Description
This Mexican Street Corn Dip combines the rich flavors of cream cheese, corn, and spices into a delicious dip that’s perfect for gatherings. With simple preparation and mouthwatering taste, it’s destined to be a favorite for parties or a cozy night in.
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 (use taco sauce for a milder flavor)
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese (or Mexican blend cheese for less spice)
- 30 oz. canned corn, fully drained and rinsed (2 cans)
- 4 oz. low-fat feta cheese (or cotija cheese, crumbled)
- 1 jalapeño pepper, chopped (seeds for extra spice, or removed for milder flavor)
- 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 high-powered blender or mixer, mix the cream cheese, sour cream, minced garlic, hot sauce, lime juice, and 1 cup of the shredded cheese until fully combined.
- Transfer the cream cheese mixture into a large bowl and add the remaining cheese, corn, feta, jalapeño, onion, and cilantro. Stir until well mixed.
- 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 extra cilantro, feta, and hot sauce.
Notes
For a fun twist, try adding more spices like chili powder or cumin for added flavor.
This dip is best served warm, but it can be enjoyed chilled as well.
Make it ahead of time and store it in the refrigerator. Just bake before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg