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.
|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|
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.