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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Baked Street Corn Dip Recipe

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This recipe for Baked Street Corn Dip is from Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese, softened
¼ cup sour cream
3 tablespoons mayonnaise
1 teaspoon ground cumin
½ teaspoon chili powder, plus more for garnish
Salt and pepper to taste
2 tablespoons ( ¼ stick) butter or vegetable oil
3 cups sweet corn kernels (about 4 ears)
1 cup diced tomatoes
1 jalapeno pepper, seeded and diced
1 clove garlic, pressed or minced
2 tablespoons chopped cilantro, plus more for garnish
¼ cup shredded cheddar or Monterey Jack cheese
Directions:
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, mix together cream cheese, sour cream, mayonnaise, cumin, chili powder, and salt and pepper. Stir until creamy, then set aside.
3. Melt butter or heat oil in a large skillet over low heat.
Add corn, tomatoes, jalapeno, and garlic. Sauté gently for 8-10 minutes.
4. Remove corn mixture from heat and stir into cream cheese mixture.
Add cilantro and shredded cheese, stirring until well blended.
5. Pour into a medium baking dish and bake 12-15 minutes.
6. Remove from oven and let cool 5 minutes.
7. Garnish with chili powder and cilantro.
Serve warm with tortilla chips or corn chips.
Number Of Servings:
Number Of Servings:
12

 

 

 

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