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–+ servings
savory baked corn dip

Baked Mexican Street Corn Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 9x9-inch baking dish
  • 1 Oven
  • 1 sharp knife
  • 1 Cutting board

Ingredients
  

  • 2 cup frozen corn kernels thawed
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup cotija cheese crumbled
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup green onions sliced
  • 1 jalapeño seeded and minced
  • 1 lime juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a large mixing bowl, combine mayonnaise, sour cream, and lime juice.
  • Add thawed corn, cotija cheese, Monterey Jack cheese, cilantro, green onions, and jalapeño to the bowl.
  • Sprinkle in chili powder, garlic powder, salt, and black pepper.
  • Mix all ingredients thoroughly with a spatula until well combined.
  • Transfer the mixture into the 9x9 inch baking dish, spreading evenly.
  • Place the baking dish in the preheated oven and bake for 25 minutes.
  • Remove the dish from the oven and let it rest for 5 minutes before serving.

Notes

For extra flavor, consider adding a squeeze of lime juice on top of the dip before serving. If you prefer a spicier version, leave the jalapeño seeds in or add a pinch of cayenne pepper. This dish pairs well with tortilla chips or fresh sliced veggies.
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