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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mexican Street Corn Dip Recipe

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This recipe for Mexican Street Corn Dip is from The Guarino Cousins Cookbook, 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:  
16 ounces low fat cream cheese, softened

1/2 cup sour cream

2 cloves garlic minced

2 tablespoons franks Redhot sauce or your favorite wing sauce

2 tablespoons juice from one lime

2 cups shredded pepper jack cheese divided

30 ounces canned corn, fully drained and rinsed (2 cans)

4 ounces low fat feta cheese (or Cojita Cheese, crumbled)

1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)

2 tablespoons red onion chopped

1/2 cup fresh cilantro chopped

Your favorite chips for dipping
Directions:
Directions:
Preheat oven to 350F
In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Serve with chips and enjoy!

 

 

 

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