Mexican Street Corn Dip


Mexican Street Corn Dip


  • 16 oz. low fat cream cheese
  • 1/2 c. sour cream
  • 2 cloves garlic minced
  • 2 T. hot sauce
  • 2 c. shredded pepper jack cheese
  • 2 c. frozen corn thawed
  • 4 oz. Cojita cheese crumbled
  • 1 jalapeño pepper finely diced
  • 2 T. onion diced
  • 1/2 c. chopped cilantro
  • 1 lime juiced
  • Tortilla chips


  • Preheat oven to 350 degrees.
  • In a mixer, combine the cream cheese, sour cream, garlic, hot sauce, lime juice and 1 cup of the shredded cheese.  Mix until thoroughly combined.
  • Add the remaining one cup cheese, the corn, cojita cheese, jalapeño, onion and cilantro to the mixture.  Spread the mixture into a baking dish.
  • Bake for 20 minutes or until the cheese is hot and bubbly.  If desired, garnish with more cilantro and serve with tortilla chips.

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