Hot Mexican Corn Dip


2 15-ounce cans of sweet corn, drained
12 ounces cream cheese softened
1/3 cup mayonnaise
1 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon chili powder
Juice from 1 lime
1 1/2 cups Pepper Jack cheese divided
1 4- ounce can green chiles drained slightly
¼ cup cilantro leaves finely chopped, plus some leaves for garnish (parsley is fine)
3 green onions thinly sliced (1 tablespoon reserved for garnish)
½ cup cotija cheese for garnish if desired
Hot sauce a few dashes for heat if desired


  • Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
  • In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add drained corn and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. (You may need to do this in two batches, or just with half of the corn - your choice).
  • In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
  • Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
  • Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.

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