Description
Rich, creamy, and vibrant, this Baked Mexican Street Corn Dip combines sweet corn with zesty lime and a blend of cheeses for the perfect party appetizer.
Ingredients
Scale
- 2 cups corn (fresh, canned, or frozen)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
- Chips, crackers, or vegetables for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the corn, cream cheese, sour cream, shredded cheese, mayonnaise, lime juice, chili powder, garlic powder, cayenne pepper (if using), salt, and pepper in a large mixing bowl.
- Use a spatula to mix until well combined.
- Transfer the mixture into a baking dish and spread evenly.
- Bake for 20 minutes or until golden-brown and bubbly.
- Remove from the oven and garnish with cilantro.
- Serve warm with chips, crackers, or veggies.
Notes
You can make this dip ahead of time and bake it directly from the fridge. For a dairy-free option, substitute cream cheese and sour cream with plant-based alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg