Hot Mexican Street Corn Dip

Recipe by Becky Hardin of The Cookie Rookie

Husband-Tested in Alice’s Kitchen

Yields 8 servings

We were invited to attend a double birthday party where everyone was to bring an appetizer.  It was the height of the summer season and so there was a lot of lovely produce to choose from.  At the party, the appetizer buffet was filled with wonderful dishes featuring blueberries, eggplant, tomatoes, blackberries, peaches, etc. I chose to make this yummy dip using sweet corn.  It got rave reviews.  This dish can be prepared a day in advance and then popped in the oven for a short time just before the guests arrive.  The sour cream and cheeses help to tame the heat of this dish.  We all thought it had just the right amount.

16 ounces (2 blocks) cream cheese, softened

½ cup sour cream

2 cloves garlic, minced

2 Tablespoons hot sauce (or your favorite wing sauce)

Juice from one lime (about 2 Tablespoons)

2 cups shredded pepper jack cheese, divided

2 fresh sweet corn kernels

4 ounces feta cheese, crumbled

1 jalapeno pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)

2 Tablespoons red onion, chopped

½ cup fresh cilantro, chopped

Tortilla chips for serving

Instructions

Preheat oven to 350F.  Spray a 1½-quart baking dish with cooking spray.

In a high-powered blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.  (Because the mixture is quite thick at this point, you may need to stop the blender and stir the mixture several times.)

Scoop the cream cheese mixture into a large bowl and add the remaining one-cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.

Spread the mixture into the prepared baking dish.  Bake for 20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, lime slices and/or hot sauce, if desired.  Serve with tortilla chips.