Description
This Mexican Street Corn Dip is a delightful blend of cream cheese, corn, and pepper jack cheese, making it the perfect creamy appetizer for your next gathering. With simple ingredients and easy preparation, it’s sure to please every palate!
Ingredients
Scale
- 16 oz. low-fat cream cheese
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tbsp hot sauce
- 2 tbsp fresh lime juice
- 2 cups freshly shredded pepper jack cheese
- 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 and spray a 9×13-inch baking dish with nonstick spray.
- In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of shredded cheese. Blend until fully combined.
- Transfer the cream cheese mixture to a large bowl and mix in the remaining cheese, corn, feta, jalapeño, onion, and cilantro.
- Pour the mixture into the prepared baking dish and sprinkle with additional cheese if desired.
- Bake for 15-20 minutes until the cheese is hot and bubbly. Garnish with cilantro, feta, and hot sauce.
Notes
Feel free to adjust the heat level by modifying the amount of jalapeño and hot sauce used.
For a fresh twist, add diced avocado on top after baking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 2g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg