Ingredients
- 2 cups sweet corn (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup chopped hot peppers (jalapeños or poblano)
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Gather all your ingredients. If using frozen corn, ensure it’s thawed and drained. Prepare your peppers by dicing them and mince the garlic.
- Heat a drizzle of olive oil in a skillet over medium heat. Add your diced peppers and sauté until tender, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a large mixing bowl, blend the softened cream cheese with sour cream until smooth. Fold in the sautéed pepper and garlic mixture, followed by the sweet corn.
- Gently mix in the grated cheddar cheese until evenly distributed throughout the dip.
- Add salt, pepper, chopped cilantro, and the juice of half a lime. Adjust seasoning to your taste—chili powder or cayenne can add more heat if desired.
- Preheat your oven to 350°F (175°C). Transfer the mixture into a baking dish, smooth it out, and top with extra cheddar cheese. Bake until golden and bubbly, about 25 minutes.
- Let it cool slightly after removing from the oven. Top with fresh cilantro and a wedge of lime. Serve warm with tortilla chips or alongside grilled meats or veggies.
Notes
For a lighter option, substitute cream cheese with Greek yogurt. Serve with tortilla chips or fresh veggies for a delightful appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian