Mexican Street Corn Dip



Ingredients:

  • 16 oz cream cheese, softened

  • ½ cup sour cream

  • 2 cloves garlic, minced

  • 2 tbsp hot sauce

  • 1 lime, juiced

  • 2 cups shredded cheese, divided

  • 30 oz corn (canned or frozen, drained if needed)

  • 4 oz feta cheese, crumbled

  • 1 jalapeño pepper, finely diced (remove seeds for less heat)

  • 2 tbsp onion, diced

  • ½ cup fresh cilantro, chopped

  • 1 tsp salt

  • 1 tsp pepper

Directions:

  1. Blend the Base: In a food processor, combine the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until smooth and well combined.

  2. Mix in the Veggies & Cheese: Transfer the mixture to a bowl and stir in the remaining shredded cheese, corn, crumbled feta, jalapeño, diced onion, and chopped cilantro. Season with salt and pepper to taste.

  3. Assemble & Bake: Spoon the mixture into a baking dish and spread it out evenly. Top with the remaining shredded cheese.

  4. Bake: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until the cheese is hot, bubbly, and slightly golden on top.

  5. Garnish & Serve: Once baked, garnish with more fresh cilantro and feta. Serve with tortilla chips and enjoy!

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Roasted Cornish Hen