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Cheesy Mexican Corn Dip

Rachel Riesgraf
Cheesy Mexican Corn Dip that’s baked to perfection and served with your favorite tortilla chips! Everything is mixed together in one bowl in just a few minutes, making it perfect for any party or football Sunday!
5 stars
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer
Servings 10 servings

Ingredients
  

  • 3 cups frozen corn thawed and drained
  • 2 cups Monterey Jack cheese shredded
  • ½ cup mayo
  • ½ cup sour cream
  • 8 ounces cream cheese softened
  • 1 can 10 ounces Rotel, drained
  • 4 green onions thinly sliced
  • 1 tablespoon lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Garnishes/Serving:

  • Cilantro
  • Green onions thinly sliced
  • Tortilla chips

Instructions
 

  • Preheat oven to 350° F.
  • Add all ingredients except for 1 cup of cheese to a large bowl. Mix well until combined.
  • Transfer dip mixture to a 10-inch skillet or baking dish of a similar size. Top with remaining cheese. Bake for 30 minutes or until bubbly around the edges and cheese is melted.
  • Serve warm with your favorite tortilla chips!

Notes

  • You can also sub in cheddar cheese or a Mexican cheese blend instead of Monterrey Jack.

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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