Zesty Cheesy Baked Mexican Corn Dip Recipe for Fiesta Nights

Summers sizzle with vibrant flavors, and this mouthwatering cheesy baked Mexican corn dip bursts with irresistible zest.

Loaded with sweet corn kernels and melted cheese, the recipe promises a crowd-pleasing appetizer that’ll spark conversation at any gathering.

Creamy textures blend seamlessly with bold southwestern spices, creating a dip that dances between comfort and excitement.

Each spoonful delivers a delightful combination of smoky, tangy, and rich notes that’ll make taste buds sing.

Jalapeños add a subtle kick while fresh herbs brighten the entire dish.

Serve this dip warm and watch as everyone reaches for another scoop of pure deliciousness.

Grab your ingredients and get ready to become the star of your next potluck or game day celebration.

Making Cheesy Baked Mexican Corn Dip: Instructions

• Oven Preparation

Warm up the oven and get your favorite baking dish ready for a delicious adventure. Coat the dish lightly with cooking spray so nothing sticks.

• Corn Mixture Magic

Grab a big mixing bowl and combine corn with creamy goodness. Blend in spicy peppers, zesty lime, and a sprinkle of exciting seasonings. This is where the flavor party begins!

• Cheese Wonderland

Pour the vibrant mixture into your prepared dish. Create a dreamy cheese blanket across the top, making sure every inch is covered in melty deliciousness.

• Baking Excitement

Slide the dish into the hot oven. Watch the magic happen as the dip transforms into a bubbling, golden masterpiece. Keep an eye out – you want a perfect golden glow without burning.

• Final Flourish

Pull out your masterpiece and shower it with fresh cilantro. Serve right away with crispy tortilla chips for an instant crowd-pleaser that’ll have everyone asking for seconds.

Flavor Boosts for Cheesy Baked Mexican Corn Dip

• Quickly char corn kernels in a dry skillet for deeper, smokier flavor before mixing into the dip.
• Experiment with different cheese combinations like pepper jack, queso fresco, or cotija for unique taste profiles.
• Adjust heat by removing seeds from peppers or using milder green chiles instead of serranos or jalapeños.
• Prepare the dip mixture up to 24 hours in advance, refrigerate, and bake just before serving to save time during gatherings.
• Fold in cooked and crumbled chorizo, shredded chicken, or diced bacon for a heartier version of the dip.

How to Serve Cheesy Baked Mexican Corn Dip

• Dip and Dive into Flavor: Serve this cheesy Mexican corn dip with crispy tortilla chips for the ultimate party-ready appetizer that'll have guests asking for the recipe.
• Spread the Love: Use this creamy dip as a delicious topping for grilled tacos, nachos, or even as a spread on warm, toasted bread for an extra flavor kick.
• Take It Portable: Pack this dip in a portable container for picnics, potlucks, or game day gatherings – it's a crowd-pleasing hit that travels well and tastes amazing at room temperature.
• Fresh Finish: Sprinkle extra fresh cilantro and a squeeze of lime just before serving to brighten up the flavors and add a pop of color to this irresistible cheesy corn dip.

Storage Solutions for Cheesy Baked Mexican Corn Dip

• Quick Batch Prep: Double the recipe and make two dishes simultaneously, storing one in the refrigerator for easy entertaining or quick snacks during the week.
• Chill and Store: Transfer leftover dip to an airtight container and refrigerate for up to 3-4 days. Cover the surface with plastic wrap to prevent moisture loss and maintain freshness.
• Reheat with Care: Warm the dip in the oven at 350°F for 10-15 minutes, stirring occasionally to ensure even heating and restore its creamy, melted texture.
• Freeze for Later: Wrap the unbaked dip tightly in plastic wrap and aluminum foil, storing in the freezer for up to 1 month. Thaw overnight in the refrigerator before baking as directed in the original recipe.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 350 kcal

Servings: 9

Cheesy Baked Mexican Corn Dip Ingredient Breakdown

• Corn: Brings sweet, juicy crunch and authentic Mexican feel, choose fresh or frozen kernels for best texture.
• Crema, Mayo: Creamy base that adds richness and smooth consistency, select full-fat versions for deeper flavor.
• Lime Juice: Brightens the entire dish with zesty tang, look for fresh, ripe limes with vibrant green color.

• Serrano or Jalapeno: Delivers spicy kick and authentic heat, select peppers that are firm and glossy.
• Chili Powder, Paprika: Adds warm, smoky depth and gorgeous color, choose high-quality, freshly ground spices.
• Black Pepper: Provides subtle background warmth and complexity.

• Cheese: Melts into delightful, gooey texture that makes the dip irresistible, select a blend of sharp and mild varieties.
• Cilantro: Offers fresh, herbal finish and vibrant green garnish, choose leaves that are bright and crisp.

Kitchen Tools for Cheesy Baked Mexican Corn Dip

• Large bowl: Essential for mixing all ingredients thoroughly and combining corn with other components.
• 3-quart baking dish: Perfect for baking and serving the dip, ensures even cooking and presentation.
• Measuring cups: Crucial for accurately measuring cheese, crema, and mayo.
• Mixing spoon or spatula: Helps stir ingredients and transfer mixture to baking dish.
• Cutting board: Needed for chopping cilantro and peppers.
• Sharp knife: Required for finely chopping cilantro and slicing serrano or jalapeno peppers.
• Oven mitts: Protect hands when handling hot baking dish.

Spicy Baked Mexican Corn Dip Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

• Total Time: 35 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Creamy Mexican corn dip brings festive flavors to party tables. Quick cheese-laden side combines zesty ingredients for irresistible snacking pleasure you cannot resist.

---

Ingredients

Scale 1x2x3x

• 4 cups shredded Mexican cheese blend
• 2 15-oz cans corn, drained and rinsed (or fresh/frozen corn)
• 1 serrano chile or jalapeno pepper, seeds removed and diced very small
• ½ cup Mexican crema or sour cream
• ½ cup mayonnaise
• 2–3 tbsps lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika or paprika
• ½ tsp freshly ground black pepper
• 2–3 tbsps fresh cilantro (for garnishing)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Ignite the oven to 400°F (204°C) and generously coat a 3-quart baking dish with cooking spray to guarantee effortless serving and cleanup.
2. Mixture Creation: Blend sweet corn kernels, Mexican crema, mayonnaise, shredded cheese, serrano peppers, lime juice, chili powder, paprika, and black pepper in a large mixing bowl, ensuring uniform distribution of flavors and textures.
3. Baking Process: Pour the vibrant corn mixture into the prepared dish, spreading evenly, then crown with an additional layer of cheese, creating a golden, melted topping that promises delectable coverage.
4. Oven Transformation: Slide the dish into the preheated oven and bake for 20-25 minutes, watching carefully after 15 minutes to prevent excessive browning while achieving a perfectly melted, slightly crisp cheese surface.
5. Final Touch: Once the cheese reaches a tempting golden hue and bubbles enticingly, extract the dip from the oven and adorn with a generous sprinkle of freshly chopped cilantro, ready to be devoured with crispy tortilla chips.

Notes

• Pepper Power: Choose serrano or jalapeño peppers based on your heat tolerance; serranos pack more punch, while jalapeños offer milder spiciness.
• Cheese Melting Tip: Shred cheese freshly for better melting and smoother texture compared to pre-packaged shredded varieties.
• Avoid Burning Trap: Watch the dip closely after 15 minutes to prevent cheese from burning, as it can quickly turn from golden to charred.
• Serving Suggestion: Serve immediately while hot and bubbly for the best flavor and most satisfying cheese pull experience.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 350
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 30 mg