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–+ servings

Mexican Street Corn Dip

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 12 servings
Calories 309 kcal

Equipment

  • blender

Ingredients
  

  • 24 oz frozen corn let defrost for 10 min on the counter
  • 1 large jalapeño diced
  • 2 large shallots diced
  • 2 large garlic cloves minced
  • 8 oz cream cheese
  • ½ cup sour cream
  • ¾ cup half and half
  • 1 Tbsp Tajin
  • 2 cups pepper jack cheese shredded
  • 2 cups sharp cheddar shredded
  • ⅓ cup green onions diced
  • 2 Tbsp cilantro diced

Instructions
 

  • In a blender, combine the sour cream, cream cheese, half and half, Tajin, garlic cloves, and 1 cup each of the pepper jack and cheddar cheeses. Blend on high until smooth. If you want it spicier, double the Tajin.
  • In a large bowl, combine the corn, jalapeño, and shallots; stir together. Then pour the sauce from the blender over the corn mixture. Stir to combine. Pour into a greased 9x13 baking pan, top with the rest of the shredded pepper jack and cheddar cheeses.
  • Bake at 350°F for 20 minutes, or until the sides of the dip are bubbly. Change the oven to broil on high and broil the top for 90 seconds to brown the cheese. Remove from oven and sprinkle the cilantro and green onions over the top. Add more Tajin if desired. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Nutrition

Serving: 1servingCalories: 309kcalCarbohydrates: 17gProtein: 13gFat: 23gSaturated Fat: 13gCholesterol: 68mgSodium: 296mgPotassium: 286mgFiber: 2gSugar: 2gVitamin A: 748IUVitamin C: 7mgCalcium: 328mgIron: 1mg
Keyword cheese, corn, dip, tajin
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