This Mexican Corn Dip is a creamy, cheesy treat that’s filled with sweet corn and spicy flavors. It’s perfect for snacking or as a side dish at gatherings!
You won’t believe how quickly it disappears once you set it out! I always keep some tortilla chips handy for dipping—it’s just that good! 🥳
Key Ingredients & Substitutions
Corn: Fresh corn is the best choice for this dip. If it’s not in season, frozen corn works just as well! I prefer the sweetness of fresh corn, but frozen is super convenient and still delicious.
Cotija Cheese: This crumbly cheese gives a unique flavor to the dip. If you can’t find Cotija, try feta or even Parmesan as alternatives. They won’t taste exactly the same, but they’ll still be tasty!
Mayonnaise & Sour Cream: For a lighter option, consider Greek yogurt as a substitute for both mayonnaise and sour cream. It adds creaminess along with protein. I often use a mix of sour cream and Greek yogurt for added tang.
Jalapeño: If you prefer less heat, leave out the seeds and membranes, or you could use a bell pepper for crunch without spice. You can even replace it with a pinch of red pepper flakes!
Cilantro: While cilantro adds freshness, if you’re not a fan, feel free to skip it. Parsley can also work as a mild alternative.
How Do You Bake the Perfect Mexican Corn Dip?
Baking your corn dip properly makes a big difference! Here are some key steps to help you succeed:
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Mix all ingredients well in a large bowl. Make sure the creaminess is consistent, with no dry spots.
- Spread the mixture evenly in your baking dish for even heating. A shallow dish works best for nice browning.
- Keep an eye on it while it bakes. Look for the dip to be hot and bubbly, with the top slightly golden.
- Let it cool for a couple of minutes before serving, as it will be very hot!
Serve it warm with tortilla chips for the best experience—crunchy chips are the perfect match for that creamy goodness!
How to Make Mexican Corn Dip
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese (plus extra for garnish)
- 1 cup shredded Monterey Jack cheese
- 1 small jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 1/4 teaspoon chili powder
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Tortilla chips, for serving
How Much Time Will You Need?
This delicious Mexican Corn Dip will take about 10 minutes to prepare and 20-25 minutes to bake. So, in just about 35 minutes, you’ll have a fantastic warm dip ready to serve at your next gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your dip gets nice and bubbly once we pop it in!
2. Mix the Ingredients:
In a large bowl, combine the corn kernels, mayonnaise, sour cream, Cotija cheese, Monterey Jack cheese, chopped jalapeño, minced garlic, lime juice, cumin, smoked paprika, chili powder, salt, and black pepper. Use a spatula or spoon to mix everything together until all ingredients are well combined. This is the fun part—just make sure everything is evenly mixed!
3. Prepare for Baking:
Transfer your creamy mixture into an oven-safe bowl or a baking dish, spreading it out evenly. This will help it cook evenly, so it’s nice and hot all the way through!
4. Bake the Dip:
Place the dish in the preheated oven and bake for 20-25 minutes. Your dip is ready when it’s hot and bubbly, and the cheese has fully melted. You’ll know it’s close when your kitchen smells incredible!
5. Garnish and Serve:
Once out of the oven, let it cool for a couple of minutes. Then, sprinkle some extra crumbled Cotija cheese, a pinch of smoked paprika, and fresh chopped cilantro on top for a lovely presentation.
6. Enjoy!
Serve your warm Mexican Corn Dip with tortilla chips. Everyone will love dipping into this creamy, cheesy delight! Enjoy!
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can! Just make sure to drain and rinse the canned corn well to remove excess sodium. This will help maintain the dip’s flavor and texture.
How Do I Store Leftover Mexican Corn Dip?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the oven or microwave until heated through—but be careful not to overcook!
Can I Make This Dip Spicier?
Absolutely! Increase the amount of jalapeño or add some diced serrano peppers for extra heat. You can also sprinkle a bit of cayenne pepper into the mixture for an added kick!
Is It Possible to Make This Dip Ahead of Time?
Yes! You can prepare the mixture a day in advance, cover it, and store it in the fridge. Just bake it right before serving for the best texture and flavor. Make sure to adjust the baking time if it’s coming straight from the fridge!
