Description
This Mexican Street Corn Dip features an addictive blend of creamy cheeses, zesty lime, and fresh vegetables. It’s a perfect crowd-pleaser at cookouts and gatherings!
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 oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a high-powered blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of shredded cheese. Blend until combined.
- Scoop the mixture into a bowl and stir in the remaining cheese, corn, feta, jalapeño, onion, and cilantro.
- Pour the mixture into the prepared baking dish and sprinkle with extra cheese if desired.
- Bake for 15-20 minutes until the cheese is hot and bubbly. Garnish with additional cilantro, feta, and hot sauce.
Notes
For a milder dip, use taco sauce instead of hot sauce.
Fresh corn can be used instead of canned for enhanced flavor.
Adjust the amount of jalapeño based on your spice preference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg