Description
This Mexican Street Corn Dip is a delightful treat featuring a creamy base filled with cheese, corn, and spices. It promises irresistible flavors and easy preparation, making it a perfect choice for your next cookout or gathering.
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, divided
- 30 oz. canned corn, fully drained and rinsed, (2 cans)
- 4 oz. low-fat feta cheese, crumbled
- 1 jalapeño pepper, chopped
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of shredded cheese in a high-powered blender or mixer. Blend until smooth.
- In a large bowl, mix the blended cream cheese mixture with the remaining cheese, corn, feta, jalapeño, onion, and cilantro until well combined.
- Transfer the mixture into the prepared baking dish and add more cheese on top if desired.
- Bake for 15-20 minutes until the cheese is hot and bubbly, then garnish with additional cilantro, feta, and hot sauce.
Notes
You can substitute Greek yogurt or mayo for the sour cream if desired.
For a milder dip, consider using taco sauce instead of hot sauce.
Serve with tortilla chips or fresh veggies for dipping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg