Cream Cheese Corn Dip
Mexican Cream Cheese Corn Dip recipe with crunchy corn, cream cheese, spices, and fresh cilantro. Delicious hot out of the oven!
Servings: 6
Calories: 306kcal
Ingredients
- 3 cups corn
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- 8 ounces cream cheese softened
- 2 cloves garlic
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ lime juiced
- 1 Tablespoon jalapenos chopped
- ¼ cup cilantro plus more for garnish
- Pepper Sauce such as Crystal Hot Sauce
- 2 green onions sliced, optional for garnish
- Frito Scoops
Instructions
- Preheat oven to 375℉.
- Cut corn off the cob, if using fresh. Scraping out and saving corn "milk". Standing the corn on the cob in the hole of a bundt pan makes this easy.
- Put corn in a large mixing bowl. If using canned corn, drain all of the liquids off first.
- Add the remaining ingredients, except the pepper sauce and Fritos.
- Pour corn mixture into a 9-inch pie pan or baking pan.
- Bake at 375℉ for 25-35 minutes, or until the top of the corn dip is lightly golden brown.
- Garnish the top of the dip with additional cilantro and/or green onions.
- Drizzle the dip with hot pepper sauce, if desired. Or serve hot pepper sauce alongside for those who want it.
- Serve hot or at room temperature with Frito Scoops or tortilla chips.
Notes
Using fresh sweet corn cut off the cob makes this recipe over the top fresh and delicious! Cook a couple of extra ears of corn for supper one night, then use the leftover corn to create this delish Mexican-flavored Cream Cheese Corn Dip!
Serve the dip either hot, cold, or at room temperature. It's delicious all the ways!
Make a double batch of this dip for your next party. It will goes fast, every single time.
Nutrition
Calories: 306kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 246mg | Potassium: 264mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1033IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 0.5mg
