Warm Mexican-style corn dip

Warm Mexican-style corn dip
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  • ServesMakes 2 cups
  • Prep time10 mins
  • Cook time30 mins
  • Timeout10 mins
  • FreezingFreezes well


Corn tortillas
  • 1 1/2 cup of cooked corn
  • 1/4 cup of fresh cilantro, chopped
  • 1 lime’s zest and juice
  • 2 teaspoons of chili powder
  • 1 cup of old cheddar, shredded
  • 1/2 cup of cream cheese
  • 1/2 cup of mayonnaise
  • Salt & pepper, as preferred


  1. Preheat the oven to 400 °F and place the rack at the centre of it.
  2. Blend all the dip ingredients while making sure you keep the corn texture.
  3. Pour this mix into an oven safe bowl, then cook for 30 minutes.
  4. Serve with the corn tortillas and your preferred meal.

Tips & tricks

Cannot be frozen. Keeps for 4 to 5 days in the fridge.

You can always make a delicious warm dip on the barbecue by pouring it into an aluminum pan and placing it on the top grill.

Recipe published on August 19, 2018