Description
This Mexican Street Corn Dip offers a burst of flavor with its creamy texture and fresh ingredients. With just a few steps, you’ll have a delicious appetizer perfect for gatherings! Enjoy the combination of cream cheese, pepper jack cheese, and zesty jalapeño, making it an irresistible choice for any occasion.
Ingredients
Scale
- 16 oz. low-fat cream cheese
- ½ cup sour cream
- 2 cloves garlic
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice
- 2 cups freshly shredded pepper jack cheese
- 30 oz. canned corn
- 4 oz. low-fat feta cheese
- 1 jalapeño pepper
- 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.
- Blend together the cream cheese, sour cream, minced garlic, hot sauce, lime juice, and 1 cup of the shredded cheese in a high-powered blender until smooth.
- In a large bowl, mix the blended cream cheese mixture with the remaining shredded cheese, corn, crumbled feta, chopped jalapeño, red onion, and cilantro until well combined.
- Transfer the mixture to the prepared baking dish, and if desired, sprinkle more cheese on top.
- Bake for 15-20 minutes, or until the cheese is hot and bubbly. Garnish with additional cilantro, feta, and hot sauce.
Notes
For a milder flavor, use taco sauce instead of hot sauce.
Fresh or defrosted frozen corn can replace canned corn for a fresher taste.
Serve warm with tortilla chips or fresh veggies for dipping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg