Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this easy dip inspired by classic Mexican street corn. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.

Ali Ramee
Source:, May 2020


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

  • Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Nutrition Facts

186 calories; protein 4.8g 10% DV; carbohydrates 14.1g 5% DV; dietary fiber 1.8g 7% DV; sugars 2.9g; fat 13.4g 21% DV; saturated fat 4g 20% DV; cholesterol 19.1mg 6% DV; vitamin a iu 468.9IU 9% DV; vitamin c 6.6mg 11% DV; folate 25.7mcg 6% DV; calcium 99.6mg 10% DV; iron 0.4mg 3% DV; magnesium 24mg 9% DV; potassium 202mg 6% DV; sodium 189.1mg 8% DV.