Ingredients
Scale
Main Ingredients:
- 4 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 8 ounces cream cheese, softened to room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup crumbled cotija cheese, divided
- 1½ cups shredded mozzarella or Monterey Jack cheese, divided
- 2-3 jalapeños, seeded and finely diced (adjust to taste)
- 3 cloves garlic, minced
- ¼ cup fresh lime juice (about 2-3 limes)
- 2 teaspoons chili powder (or Tajín seasoning)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Topping & Serving:
- ¼ cup fresh cilantro, chopped
- Extra cotija cheese for sprinkling
- Lime wedges for serving
- Tortilla chips, for serving
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch baking dish with cooking spray or butter. Set aside.
- Char the corn (optional but recommended): For extra flavor, heat a large skillet over medium-high heat. Add the corn kernels in a single layer (work in batches if needed) and let them char without stirring for 3-4 minutes until golden brown spots appear. Stir and char another 2-3 minutes. This step adds amazing smoky, sweet flavor that elevates the dip. If skipping, proceed with raw or thawed corn.
- Prepare the creamy base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Mix with a rubber spatula or electric mixer until smooth and well combined with no lumps. The cream cheese must be softened or you’ll have lumps!
- Add flavorings: To the creamy base, add the minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and black pepper. Mix thoroughly until all seasonings are evenly distributed throughout the creamy mixture.
- Fold in corn and cheese: Add the charred corn kernels (or plain corn if you skipped charring), diced jalapeños, ¾ cup of the crumbled cotija cheese, and 1 cup of the shredded mozzarella cheese. Fold everything together gently until evenly combined. Taste and adjust seasoning if needed—add more salt, lime juice, or chili powder to your preference.
- Transfer to baking dish: Spread the corn mixture evenly into your prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining ½ cup mozzarella cheese and ¼ cup cotija cheese evenly over the top.
- Bake covered: Cover the baking dish with aluminum foil and bake for 15 minutes. This allows the dip to heat through without over-browning the cheese.
- Bake uncovered: Remove the foil and continue baking for an additional 10-12 minutes, until the dip is bubbly around the edges and the cheese on top is melted and starting to turn golden brown.
- Garnish and serve: Remove from the oven and let cool for 3-5 minutes. Garnish generously with fresh chopped cilantro and an extra sprinkle of cotija cheese. Serve warm with lime wedges and tortilla chips for dipping.
Notes
- Corn preparation: If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture. This prevents a watery dip.
- Heat level: Control spiciness by adjusting jalapeños. Remove all seeds for mild heat, keep some seeds for medium heat, or add more jalapeños for extra kick.
- Cheese substitutions: If you can’t find cotija, use feta cheese or grated Parmesan. The flavor is slightly different but still delicious.
- Make it spicier: Add cayenne pepper, hot sauce, or use serrano peppers instead of jalapeños.
- Broiler finish: For extra golden, bubbly cheese, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup (based on 12 servings)
- Calories: 245
- Sugar: 3g
- Sodium: 385mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 38mg