Cheesy Baked Mexican Street Corn Dip
No matter the occasion, this Cheesy Baked Mexican Street Corn Dip is the perfect balance of savory, spicy, and sweet, thanks to our RealSweet onions and other fresh and flavorful ingredients. This dip is perfect for holiday parties, tailgates, and more!
Recipe created and photographed by Tracy Shaw at Food Wine Sunshine.
Ingredients
- 30 oz canned corn, drained (two 15 oz cans)
- 1 Jalapeno pepper, chopped (remove the seeds for less heat)
- 1/2 cup Vidalia sweet onion, chopped
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tablespoons Frank's RedHot® sauce or your favorite hot sauce
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded pepper jack cheese, divided
- 4 oz Cotija cheese, crumbled
- Juice from one lime
Instructions
- Preheat oven to 350 degrees.
- In a medium size baking dish, spread the cream cheese along the bottom.
- Layer the remaining ingredients, reserving approximately 1/2 cup of the pepper jack cheese.
- Bake for 10 minutes.
- Remove from oven carefully and stir to mix well.
- Top with remaining pepper jack cheese.
- Bake for an additional 10 minutes.
- Garnish with chopped cilantro, Cotija cheese, sliced jalapenos and hot sauce if desired.
- Serve with your favorite chips and fresh veggies for dipping.
Prep Time
10 minutes
Cook Time
20 minutes