Description
This Mexican Street Corn Dip is a delightful blend of cream cheese, corn, and spices, creating a flavorful dish that’s easy to make and great for sharing. Perfect as an appetizer or a party snack!
Ingredients
Scale
- 1 (8 ounce) block cream cheese, softened at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove garlic, minced
- juice from 1 lime, freshly squeezed
- 1 cup monterey jack cheese or cotija cheese, shredded or crumbled
- ¼ teaspoon ground black pepper
- 2 (15 ounce) cans corn, drained
- ¼ cup fresh cilantro, finely chopped
- jalapeño pepper, chopped (optional)
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, mix cream cheese, sour cream, mayonnaise, garlic, lime juice, cheese, and black pepper until well combined.
- Gently fold in the drained corn until evenly mixed with the creamy base.
- Spread the mixture into a 1-quart baking dish and place in the oven.
- Bake for 20 minutes or until the dip is bubbly and heated through.
- Top with fresh cilantro and jalapeño if using. Serve hot with tortilla chips, veggies, baguette slices, or crackers.
Notes
For a spicier kick, add more jalapeño or use pepper jack cheese.
This dip can be made ahead of time and baked right before serving.
Consider serving with a variety of dippers for a fun presentation.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg