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Cheesy Baked Mexican Street Corn Dip: Irresistibly Easy!

A delicious and easy-to-make cheesy baked Mexican street corn dip that is perfect for parties and gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Appetizer
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups frozen corn thawed
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled queso fresco
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the thawed corn, cream cheese, sour cream, mayonnaise, and half of the cheddar cheese. Mix until well combined.
  3. Add the crumbled queso fresco, cilantro, lime juice, chili powder, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly mixed.
  4. Transfer the mixture to a baking dish and spread it out evenly. Top with the remaining cheddar cheese.
  5. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted.
  6. Remove from the oven and let it cool slightly before serving.

Nutrition

Serving: 1/6 of the dipCalories: 250kcalCarbohydrates: 8gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 400mgFiber: 1gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the mixture.
  • Serve with tortilla chips, fresh veggies, or use it as a topping for tacos or nachos for a delicious twist.

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