Description
This Mexican Street Corn Dip features irresistible flavor with creamy cheese, fresh corn, zesty spices, and a hint of lime. It’s perfect for parties or cozy nights in, making it an ideal choice for anyone craving a flavorful homemade dish.
Ingredients
Scale
- 16 oz. low-fat cream cheese, room temperature (2 bricks)
- ½ cup sour cream (greek yogurt and mayo also work)
- 2 cloves garlic, minced
- 2 tbsp hot sauce (Frank's RedHot, use taco sauce for milder flavor)
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese (divided; or Mexican blend cheese for milder flavor)
- 30 oz. canned corn (fully drained and rinsed, 2 cans; fresh or defrosted frozen also work)
- 4 oz. low-fat feta cheese (or cotija cheese, crumbled)
- 1 jalapeño pepper, chopped (leave seeds for extra spice or remove seeds for milder flavor)
- 2 tbsp chopped red onion
- ½ cup chopped fresh cilantro
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish with nonstick spray.
- In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully mixed.
- Transfer the cream cheese mixture into a large bowl and incorporate the remaining cheese, corn, feta, jalapeño, onion, and cilantro. Mix thoroughly.
- Pour the blended 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 adjust the spice level by modifying the amount of jalapeño used.
For an extra creamy dip, add more sour cream or cream cheese to taste.
Serve with tortilla chips or fresh veggies for dipping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg