Street Corn Dip
Servings: 8
Ingredients
- 4 cups corn kernels
- 1 (8-ounce) block cream cheese, softened
- 1 cup sour cream
- 1 (4-ounce) can Hatch Diced Green Chiles, drained
- 2 cups grated pepper jack cheese divided
- 3 tablespoons Tajin divided
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro chopped
- Corn tortilla chips
Instructions
- Preheat oven to 350°F.
- In a dry skillet, char the corn over high heat.
- Combine the corn, cream cheese, sour cream, chiles, 1 cup cheese, and half the Tajin. Spread into a baking dish, top with the remaining cup of cheese, and bake for 15 - 20 minutes or until hot and bubbly.
- Top with the cotija cheese, the remaining Tajin, and cilantro. Serve with tortilla chips.
Nutrition
Calories: 244kcal | Carbohydrates: 14g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 3089mg | Potassium: 176mg | Fiber: 2g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 290mg | Iron: 1mg
