Mexican Street Corn Dip- Mexican Street Food

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides similar flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with less fat.

mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado offers healthy fats and creaminess.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has lower fat content while ricotta is cost-effective.

Preheat the oven to 350°F (175°C).

Spray a skillet with nonstick oil and heat it up.

Add 1 tablespoon of butter to the skillet and let it melt.

Add 2 cups of corn to the skillet and toast it for about 10 minutes until browned and golden.

Remove the corn from heat and let it cool.

In a mixing bowl, combine 12 ounces of softened cream cheese, 1/3 cup of Dukes mayonnaise, and 1/4 cup of sour cream; mix until smooth.

Add the juice of 1 lime, 1/2 teaspoon of garlic powder, and 1 teaspoon of chili powder to the mixture; mix well.

Fold in the toasted corn in small batches, reserving about 1 cup for topping later.

Add 4 ounces of canned green chilies to the mixture and stir to combine.

Add 1/2 cup of shredded pepper jack cheese and 3 chopped green onions; fold in gently.

Add 1/4 cup of chopped cilantro to the mixture and fold it in.

Transfer the mixture to an 8-inch casserole dish that has been sprayed with nonstick oil; spread it evenly.

Top the mixture with the reserved corn and sprinkle with an additional 1/2 cup of pepper jack cheese.

Bake in the preheated oven for 15 minutes until bubbly and golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens