This dip is made with crunchy CORN NUTS® Mexican Style Street Corn Kernels, fresh jalapenos, tangy cotija cheese, spicy pepper jack cheese, sweet corn, and refreshing cilantro, all blended together with smooth cream cheese for a creamy and flavorful dip.
Ingredients
| 2 | (8-ounce) packages cream cheese, softened |
| ½ | cup sour cream |
| 2 | cloves garlic, minced |
| 2 | tablespoons hot sauce |
| 2 | tablespoons lime juice |
| 2 | cups shredded pepper jack cheese |
| 2 | (15-ounce) cans corn, drained |
| 4 | ounces crumbled cotija cheese |
| 1 | jalapeno pepper, finely chopped |
| 2 | tablespoons red onion, chopped |
| ½ | cup chopped cilantro |
| ½ | cup CORN NUTS® Mexican Style Street Corn Kernels, crushed |
| Suggested garnish; chopped red onion and chopped cilantro | |
| Chips for serving |
Directions
Heat oven to 350°F.
In large bowl, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and shredded cheese. Mix well. Stir in corn, cotija, jalapeno, onion and cilantro.
Transfer mixture to a baking dish.
Bake 20 to 25 minutes or until hot and bubbly. Top with CORN NUTS® Mexican Style Street Corn Kernels. Garnish as desired.