Cheesy Baked Mexican Corn Dip

two 15-ounce cans canned corn, drained and rinsed (frozen that you thaw and drain is okay or fresh corn that you first cook and cut off the ears is okay)

½ cup Mexican crema or sour cream

½ cup mayonnaise

4 cups shredded cheese, divided (I used white cheddar; use your favorite Mexican shredded cheese blend)

1 serrano chile or jalapeno pepper, seeds removed and diced very small; or to taste (serrano is hotter than jalapeno)

2 to 3 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon smoked paprika or paprika

½ teaspoon freshly ground black pepper, or to taste

2 to 3 tablespoons fresh cilantro for garnishing, or to taste

Directions at averiecooks.com

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