Mexican Street Corn Dip - Hot Corn Dip

Name: Mexican Street Corn Dip - Hot Corn Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 16 ounces 2 blocks low fat cream cheese, softened; 1/2 cup sour cream; 2 cloves garlic (minced); 2 tablespoons franks redhot sauce (or your favorite wing sauce); 2 tablespoons juice from one lime; 2 cups shredded pepper jack cheese (divided); 30 ounces canned corn, fully drained and rinsed ((2 cans)); 4 ounces low fat feta cheese (or Cojita Cheese, crumbled); 1 jalapeno pepper (chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)); 2 tablespoons red onion (chopped); 1/2 cup fresh cilantro (chopped); Your favorite chips for dipping

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 8

corn dip street corn

Instructions

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Step 1

Preheat oven to 350F

Step 2

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.

Step 3

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.

Step 4

Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.

Step 5

Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

Step 6

Serve with chips and enjoy!

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