Hot Mexican Street Corn Dip
Hot Mexican Street Corn Dip is about to become your new dip! Creamy, cheesy, and packed with smoky, spicy goodness, in a warm, scoopable appetizer.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1 cup pepper jack cheese shredded
- 15 ounces canned corn drained and rinsed
- 2 tablespoon red onion chopped
- 1/4 cup Cotija cheese crumbled
- 1 jalapeno pepper chopped (seeds removed for less heat)
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat oven to 375°F(190°C). Lightly grease an 8x8” baking dish.
- Combine the mayo, sour cream, lime juice, chili powder, pepper jack cheese, corn, red onion, half of the cotija, and half of the jalapeno peppers in the baking dish. Stir to combine.
- Bake for 20 minutes. Garnish with the remaining Cotija, jalapenos, and cilantro. Serve with corn chips.
Nutrition
Calories: 289kcalCarbohydrates: 11gProtein: 8gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 36mgSodium: 433mgPotassium: 145mgFiber: 0.4gSugar: 1gVitamin A: 512IUVitamin C: 5mgCalcium: 188mgIron: 1mg
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