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Baked Mexican Corn Dip with Homemade Tortilla Chips

This slightly spicy, creamy and cheesy dip is served with homemade tortilla chips – it’s sure to be a hit at any get-together.

10MinutesPrep Time
35MinutesTotal Time


Tortilla Chips

  • 4 small flour tortillas
  • 1 tbsp vegetable oil

Mexican Corn Dip

  • 2 cups frozen corn kernels, thawed
  • 1 cup Gehl’s Queso Blanco Sauce
  • 1 tsp finely grated lime zest
  • 2 tbsp lime juice
  • 1 tsp chopped jalapeño pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp sliced green onion


Tortilla Chips: Preheat oven to 375°F. Brush both sides of tortillas with oil; cut each tortilla into 12 wedges. Arrange in single layer on baking sheet; bake for 8 to 10 minutes or until crisp and golden brown.

Dip: Stir together corn, Queso Blanco Sauce, lime zest, lime juice, jalapeño, cumin and chilli powder. Transfer to 2-cup oven-safe dish. Bake for 15 to 20 minutes or until warmed through; broil for 2 to 3 minutes or until browned and bubbling. Sprinkle with green onion and serve with tortilla chips.