Description
This Mexican Street Corn Dip features a creamy blend of cheese, corn, and spices, making it a delightful choice for any gathering. It’s easy to make and always a crowd favorite.
Ingredients
Scale
- 16 oz. low-fat cream cheese, room temperature
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese
- 30 oz. canned corn, fully drained and rinsed
- 4 oz. low-fat feta cheese, crumbled
- 1 jalapeño pepper, chopped
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat your oven to 350°F and prepare a 9×13-inch baking dish with nonstick spray.
- In a blender or mixer, combine the cream cheese, sour cream, minced garlic, hot sauce, lime juice, and 1 cup of shredded cheese; blend until smooth.
- Transfer the mixture to a large bowl and stir in the remaining cheese, corn, feta, jalapeño, onion, and cilantro until well mixed.
- Pour the mixture into the prepared baking dish and top with extra cheese if desired.
- Bake for 15-20 minutes or until the cheese is hot and bubbly. Garnish with additional cilantro, feta, and hot sauce before serving.
Notes
Feel free to adjust the spice level by modifying the amount of jalapeño and hot sauce.
Serve with tortilla chips or fresh veggies for dipping.
This dip can be prepared a day ahead and baked when ready to serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg