Description
A creamy and zesty corn dip inspired by Mexican street food, perfect for gatherings.
Ingredients
- 2 cups corn (fresh, frozen, or canned)
- 1 cup cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheese (like cheddar or cotija)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt and pepper. Whisk until smooth.
- Stir in the corn and half of the shredded cheese until evenly coated.
- Transfer the mixture to a baking dish and sprinkle the remaining cheese on top.
- Bake for about 20 minutes, or until the cheese is bubbly and golden.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
This dip is best served warm with tortilla chips, pita bread, or veggie sticks. Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican