Mexican Street Corn Dip

• porcijos: 18 servings
• aktyvus laikas: 10 minutes
• bendras laikas: 40 minutes

Ingredientai

2 tablespoons butter

4 cups frozen corn, thawed and drained

16 oz cream cheese (2 blocks), softened

1 cup sour cream

1/2 cup mayonnaise

1½ teaspoons chili powder, or to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

Juice from 1 lime

1½ cups shredded Pepper Jack cheese, divided (1 cup for dip, ½ cup for topping)

3/4 cup cotija cheese, crumbled, divided (1/2 cup for dip, 1/4 cup for topping)

2 jalapeños (1 diced, 1 thinly sliced for topping), divided

2 green onions, thinly sliced, divided

1/3 cup fresh cilantro, chopped

Tortilla chips, corn chips, pita chips, and/or vegetables for serving

Nurodymai

Preheat oven to 350°F. In a large cast iron skillet, melt butter over medium-high heat. Add corn and cook, stirring occasionally, until well-charred, about 8-10 minutes. Add diced jalapeño in the last 2 minutes of cooking. Set aside.

In a large mixing bowl, beat softened cream cheese until smooth. Mix in sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, and lime juice until well combined.

Fold in the charred corn mixture, 1 cup Pepper Jack cheese, 1/2 cup cotija cheese, 1/4 cup cilantro, and two-thirds of the green onions.

Spread into prepared baking dish and top with remaining 1/2 cup Pepper Jack cheese.

Bake for 15-20 minutes until bubbly. For a more golden, crispy top, broil for 1-2 minutes at the end.

Garnish with remaining cotija cheese, jalapeño slices, green onions, and cilantro. Serve hot with chips or vegetables.