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Recipe compliments of www.ITISAKEEPER.com
Mexican Street Corn Dip
Mexican Street Corn Dip is a great alternative to salsa. This cheesy dip is full of spicy and savory flavor, and is perfect with tortilla chips.
Equipment
- 9x9 Baking Dish
- Nonstick Cooking Spray
Ingredients
- 16 ounces Cream Cheese, room temperature
- ½ cup Sour Cream
- 2 cloves Garlic, minced
- 2 tablespoons Lime Juice
- 1 teaspoon Chili in Adobo, minced
- ½ teaspoon Chili Powder
- 1 teaspoon All Purpose Seasoning
- 2 cups Shredded Colby Jack Cheese, divided
- 30 ounces Canned Corn, rinsed and drained
- ½ cup Cotija Cheese
- ¼ cup Fresh Cilantro, minced
- ⅛ cup Red Onion, finely minced
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x9 baking dish with non-stick cooking spray. Set aside.
- Add the cream cheese, sour cream garlic, lime juice, chili in adobo, chili powder, All Purpose Seasoning and 1 cup of the Colby jack cheese to a large bowl and use a mixer to combine.
- Add the remaining Colby jack cheese, corn, cotija cheese, cilantro and onion to the bowl and use a spatula to stir until fully combined.
- Transfer the mixture to the prepared baking dish and bake for 20-25 minutes until cheese has melted and the mixture is bubbly.
Christina's Notes
- Corn on the Cob: Opt for a fresh, sweet ear of corn for the best flavor. If fresh isn't available, look for frozen corn that hasn't been pre-cooked. You can also use canned corn kernels, but this may not be as good.
- Quality Cheese: Make this recipe with high-quality cheeses like Cotija and feta for a rich, creamy flavor.
- Pairing Ideas: Pair with margaritas, Mexican beer, or a glass of white wine.