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–+ servings
Kate Ramos

Baked Mexican Street Corn Pumpkin Dip

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 -12 servings
Ingredients Method Notes

Ingredients
  

  • 1 small sugar pie pumpkin
  • 3 1/2 cups sweet corn kernels fresh or frozen
  • 1 cup about 5 ounces diced Oaxaca cheese
  • 1/2 cup Hellmann's® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
  • 1/2 cup reduced fat sour cream
  • 1/2 cup Cotija cheese
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons Knorr® Chicken flavor Bouillon
  • 2 teaspoons grated lime zest
  • 1 teaspoon ancho chili powder
  • 1 teaspoon kosher salt
For Serving:
  • Crackers tortilla chips, radishes, celery sticks, carrot sticks

Method
 

  1. Heat oven to 400°F and arrange rack in the bottom.
  2. Cut the top off of the pumpkin and reserve. Scrape out the insides and continue until all of the seeds and stringy insides are scraped clean. Place the cleaned out pumpkin and top in a cast iron skillet or baking sheet.
  3. Combine remaining ingredients in a large bowl. Scoop corn dip into the pumpkin. If it doesn't all fit you can place the rest in a separate baking dish or freeze for later.
  4. Cover with the pumpkin top and bake for 30 minutes. Remove top and continue baking until bubbly and browned on top, about another 30 minutes.
  5. Serve hot with crackers, chips, and/or veggies.

Notes

You can complete the recipe through step 3 and refrigerate the day before.

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