Description
This creamy, smoky, and slightly tangy Mexican Corn Dip is a crowd-pleasing appetizer perfect for summer gatherings, casual snacks, or party spreads. Roasted corn, melty cheeses, and a hint of spice create irresistible layers of flavor that everyone will love.
Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears)
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- ½ cup sour cream (optional)
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- 1 small jalapeño, finely diced (optional)
- 1 tbsp lime juice
- 2 tbsp chopped cilantro or green onions for garnish
- Salt and pepper to taste
- Tortilla chips or bread for serving
Instructions
- Preheat oven to 375°F (190°C).
- Heat a skillet over medium heat with a drizzle of oil. Add corn and sauté until slightly blistered and aromatic.
- In a mixing bowl, combine cream cheese and mayonnaise until smooth. Stir in sour cream if using.
- Add shredded Monterey Jack, cotija, smoked paprika, garlic powder, cayenne, salt, and pepper. Mix gently.
- Fold roasted corn (and jalapeños if using) into the creamy mixture.
- Transfer to a baking dish and bake 15–20 minutes, or until the top is bubbly and lightly golden.
- Remove from oven, squeeze lime juice over the top, and sprinkle with cilantro or green onions. Serve warm with chips or bread.
Notes
- For extra smoky flavor, broil the top for 1–2 minutes, watching carefully.
- Can be made ahead and stored in the fridge or freezer (see storage tips above).
- Adjust spice levels based on your preference; a mild version is kid-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Side
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 6–8
- Calories: 250
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg