Description
This Mexican Street Corn Dip is a delightful blend of cream cheese, corn, and spices, creating a dish that is both creamy and flavor-packed. Perfect for cookouts and gatherings, it comes together quickly and is sure to please a crowd.
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, crumbled
- 1 jalapeño pepper, chopped
- 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 blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese until smooth.
- Transfer the mixture to a large bowl and mix in the remaining shredded cheese, corn, feta, jalapeño, onion, and cilantro.
- Pour the mixture into the prepared baking dish, adding more cheese on top if desired.
- Bake for 15-20 minutes until the cheese is hot and bubbly. Garnish with additional cilantro, feta, and hot sauce.
Notes
For a milder dip, substitute the pepper jack with a Mexican blend cheese.
Serve with tortilla chips, fresh veggies, or use as a topping for tacos or nachos.
This dip can be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg