangular dish, or a 9-inch pie plate or similar. The recipe halves well for smaller groups. Storage: best warm and fresh; keeps airtight in the fridge up to 5 days; reheat in the microwave about 30 seconds on high, or as needed.