Cheesy Baked Mexican Street Corn Dip Recipe

If you’re searching for a ridiculously craveable appetizer bursting with flavor, look no further than this Cheesy Baked Mexican Street Corn Dip. Inspired by the bold and zesty spirit of elote, every scoop delivers creamy, cheesy goodness with a pop of heat and lime that’s impossible to resist. Whether you’re hosting a get-together, bringing something fun to a potluck, or just want a cozy snack for movie night, this dip is guaranteed to disappear fast!

Cheesy Baked Mexican Street Corn Dip Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cheesy Baked Mexican Street Corn Dip comes from its simple ingredient list, each thoughtfully chosen to create the perfect blend of creaminess, tang, color, and a little kick. Even everyday items like corn or cheese become something absolutely next-level together.

  • Canned or Fresh Corn: Two 15-ounce cans (drained and rinsed), or thawed frozen, or freshly cooked kernels—all are great! Corn gives the dish its signature sweetness and bite.
  • Mexican Crema or Sour Cream: Adds tangy richness and extra creamy texture to the dip. Either works, but crema brings a subtle depth.
  • Mayonnaise: The secret to ultra-silky, perfectly scoopable dip that never dries out.
  • Shredded Cheese: Four cups, divided. White cheddar melts beautifully, but feel free to use a Mexican blend for more flavor and color.
  • Serrano or Jalapeño Pepper: One chile, seeded and finely diced, infuses a gentle heat and freshness—serrano for bolder spice, jalapeño for milder palates.
  • Lime Juice: Two to three tablespoons, to brighten everything up with that signature, citrusy zing.
  • Chili Powder: A teaspoon for subtle warmth and a classic Mexican flavor profile.
  • Smoked Paprika (or Regular Paprika): A teaspoon for earthiness and a lovely color. Smoked adds a little extra intrigue.
  • Salt & Freshly Ground Black Pepper: Essential for balancing the richness and bringing all the flavors forward.
  • Fresh Cilantro: A couple tablespoons to garnish, adding freshness and a pop of color right before serving.

How to Make Cheesy Baked Mexican Street Corn Dip

Step 1: Prep Your Baking Dish

Preheat your oven to 400°F, and give your favorite 3-quart baking dish or a 9-inch pie plate a quick spray with cooking spray. This not only prevents sticking but also makes cleanup much easier—always a win in my book!

Step 2: Mix Up the Base

In a big mixing bowl, combine the corn, crema or sour cream, mayo, 2 cups of your cheese, diced chile pepper, lime juice, chili powder, paprika, salt, and pepper. Stir everything together until each kernel is coated in creamy, spiced goodness. Don’t worry, the peppers just add a subtle warmth, not blow-your-top-off heat!

Step 3: Layer and Top with Cheese

Spoon the corn mixture into your prepared baking dish, smoothing it into an even layer. Then, sprinkle the remaining 2 cups of shredded cheese generously over the top. This is what creates that irresistible golden, gooey crust everyone fights for.

Step 4: Bake Until Bubbly and Golden

Slide your dish into the oven and bake for 20 to 25 minutes. Keep an eye on things during the last five minutes—cheese can go from delightfully browned to too crispy in a flash. I usually start checking at the 15-minute mark, just to get ahead of any sudden color changes.

Step 5: Garnish and Serve

Pull the dip out when the cheese is gorgeously melted and bubbling. Scatter plenty of fresh cilantro on top for color and a burst of herbal flavor. Bring it straight to your serving table and dig in with crunchy tortilla chips!

How to Serve Cheesy Baked Mexican Street Corn Dip

Cheesy Baked Mexican Street Corn Dip Recipe - Recipe Image

Garnishes

Nothing takes Cheesy Baked Mexican Street Corn Dip from great to truly show-stopping like the right garnishes. A shower of fresh cilantro always looks beautiful, but you can also add thinly sliced green onions, a sprinkle of cotija cheese, and extra lime wedges for more zing. For a pop of heat, try a few slices of fresh jalapeño or a light dusting of chili powder before serving.

Side Dishes

This dip loves company! Tortilla chips are the classic partner—choose a hearty variety that can stand up to all that melty cheese. For a little something extra, offer crispy pita chips, mini bell pepper halves, or crunchy fresh veggies like cucumber or jicama sticks alongside. It also pairs incredibly well with grilled flank steak, spicy chicken wings, or as part of a big Tex-Mex spread.

