Hot Mexican Corn Dip

Heaven on Earth Cake , By Melissa C. Klein | Healthy Dinner Recipes Easy .

Hot Mexican Corn Dip has all the flavors of Mexican Street Corn in a deliciously dippable format with creamy cheeses and pops of sweet.

Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Servings: 12 Servings

INGREDIENTS:

• 2 15-ounce cans of sweet corn, drained
• 12 ounces cream cheese softened
• 1/3 cup mayonnaise
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• Juice from 1 lime
• 1 1/2 cups Pepper Jack cheese divided
• 1 4- ounce can green chiles drained slightly
• ¼ cup cilantro leaves finely chopped, plus some leaves for garnish (parsley is fine)
• 3 green onions thinly sliced (1 tablespoon reserved for garnish)
• ½ cup cotija cheese for garnish if desired
• Hot sauce a few dashes for heat if desired

INSTRUCTIONS:

• Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.

• In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add drained corn and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. (You may need to do this in two batches, or just with half of the corn - your choice).

• In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.

• Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.

• Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.


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