Corn Dip
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Unrated
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Prep Time
20 mins
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Total Time
20 mins
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Servings
16
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Course
Appetizer
Corn Dip
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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!
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Ingredients
- 2 tablespoons vegetable oil
- 2 corn 15 ounce cans, drained
- 1 jalapeño seeded and finely diced
- 2 garlic minced, cloves
- 1 tablespoon tajin seasoning or chile lime seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 8 ounces cream cheese
- 1 cup mayonnaise
- ¼ sour cream
- 1 cup pepper jack cheese shredded
- ½ cup cotija cheese
- lime plus additional to taste, juice of 1
- 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.
- Serve warm with tortilla chips.
Notes
- Makes 4 cups.
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