Cheesy Baked Mexican Corn Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hot, creamy corn dip spiked with jalapeños, lime, and chili powder, reminiscent of Mexican street corn. Cheesy and ready in twenty minutes. Ideal for parties, potlucks, and appetizer spreads.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- two 15-ounce cans canned corn
- 1/2 cup Mexican crema or sour cream
- 1/2 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))
- 2 to 3 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika or paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 2 to 3 tablespoons fresh cilantro for garnishing (or to taste)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 879mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 424mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 879MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.