Description
A creamy and cheesy baked corn dip perfect for serving with tortilla chips or veggies.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 8 oz cream cheese, softened
- 1 cup sour cream (or Greek yogurt)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped (optional)
- Juice of 2 limes
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
Instructions
- Prep your ingredients by washing and shucking the corn cobs if using fresh corn.
- In a skillet over medium heat, melt butter and sauté the corn kernels until tender and golden brown (5-7 minutes).
- In a large bowl, mix softened cream cheese, sour cream, lime juice, chili powder, cumin, and salt until smooth.
- Fold in sautéed corn, shredded cheeses, green onions, cilantro (if using), and any additional spices.
- Preheat the oven to 350°F (175°C). Transfer the mixture to an oven-safe dish and bake for 20-25 minutes until bubbly and golden.
- Serve warm with tortilla chips or veggies.
Notes
- For a spicier dip, consider adding diced jalapeños or a dash of hot sauce.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg