This hot Corn Dip is packed full of flavor from jalapeño, chile lime seasoning, and pepper jack cheese. Perfect for scooping up with tortilla chips, this dip will be a hit at your next gathering!
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 16
Ingredients
2tablespoonsvegetable oil
215 ounce cans of corn, drained
1jalapeñoseeded and finely diced
2garlic clovesminced
1tablespoonTajín or chile lime seasoning
1teaspooncumin
1teaspoonchili powder
1teaspoonsalt
8ouncescream cheese
1cupmayonnaise
¼sour cream
1cupshredded pepper jack cheese
½cupcotija cheese
Juice of 1 limeplus additional to taste
Black pepper to taste
Instructions
Add the vegetable oil to a large skillet and heat over medium-high heat. Once the oil is hot and shimmering, add the corn, jalapeño, and garlic. Saute for 3 minutes, stirring frequently.
Add the Tajín, cumin, chili powder, and salt. Stir to combine and reduce the heat to medium low. Cook for 4-5 minutes, stirring occasionally.
Add the cream cheese to the pan and stir until melted and smooth. Add the mayonnaise, stirring to combine, followed by the sour cream. Add the pepper jack and cotija cheeses, stirring until the pepper jack is melted. Finally, add the juice of 1 lime.
Turn the heat to low and let cook for 10 minutes, stirring occasionally, until everything is hot and fully combined.
To serve, garnish with green onion, cilantro, Tajín, and/or additional cotija cheese if desired.