Description
This Mexican Street Corn Dip is a creamy, flavor-packed delight! With a blend of cream cheese, spicy jalapeños, and fresh cilantro, it’s simply irresistible. Perfect for cookouts or parties, everyone will love this easy, homemade dip!
Ingredients
Scale
- 16 oz. low-fat cream cheese, room temperature (2 bricks)
- ½ cup sour cream (greek yogurt and mayo also work)
- 2 cloves garlic, minced
- 2 tbsp hot sauce (for a milder flavor, use taco sauce)
- 2 tbsp fresh lime juice (from 1 lime)
- 2 cups freshly shredded pepper jack cheese, divided (or Mexican blend cheese for a milder flavor)
- 30 oz. canned corn, fully drained and rinsed (2 cans), fresh or defrosted frozen also work
- 4 oz. low-fat feta cheese, crumbled (or cotija cheese)
- 1 jalapeño pepper, chopped (leave seeds for extra spice or remove for milder flavor)
- 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 or mixer, 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. Stir in the remaining cup of cheese, corn, feta, jalapeño pepper, red onion, and cilantro until well combined.
- Pour the mixture into the prepared baking dish. Optionally, sprinkle with more cheese on top.
- Bake for 15-20 minutes, or until the cheese is hot and bubbly. Garnish with additional cilantro, feta, and hot sauce.
Notes
For a milder dip, remove the seeds from the jalapeño before chopping.
This dip can be served warm or at room temperature.
Feel free to add more toppings like diced tomatoes or avocado for extra flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg