Cheesy Mexican Corn Dip
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!
Servings: 10 servings
Calories: 315kcal
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.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 14g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 345mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 5mg | Calcium: 210mg | Iron: 1mg
