Mexican Corn Dip

10 minutes
Amount of Servings
8 servings

2 (15-ounce) cans of corn, drained and rinsed

8-ounce cream cheese, at room temperature

1 cup FAGE Sour Cream

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

4 cups of shredded Mexican cheese blend, divided

10-ounces of crumbled cotija cheese, divided



1 jalapeno pepper sliced

1 avocado sliced

1 lime, wedges

Hot sauce, to taste

3 tablespoons cilantro, chopped

Tortilla chips (colorful)

  1. Preheat oven to 400 degrees Fahrenheit. Spray a 3-quart baking dish or casserole dish and set aside.
  2. In a large bowl, stir together corn, cream cheese, sour cream, chili powder, garlic powder, onion powder, 2 cups of Mexican cheese, and 1 cup of cotija.
  3. Pour the mixture into the baking dish.
  4. Top with remaining shredded cheese and cotija.
  5. Bake for 20-25 minutes until the cheese is brown and bubbly.
  6. Garnish with jalapeno, avocado, limes, hot sauce, and cilantro.
  7. Serve with tortilla chips.
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