Description
A creamy and cheesy baked dip full of Mexican flavors, perfect for serving with tortilla chips.
Ingredients
Scale
- two 15-ounce cans canned corn, drained and rinsed
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- 4 cups shredded cheese, divided
- 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
- 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.
- In a large bowl, combine corn, crema, mayo, 2 cups of cheese, diced serrano or jalapeno, lime juice, chili powder, paprika, salt, and pepper.
- Turn the mixture out into the prepared baking dish.
- Top evenly with the remaining 2 cups of cheese.
- Bake for about 20 to 25 minutes, checking for browning after 15 minutes.
- Garnish with cilantro and serve immediately with tortilla chips.
Notes
- This recipe is best made with full-fat Mexican crema, but sour cream is a suitable substitute.
- Mayonnaise is necessary for the recipe and does not overpower the flavor.
- You can use a slow cooker to keep the dip warm if browning isn’t a concern.
- The dip is best served warm and fresh, but can be stored airtight in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg