Mexican Street Corn Dip

Cream cheese, corn, hot sauce, feta, jalapenos, lime and more make this hot dip taste just like Mexican street corn

Ingredients

25 10 servings 296 cals
  • 20 oz Cream Cheese, 2 blocks
  • 2/3 cup Sour Cream
  • 2.5 cloves Garlic
  • 2.5 Tbsp Franks Redhot Sauce, or fav wing sauce
  • 2.5 cups Monterey Jack Cheese, shredded
  • 37.5 oz Corn, canned
  • 5 oz Cotija Cheese
  • 1.5 Jalapenos, chopped, leave the seeds
  • 2.5 Tbsp Red Onion, chopped
  • 2/3 cup Cilantro, chopped
  • 1 Bag Chips, Favorite Chips
  • 2.5 Tbsp Lime, juice

Directions

  • Preheat oven to 350F
  • In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined. (16 ounces 2 blocks low fat cream cheese, softened,1/2 cup sour cream,2 cloves garlic,2 tablespoons franks redhot sauce,2 tablespoons juice from one lime,2 cups shredded pepper jack cheese.)
  • Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine. (30 ounces canned corn, fully drained and rinsed,4 ounces low fat feta cheese (or Cotija Cheese, crumbled),1 jalapeno pepper,2 tablespoons red onion,1/2 cup fresh cilantro.)
  • Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
  • Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
  • Serve with chips and enjoy! (Your favorite chips for dipping.)

Notes