Description
A warm, creamy, cheesy Mexican street corn inspired dip filled with roasted corn, cotija, jalapeño, lime, and spices, baked until golden and bubbly.
Ingredients
Scale
- 3 cups corn kernels, roasted
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 small jalapeño, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix the roasted corn, mayonnaise, sour cream, lime juice, garlic powder, chili powder, jalapeño, cilantro, half the cotija cheese, and red onion.
- Lightly grease an oven safe baking dish.
- Spread the mixture evenly into the dish and top with the remaining cotija cheese.
- Bake for 18 to 20 minutes until hot and bubbling around the edges.
- Garnish with extra cilantro and lime if desired.
- Serve warm with tortilla chips or veggies.
Notes
- Use fresh corn when possible for the best sweetness and texture.
- Roast the corn in a dry pan for deeper flavor.
- Let the dip rest a minute before serving so flavors settle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg