Ingredients
- 2 cups canned corn kernels (drained) or 2 ears of fresh corn (kernels removed)
- 1 cup jalapeños, diced (seeds removed for less heat, keep some seeds for extra spice)
- 1 cup cream cheese (softened)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup chopped cilantro (optional, for garnish)
- 1/4 cup green onions, sliced (for garnish)
- Juice of 1 lime
- Tortilla chips, for serving
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or cast-iron skillet.
Step 2: In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix well until smooth and creamy.
Step 3: Add the drained corn kernels, diced jalapeños, minced garlic, shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl. Stir until all the ingredients are well combined.
Step 4: Season the mixture with smoked paprika, cumin, salt, and pepper. Add the lime juice and mix well.
Step 5: Transfer the mixture to the prepared baking dish or skillet, spreading it evenly.
Step 6: Top the dip with an extra sprinkle of shredded cheddar and Monterey Jack cheese for a golden, cheesy finish.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
Step 8: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and sliced green onions.
Step 9: Serve hot with crispy tortilla chips for dipping. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280
- Sodium: 450mg
- Protein: 8g