Description
A delicious and creamy dip perfect for parties or snacking, made with sweet corn, jalapeños, and cream cheese.
Ingredients
Scale
- 1 can (15 oz) sweet kernel corn, drained
- 2 jalapeños, finely chopped (fresh or pickled)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup fresh cilantro, chopped
- 1 tsp seasoning salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with nonstick spray.
- In a large bowl, mix the softened cream cheese and sour cream until smooth using an electric mixer.
- Fold in the drained corn, chopped jalapeños, shredded cheese, lime juice, cilantro, and seasoning salt until well combined.
- Transfer the mixture to the greased baking dish and spread evenly.
- Bake for 20-25 minutes or until bubbly and golden on top.
- Let cool slightly before serving with tortilla chips or fresh veggies.
Notes
- This dip can be served warm or cold.
- For extra heat, leave the seeds in the jalapeños.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg