Description
This Mexican Street Corn Dip combines creamy goodness with bold flavors, making it a perfect appetizer for gatherings. With cream cheese, corn, and spices, it’s easy to prepare and sure to please every palate.
Ingredients
Scale
- 16 oz. low-fat cream cheese, room temperature
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tbsp hot sauce (use taco sauce for milder flavor)
- 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. Spray a 9×13-inch baking dish with nonstick spray and set it aside.
- In a high-powered blender or mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
- Transfer the cream cheese mixture to a large bowl. Add the remaining 1 cup of cheese, corn, feta, jalapeño, onion, and cilantro. Stir thoroughly to combine.
- Pour the mixture into the prepared baking dish. If desired, sprinkle with additional cheese.
- Bake for 15-20 minutes or until the cheese is hot and bubbly. Garnish with extra cilantro, feta, and hot sauce.
Notes
For a spicier dip, leave the seeds in the jalapeño.
Pair with tortilla chips or fresh veggies for dipping.
Can be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg