Go Back
Cheesy Baked Mexican Street Corn Dip

Cheesy Baked Mexican Street Corn Dip

Get ready to impress your guests with this irresistible Cheesy Baked Mexican Street Corn Dip, a warm, gooey, and flavorful appetizer that’s as easy to make as it is delicious. This recipe transforms the beloved flavors of esquites into a crowd-pleasing dip perfect for any gathering, offering a satisfying and vibrant taste sensation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 dishes
Course: Appetizer, Dip
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 (15-ounce) cans sweet corn, drained
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green chilies (canned or fresh)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Salt and freshly ground black pepper to taste
  • Tortilla chips for serving
  • Lime wedges for serving
  • Extra cilantro for garnish (optional)
  • Cotija cheese, crumbled for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Oven-safe skillet
  • Large bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a similar-sized oven-safe skillet. This will prevent the dip from sticking and make clean-up a breeze.
  2. In a large bowl, combine the drained sweet corn kernels, mayonnaise, sour cream, grated Parmesan cheese, chopped fresh cilantro, and chopped green chilies.
    2 (15-ounce) cans sweet corn, drained, 1 cup mayonnaise, 1/2 cup sour cream, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped green chilies
  3. Add the chili powder, cumin, and cayenne pepper (if using) to the corn mixture. Stir everything together until all the ingredients are well incorporated and the corn is evenly coated in the creamy sauce.
    1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
  4. Taste the mixture and season generously with salt and freshly ground black pepper. Remember that the cheeses you’ll be adding later are also salty, so adjust accordingly.
    Salt and freshly ground black pepper
  5. Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese evenly over the corn mixture in the bowl. Gently fold these cheeses into the mixture.
    1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  6. Pour the entire mixture into the prepared baking dish, spreading it out evenly.
  7. Sprinkle the remaining Monterey Jack cheese and cheddar cheese evenly over the top of the dip, ensuring a good, melty layer.
    1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  8. Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the dip is heated through, the cheeses are melted and bubbly, and the top is lightly golden brown.
  9. Once removed from the oven, let the Cheesy Baked Mexican Street Corn Dip cool for a few minutes. Garnish with extra cilantro and crumbled Cotija cheese, if desired, for an extra layer of authentic flavor and beautiful presentation. Serve immediately with tortilla chips, baguette slices, or your favorite dippers. Don't forget to offer lime wedges for squeezing over the top!
    Cotija cheese, crumbled, Extra cilantro, Lime wedges, Tortilla chips

Notes

Allow the dip to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, covered with foil, or in the microwave on medium power.