Creative Ways to Present

While a warm casserole dish is classic, you can get playful with Cheesy Baked Mexican Street Corn Dip. Try serving it in individual ramekins for a dinner party, or pile scoops into corn tortilla cups for a hand-held appetizer. It’s also fantastic tucked into mini tacos, dolloped on tostadas, or stuffed into roasted poblano peppers for a twist that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Baked Mexican Street Corn Dip can be cooled to room temperature and stored in an airtight container in the fridge for up to three days. The flavors meld even more overnight, so it’s just as delicious the next day, if not more!

Freezing

While this dip is undeniably at its best fresh and bubbly from the oven, you can freeze it if needed. Transfer cooled dip to a freezer-safe container, seal tightly, and freeze for up to one month. Let it thaw in the fridge overnight before reheating—just note that the texture may be a touch looser after freezing, but the flavor will still be wonderful.

Reheating

To revive leftover Cheesy Baked Mexican Street Corn Dip, simply spread it in an oven-safe dish and bake at 350°F until hot and bubbly, around 15-20 minutes. If you’re in a rush, microwaving in short bursts works too, just stir occasionally for even heating. Top with fresh cilantro and an extra squeeze of lime to brighten everything up!

FAQs

Can I use fresh corn instead of canned corn?

Absolutely! Fresh corn, especially in summer, is a total treat here. Simply cook the ears (grill, boil, or steam), let them cool, and cut the kernels off. Measure the amount and use as you would canned. It’ll add a little more crunch and a sweet, roasted flavor.

Is Cheesy Baked Mexican Street Corn Dip very spicy?

Not at all—unless you want it to be! Using a jalapeño with the seeds removed keeps things mild, and the creamy ingredients really balance any subtle heat. If you’re spice-shy, start with half a pepper, or skip it altogether. Like it hot? Add more chile or use serrano for extra kick.

Can I make this dip ahead of time?

Yes! Assemble the dip (without baking), cover, and store in the fridge for up to a day. When guests arrive, simply top with cheese and bake as usual. Everything melds together beautifully, and you get to enjoy the party instead of hustling in the kitchen.

What are some alternative cheeses I can use?

Anything that melts well will work. Try Monterey Jack, pepper jack, or a Mexican blend for a slightly different taste. Even crumbled cotija or feta sprinkled on top can add a wonderful salty punch!

Can I make Cheesy Baked Mexican Street Corn Dip dairy-free or vegan?

Yes, with a few swaps! Use plant-based sour cream, vegan mayo, and a good dairy-free cheese that melts well. Make sure any added toppings are dairy-free, and you’ll still end up with a crowd-pleasing, creamy, irresistible dip.

Final Thoughts

Once you’ve tried this Cheesy Baked Mexican Street Corn Dip, it’ll quickly become your go-to party dish and weeknight treat alike. With its warm, cheesy layers and festive flavors, every bite is pure comfort. Fire up that oven, grab your favorite chips, and treat yourself—you’ll be hooked after the very first scoop!

Print

Cheesy Baked Mexican Street Corn Dip Recipe

This Cheesy Baked Mexican Street Corn Dip is a crowd-pleaser that combines the flavors of Mexican street corn with the comfort of a cheesy dip. Perfect for parties or game day gatherings!

  • Author: nova
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

Main Ingredients:

  • two 15-ounce cans canned corn, drained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay)
  • ½ cup Mexican crema or sour cream
  • ½ cup mayonnaise
  • 4 cups shredded cheese, divided (I used white cheddar; use your favorite Mexican shredded cheese blend)
  • 1 serrano chile or jalapeno pepper, seeds removed and diced very small; or to taste (serrano is hotter than jalapeno)

Seasonings:

  • 2 to 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika or paprika
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste

Garnish:

  • 2 to 3 tablespoons fresh cilantro for garnishing, or to taste

Instructions

  1. Preheat oven: Preheat oven to 400°F and spray a 3-quart baking dish with cooking spray.
  2. Prepare the dip: In a large bowl, combine corn, crema, mayo, 2 cups of cheese, serrano or jalapeno, lime juice, chili powder, paprika, salt, and pepper. Transfer mixture to the baking dish.
  3. Add cheese: Top the mixture with the remaining 2 cups of cheese.
  4. Bake: Bake for 20-25 minutes until cheese is melted and bubbly.
  5. Garnish and serve: Garnish with cilantro and serve hot with tortilla chips.

Notes

  • For a spicier kick, leave the seeds in the jalapeno or serrano pepper.
  • Adjust seasonings to taste for a personalized flavor profile.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 60mg

Keywords: Cheesy Baked Mexican Street Corn Dip, Mexican Street Corn Dip, Cheesy Corn Dip, Baked Corn Dip

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