Mexican Street Corn Dip

🧂 Ingredients

• 2 8-ounce packages of cream cheese

  I prefer low-fat
• 1/3 cup sour cream
• 1/3 cup mayonaisse

  or plain Greek yogurt
• 2 cloves garlic,

  minced
• 1 lime,

  juiced
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 cups shredded cheese,

  like Pepper Jack, Mexican blend, sharp cheddar, etc.
• 2 15-ounce cans of corn,

  rinsed and drained
• 2 tablespoons red onion,

  chopped
• 4 ounces Cotja cheese

  (or Feta), crumbled
• 1 jalapeno pepper,

  chopped (with or without seeds for heat)
• 1 ear grilled corn,

  kernels removed from the cob
• 1/2 cup fresh cilantro,

  chopped, plus more for garnish
• 4 tablespoons melted butter
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika

Instructions

• 1 Preheat the oven to 350°F and coat a 2-quart baking dish with nonstick cooking
  spray.
• 2 In a blender or mixer, combine cream cheese, sour cream, mayonnaise, garlic,
  chili powder, paprika, lime juice, and 1 cup of shredded cheese. Blend until
  fully combined.
• 3 Transfer the cream cheese mixture into a large bowl and add the remaining one
  cup of shredded cheese, corn, Cotija or feta cheese, chopped peppers, onion, and
  cilantro. Stir to combine.
• 4 Pour mixture into the prepared baking dish and sprinkle with more cheese if
  desired.
• 5 Bake for 15-20 minutes or until cheese is hot and bubbly.
• 6 While the dip is baking, make the spiced butter. While it's completely optional,
  it's really delicious!
• 7 Remove dip from the oven and garnish with additional cilantro, Cotija cheese,
  and grilled corn kernels. Drizzle with spiced butter if using!

Nutrition Info