I made this Mexican Street Corn Dip last weekend for a (socially distant + small) Mexico-inspired feast at our besties house. I have never seen 4 adults inhale a dip so quickly. Even the kids loved this cheesey, corn-filled dish of yum. It was pretty easy to make too, which is obviously a bonus. I served it with Tortilla chips (the good, hearty kind) and it lasted about 10 minutes on the table. No joke.
This recipe is adapted from The Cookie Rookie
- 8oz Cream Cheese
- 1/4 cup greek yogurt
- 2 cloves of garlic
- A few shakes of your favorite hot sauce
- Juice from 1.5 limes
- 2 cups shredded Mexican cheese mix (divided)
- 1 smallish bag frozen yellow corn
- 1/2 cup feta cheese
- 1 jalapeno pepper
- 1/4 cup chopped red onion
- 1/2 cup fresh cilantro, chopped
- Preheat oven to 350 (or make ahead of time and cook when about 20 mins to serve)
- In mixer, combine cream cheese, yogurt, garlic, hot sauce, lime juice and 1/2 cup of shredded cheese
- Scoop mixture into your baking dish and add remaining 1/2 cup of cheese, corn, feta, jalapeno, onion & cilantro. Stir to combine.
- Sprinkle with remaining cheese
- Bake covered for 20 minutes. Remove cover and broil until bubbly and browning on top.
- Garnish with more cilantro, feta and hot sauce as desired
- Serve with chips and ENJOY!