Description
This Mexican Street Corn Dip blends creamy textures with bold flavors, featuring fresh corn, zesty spices, and creamy cheese. It’s an easy and delightful appetizer that’s sure to impress at any gathering.
Ingredients
Scale
- 16 oz. low-fat cream cheese, room temperature
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice
- 2 cups freshly shredded pepper jack cheese, divided
- 30 oz. canned corn, fully drained and rinsed
- 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. 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 shredded cheese; blend until smooth.
- Transfer the cream cheese mixture to a bowl, then stir in the remaining cheese, corn, feta, jalapeño, red onion, and cilantro.
- Pour the mixture into the prepared baking dish. Top with additional cheese if desired.
- Bake for 15-20 minutes until the cheese is hot and bubbly. Garnish with cilantro, feta, and more hot sauce.
Notes
For a milder dip, use taco sauce instead of hot sauce.
Feel free to substitute Greek yogurt for sour cream for a lighter option.
Adjust the amount of jalapeño to suit your spice preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg