Description
This Mexican Street Corn Dip is a crowd favorite! With the perfect blend of cream cheese, corn, and spices, it’s an appetizing choice for gatherings or a cozy evening at home.
Ingredients
Scale
- 16 oz. low-fat cream cheese, room temperature (2 bricks)
- 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, divided
- 30 oz. canned corn, fully drained and rinsed (2 cans)
- 4 oz. low-fat feta cheese or cotija cheese, crumbled
- 1 jalapeño pepper, chopped
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a blender or mixer, blend the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of shredded cheese until smooth.
- Transfer the mixture to a large bowl and combine with the remaining shredded cheese, corn, feta, jalapeño, onion, and cilantro. Stir well.
- Pour the mixture into the prepared baking dish and top with additional cheese if desired.
- Bake for 15-20 minutes, or until the cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Notes
Feel free to substitute Greek yogurt or mayo for sour cream.
Adjust the level of spice by adding or removing jalapeño seeds according to your preference.
For a smoother dip, blend longer until creamy.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg