Mexican Corn Dip Recipe
This Mexican Corn Dip recipe is a party favorite, with fresh corn and jalapeno peppers, lots of cheese and Mexican spices, then baked to cheesy perfection. Serve it with chips. You may need to make a double batch.
Servings: 6
Calories: 264kcal
Ingredients
- 8 ounces cream cheese softened
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cotija cheese
- 1 jalapeno pepper chopped
- Corn from 3 ears
- 1 tablespoon favorite hot sauce – I used a Louisiana style hot sauce
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ cup chopped cilantro + more for serving
Instructions
- Heat oven to 350 degrees. Mix all of the cheeses together in a large bowl, but reserve a bit of the cheddar and cotija for a final topping.
- Stir in the jalapeno, corn, hot sauce, seasonings and cilantro.
- Pour the mixture into a baking dish and bake for 15 minutes.
- Top the dish with the remaining cheeses and bake for another 5 minutes. This will make the top nice and smooth and inviting.
- Remove and garnish with extra cilantro.
Notes
Serves 6
Heat Factor: Mild, though you can up the heat with extra hot sauce or by incorporating spicier peppers into the mix.
Nutrition
Calories: 264kcal | Carbohydrates: 4g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 857mg | Potassium: 110mg | Sugar: 2g | Vitamin A: 1440IU | Vitamin C: 4.5mg | Calcium: 240mg | Iron: 0.7mg