Description
This Mexican Street Corn Dip brings together the vibrant flavors of fresh lime, creamy cheese, and spicy jalapeño in a simple appetizer that’s perfect for any gathering. With easy prep and bold taste, it’s sure to be a hit at your next cookout!
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 (from 1 lime)
- 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. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- In a high-powered blender, combine 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 and add the remaining cup of cheese, corn, feta, jalapeño, onion, and cilantro. Stir until mixed well.
- Pour the mixture into the prepared baking dish and sprinkle with more cheese if desired.
- Bake for 15-20 minutes or until the cheese is hot and bubbly. Garnish with additional cilantro, feta, and hot sauce.
Notes
Feel free to adjust the spice level by removing the seeds from the jalapeño or using milder hot sauce.
For added flavor, you can use fresh corn instead of canned corn if it’s in season.
This dip can be made ahead and stored in the fridge before baking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg